Kedgeree

36 Comments

A while back on someone’s blog I commented on their kedgeree post that I’d never seen it with salmon, only chicken. She responded that she’d never seen it with anything but salmon! Well that’s when I realized I was mixing up the words kedgeree and biriyani. Yes, nothing in common at all. I’ll blame it on being old.

Both Indian dishes are rice-based, and both are served with hard=boiled eggs… but yet, not really similar. How I could confuse the names is beyond me!

Kedgeree can be as simple as a curried rice topped with prepared salmon, but I wanted something a little more fun, so I reached for Gordon Ramsay’s Cooking for Friends, published in 2009.

His recipe includes salmon and shrimp, but also quail eggs, which I couldn’t get my hands on.

Gordon Ramsay’s Posh Kedgeree

2 3/4 cups chicken or fish stock (I used both)
A few sprigs of fresh thyme
Pinch of saffron strands
9 ounces skinless, lightly smoked salmon fillet
7 ounces large raw shrimp, peeled and deveined
2 tablespoons olive oil
2 large shallots, minced
2 tablespoons butter, cut in pieces
1 teaspoon mild curry powder
2 cups basmati rice
12 quail eggs, at room temperature ( used 4 eggs)
Handful of fresh flat-leaf parsley, leaves chopped
Lemon wedges for garnish

Put the stock, thyme, saffron, and a little salt and pepper into a saucepan. Bring to a simmer, then gently lower the salmon fillet into the stock and poach for 4 minutes. Lift the fish out with a slotted spatula onto a warm plate. Add the shrimp to the stock and poach just until they turn firm and opaque, about 2 minutes.

I had lightly smoked the salmon using my stove-top smoker before starting this recipe.

Using a slotted spoon, transfer the shrimp to the plate of salmon. Cover with foil and keep warm.

Strain the stock and discard the thyme; set aside. Return the pan to the heat and add the olive oil, shallots, and some seasoning. Fry, stirring occasionally, until the shallots are soft but not browned, 4–6 minutes. Add the butter and curry powder. Cook, stirring, for 2 minutes, then tip in the rice. Stir and cook for 2 minutes longer, to toast the rice lightly.

Add a generous seasoning of salt and pepper and pour in the stock. Stir and bring to a simmer. Cover the pan with a lid and let simmer for 10 minutes. Without lifting the lid, remove the pan from the heat and let the rice stand for 5 minutes.

Meanwhile, cook the quail eggs in boiling water for 3 minutes. Drain and refresh under cold running water. Crack and peel off the skins, then cut each egg in half. I obviously used un-posh, medium-sized chicken eggs.

Fluff the rice with a fork to separate the grains, then taste and adjust the seasoning, adding a bit more butter if you wish. Break the salmon fillet into large flakes and add to the rice, along with the shrimp and most of the chopped parsley. Gently mix the ingredients through the rice. Pile onto warm plates and garnish with the quail eggs, remaining parsley, and lemon wedges.

Serve at once.

The salmon is so tender I might cook it this way in the future. And the slight smokiness is wonderful. Altogether a delightful set of flavors and textures.

Mine was not quite as posh as Chef Ramsay’s, without the quail eggs, but I don’t think I could have peeled a dozen quail eggs, either.

I’m happy with how this dish came out!

36 thoughts on “Kedgeree

    • Probably, but I think it’s traditionally with chicken, and kedgeree with salmon?! Not really sure. But this is a great recipe!

    • Oh, you’ll love it, if you haven’t had it before! And if you have, you’ll still love it! Yes, so many recipe names, so many cuisines…

  1. Hi Mimi, your version of kedgeree looks and I’m sure tastes divine. Until we moved to Sweden I had always made it with salmon as well, but here it is often made with smoked salmon or haddock. I’ve not tried it with prawns but will the next time we have it. Thanks for the inspiration…

  2. these days my poor old brain can’t remember anything! but to me kedgeree is always made with smoked fish of some kind usually haddock or cod. but your version sounds lush and lux and delish!

  3. I’ve only made Kedgeree once, and it was with cold-smoked salmon which, of course, was far from an authentic dish. This looks so delicious! I love the addition of shrimp and quickly smoked salmon – the flavours must be so good.

    • The flavors and textures were fabulous. I can eat just about anything with lox, but yes, the traditional dish can’t be beat!

  4. I’ve never made kegeree before, Mimi! But I love the variety of textures and spices here. I think lightly smoked salmon and tender shrimp sounds like a delightful combination!

  5. A very belated THANK YOU for the help with the smoker. My salmon came out perfectly and now I can make this kedgeree! Oddly, I have heard of it for so lung but never knew it was Indian. I somehow thought Irish! (Of course I hadn’t seen a recipe, either, but might have guessed Indian if I had… duh.)

    • Ha! Indian, Irish… it’s just good! So glad you figured out the smoker. I only know how to use mine over the gas flames, but I love that thing!

  6. Haha – I have totally had those moments when I either mix up words or just flat-out can’t remember the word. (That’s where my friend google comes in usually!) Either way, I appreciate you sharing this recipe. It sounds fantastic, Mimi!

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