Preparation info

  • Feeds

    3 or 4

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

This dish from Britain takes its name from the Indian khichri, but one English writer suggests that the only thing Indian about it these days is the curry powder. In America, even that ingredient is sometimes omitted, thank god.


  • ½ pound smoked fish, cooked and flaked
  • 2 large onions, chopped
  • ½ cup butter or margarine
  • 1 hard-boiled chicken egg, sliced
  • 4 tablespoons light cream or half-and-half
  • ½ lemon
  • 1 cup long-grain rice
  • salt (if needed) and black pepper to taste
  • 1 teaspoon curry powder (optional)


    Bring 2 cups of water to a hard boil, add the rice, return to a boil, reduce the heat, cover tightly, and simmer for 20 minutes without peeking.

    If the smoked fish has not been cooked, steam or poach it until it flakes easily, about 10 minutes. Heat half the butter in a large skillet and sauté the onions for 5 minutes. Add the fish, stirring about, and mix in the curry powder, pepper, and salt, if the latter is needed (depending on the salt content of the fish). Add the sliced egg.

    Melt the rest of the butter and mix it into the rice, which should be fully cooked by now. Stir the rice into the fish mixture. Squeeze the juice of half a lemon over the kedgeree, then spoon the cream over all. Serve hot.