Spicy and Sweet Kedgeree

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a tantalizing dish, the Spicy and Sweet Kedgeree recipe. This fusion of flavors combines the richness of spices with a touch of sweetness to create a unique and delectable meal. With its origins in British cuisine, this dish features a delightful blend of smoked fish, fragrant spices, and fluffy rice. Perfectly balanced between spicy and sweet, this kedgeree recipe is sure to impress your taste buds.

Keywords: Spicy, Sweet, Kedgeree, Recipe, Fusion.

spicy and sweet kedgeree recipe details

Spicy and sweet kedgeree recipe, recipe Rating: 4.6
Number of votes:110

Try this spicy take on a classic British breakfast–leftover rice and fish get a heartiness boost from corn and peas, and a flavor boost from sliced jalapeno and chopped cilantro.
Ready in: 40 mins

Ingredients

Serves: 4

• 4 eggs
• 7 ounces basmati rice
• 1/2 teaspoon turmeric
• 2 1/2 cups boiling water
• 5 ounces frozen corn kernels, thawed
• 5 ounces frozen peas, thawed
• 14 ounces skinless smoked haddock (or other cooked fish), cut into bite-sized pieces
• 3 tablespoons butter, chopped
• Zest from 1 lemon
• 1 jalapeno, seeds removed, sliced into rounds
• 1 bunch fresh cilantro, chopped

Preparation method

Prep: 20 mins | Cook: 20 mins

1. In a saucepan, cover eggs with cold water and bring to a boil over medium-high heat. When water boils, turn off the heat and cover the saucepan. Let the eggs sit for 16 minutes, then drain and cool in a bowl of ice water. Peel and chop.
2. Combine rice, turmeric, and boiling water in a saucepan and set over high heat. When water returns to a boil, stir, then place a lid on the pot and turn heat down to low. Cook for 5 minutes.
3. Stir corn, peas, and fish into the rice, then stop stirring. Return to a boil. Turn heat down to low and place a lid on the pot again. Cook for 10 minutes to cook the fish and the rice.
4. Toss rice and fish mixture with butter. Serve with lemon zest, jalapeno, cilantro, and hard boiled eggs on top.