Description
This Spinach Herb Kedgeree combines basmati rice, aromatic spices, fresh greens, and flaked smoked fish, all topped with perfectly boiled eggs. It’s a nutritious and comforting dish, perfect for any meal of the day.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1 cup fresh spinach, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1 cup cooked and flaked smoked fish (like salmon or haddock)
- 2 large eggs
- Salt and pepper to taste
- Juice of 1 lemon
- Optional: lemon wedges for serving
Instructions
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rinsed rice and a pinch of salt, then stir gently.
- Reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and slightly golden.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add ground cumin, ground coriander, turmeric powder, and smoked paprika. Stir well and let cook for 1-2 minutes.
- Add chopped spinach and cook for 2-3 minutes until wilted.
- Gently fold in the cooked rice, mixing well with the spinach and spices.
- Add the flaked smoked fish, being careful not to break it too much. Stir in chopped parsley and dill, and season with salt and pepper.
- In a separate saucepan, bring water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for soft-boiled or 9-10 minutes for hard-boiled.
- Transfer the eggs to ice water to stop cooking. Once cooled, peel and set aside.
- To serve, spoon the kedgeree onto plates or bowls. Cut the boiled eggs in half and place on top.
- Drizzle with lemon juice and serve with lemon wedges if desired.
- Adjust seasoning with more salt, pepper, or lemon juice if needed. Enjoy warm, garnished with additional fresh herbs if available.
Notes
- This dish is versatile; feel free to substitute the smoked fish with other proteins or omit it for a vegetarian version.
- Adjust the spices according to your taste preference.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes