West Indian Kedgeree (Coconut Curry Rice With Cod)
Rice plumped in spiced coconut milk, delicate steamed cod and fudgy egg yolks unite in this tropical take on kedgeree. A British derivative of South Asia’s ever popular khichdi, kedgeree keeps the golden spiced rice and swaps lentils for fish in a dish that’s one of many culinary byproducts of England’s former colonization of India. This interpretation begs for yet another leap across the ocean to the West Indies, where coconuts, scallions and curry abound. Traditionally, kedgeree calls for smoked haddock, but fresh cod is milder and requires less preparation, saving cleanup time. Salting the cod ahead of time lightly cures it, enhancing flavor and texture and giving a nod to salt cod, a popular ingredient in the West Indies.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¾pound cod fillets, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1cup basmati rice
- 1medium red onion, thinly sliced
- 2tablespoons extra-virgin olive oil
- 1tablespoon curry powder, preferably Caribbean
- 1cup unsweetened coconut milk
- ½cup frozen peas
- 2large eggs
- Thinly sliced scallions and lime wedges, for garnishing
Instructions
Step 1
Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.Step 2
Rinse the rice until the water runs clear. Drain and set aside.Step 3
Reserve a small handful of onion for garnishing. Heat a large sauté pan or high-sided skillet over medium. Add the olive oil and swirl to coat the pan. Add the curry powder and allow to bloom in the oil, stirring, for 15 seconds, then add the onion and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes, until softened with some golden brown edges.Step 4
Add the rice and stir for 1 minute, until thoroughly coated in the spice mixture and toasted. Stir in the coconut milk and 3/4 cup water and bring to a boil. Season with salt and pepper, cover, adjust heat to low and simmer for 5 minutes.Step 5
Add the cod in a single layer followed by the frozen peas. Cover and cook for 8 to 10 minutes, until all the liquid is absorbed and the cod is just cooked through. Turn off the heat and let steam for 5 minutes.Step 6
While the rice steams, boil the eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water, adjust heat to maintain a simmer and simmer for 9 minutes. Run under cold water, peel and quarter the eggs.Step 7
Fluff the rice with a fork. Garnish with the jammy eggs, sliced scallions, reserved red onions and a generous squeeze of lime juice.