Cod Kedgeree Recipe by @Coxys_Kitchen
Kedgeree is a gently spiced, curried rice dish traditionally made using smoked haddock; a dish perfect for lazy weekend brunching.
In this recipe we’re substituting smoked haddock for cod for a more delicate flavour, but fear not, this Cod Kedgeree still packs plenty of a punch. And whilst kedgeree is mostly served as a brunch dish, don’t let that stop you from enjoying Cod Kedgeree as an evening meal too. No matter the time of day, it’s sure to be a winner.
Serves 2
Prep time: 5 minutes
Cooking time: 35 minutes
INGREDIENTS:
- 2 medium eggs, soft boiled
- 1 ½ Tbsp olive oil
- 1 tsp curry powder
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp chilli flakes
- 1 small onion, thinly sliced
- 350g cooked, cold basmati or long grain rice
- 70g frozen peas
- Salt and pepper
- Juice of ½ lemon
- 1 tsp fresh coriander, finely chopped
- 2 medium cod fillets
- 2 tsp fresh parsley, finely chopped
METHOD:
- Make sure the eggs are at room temperature, then bring a pan of water up to a rolling boil, add the eggs and cook for 6 minutes. When the eggs are done, gently crack them to loosen the shells and plunge into iced water to stop them from cooking
- In a large sauté or frying pan, heat 1 Tbsp of the olive oil on a medium heat. Add all the spices and cook for 2-3 minutes, stirring occasionally. Stir in the onion and sweat for approx. 10 minutes, until completely softened – if necessary add a splash of water to the pan, to stop them from sticking
- Add the cooked rice to the spiced onions and combine, making sure that each grain is coated in the mixture. Stir in the peas and lower the heat, then cover with a lid and cook for 10-12 minutes until the rice is heated through and the peas are cooked
- While the rice is cooking, carefully shell the eggs and set aside
- Heat a non-stick pan on a medium-high heat. Pat the cod dry with kitchen paper, then rub with olive oil on each side and season with salt and pepper. Place into the heated frying pan and cook for approx. 2 minutes on each side, depending on the thickness. When the cod is done, set aside to rest
- Check on the rice and season with salt and pepper to taste. Add the lemon juice and coriander, then gently flake the cod fillets into the rice, being careful not to break up the flakes too much
- Serve the kedgeree into warmed bowls, then cut each egg into halves and place on top of the rice. Sprinkle with fresh parsley and serve with a wedge of lemon
About Coxy’s Kitchen:
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]
