British · beginner
British Kedgeree With Smoked Trout And Soft-Boiled Eggs
A comforting British classic featuring aromatic basmati rice cooked with mild curry spices, tender smoked trout, sweet green peas, and soft-boiled eggs with runny yolks.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Bring a medium saucepan of water to a roll boil. Lower the eggs into the water and boil for exactly six minutes, then transfer immediately to an ice bath to chill before peeling.
- 02
Melt the unsalted butter in a wide pan over medium heat. Add the diced onion and cook for six minutes until soft and translucent.
- 03
Stir in the mild curry powder and cook for one minute until fragrant, taking care not to scorch the spices.
- 04
Add the rinsed basmati rice and five hundred milliliters of water to the pan. Season with half a teaspoon of salt, bring to a boil, then cover with a tight lid, turn heat to low, and cook for twelve minutes.
- 05
Remove the lid, scatter the frozen green peas and flaked smoked trout over the rice, replace the lid, and let rest off the heat for five minutes so the steam warms the fish through.
- 06
Slice the peeled eggs in half. Gently fold the parsley into the rice, dish into warm shallow bowls, top with egg halves, and serve with fresh lemon wedges.
A LITTLE KITCHEN KNOW-HOW
Steam-Infused Flaking
Adding fully cooked smoked fish atop warm steamy rice off the heat warms the fish through gently without drying out its texture or breaking it down into tiny bits.
Notes from the kitchen
- Do not stir the rice while it rests, as this releases starch and makes the dish sticky rather than fluffy.
- Smoked trout can be substituted with any halal smoked whitefish or smoked salmon.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.