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Meat Lite: Smoky Kedgeree, With or Without Fish Recipe

Meat Lite: Smoky Kedgeree, With or Without Fish Recipe
  • Meal

    Main Dish

  • Cusine


2 tablespoons butter

1 small sweet onion, diced small

1 1/2 cups long grain white rice

1 1/2 tablespoons curry powder

1 teaspoon smoked paprika

3 cups water or vegetable broth

4 eggs

4 ounces smoked trout

1/2 cup loosely packed parsley, chopped

Coarse salt

Freshly ground black pepper

Additional butter to taste


Melt the butter in a medium pot over medium heat. Add the onions and sweat them for about 5 minutes. Add the rice, curry and paprika and stir to combine and coat the rice. Add the water and bring to a boil. Reduce the heat to low, cover the pot and simmer for about 25 minutes. While the rice simmers, put the eggs in a small pot and cover with cold water. Bring to a boil for about 7 minutes. Turn off heat and let the eggs sit in the hot water for an additional 2 to 3 minutes. Rinse under cold water and shell while the eggs are still warm. Remove the rice from the heat and let sit in the covered pot for an additional 5 minutes. Flake the fish into large pieces and stir into the hot rice to warm through. Stir in the chopped parsley.Season to taste with salt and pepper, and additional butter, if desired. Divide the kedgeree between four bowls. Serve one egg (halved) with each serving.