Equipment
Ingredients
Main
- 340 g cod, cut into 2.5cm pieces
- 2 g salt
- 1 g black pepper
- 192 g basmati rice
- 100 red onion, thinly sliced
- 30 ml olive oil
- 6 g curry powder
- 240 ml coconut milk
- 180 ml water
- 90 g peas, frozen
- 2 egg
- 2 scallions, sliced
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Season the cod pieces with salt and pepper, then refrigerate until needed.
Rinse the basmati rice in cold water until the water is clear, then drain.
Heat olive oil in a large sauté pan over medium heat and stir in the curry powder for 15 seconds.
Add most of the red onion to the pan, reserving some for garnish, and sauté for 4-5 minutes until soft.
Add the rice to the pan and stir for 1 minute to coat with the oil and spices.
Pour in the coconut milk and water, bring to a boil, then reduce heat to low and simmer covered for 5 minutes.
Place the cod pieces on top of the rice and scatter the peas over them.
Cover the pan and cook for 8-10 minutes until the liquid is absorbed and the fish is opaque.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Boil the eggs in a small pot of simmering water for 9 minutes, then cool in cold water, peel, and quarter.
Fluff the rice with a fork and serve topped with eggs, scallions, reserved onions, and lime wedges.
Chef's Notes
- Rinsing basmati rice is crucial for removing excess starch, which prevents the grains from clumping and ensures a fluffy texture. Continue rinsing until the water runs completely clear.
- Toasting the curry powder briefly in the hot oil releases its aromatic compounds, intensifying its flavor and fragrance. Be careful not to burn it, as this can make it bitter.
- When steaming the cod, ensure the pieces are of relatively uniform size so they cook evenly. Overcooked cod can become dry and tough, so keep a close eye on it during the final steaming phase.
- For perfectly soft-boiled eggs, use eggs that are at room temperature. This helps prevent cracking when they hit the simmering water and ensures a more even cooking time.
- Don't skip the resting step! Allowing the kedgeree to rest, covered, after cooking helps the flavors meld and ensures the rice is perfectly tender.
Storage
Refrigerator: 3 days — Store in an airtight container; fish is best consumed within 24 hours.
Reheating: Heat in a pan over low heat with a splash of water until the internal temperature reaches 74°C/165°F.
