Though it may seem simple—rice, spices, fish, and eggs—Kedgeree is a dish with a lot of history. It was originally adapted from a traditional Indian spiced lentil dish called khichiri. It became popular in the United Kingdom, bringing over some of the warmth and spice of Indian cuisine via warm bowls of basmati rice boiled in coconut milk, lightly spiced with curry, and dotted with flakes of smoked salmon and soft-boiled eggs.

Directions

1. In a medium pot, bring chicken broth and coconut milk to a simmer. Add rice, nutmeg, curry powder, cumin, and lemon juice. Stir to combine and cook, covered, on low for about 25 minutes or until rice is soft and has absorbed most of the liquid.
2. In another pot, bring about a quart of water to a rolling boil. Carefully add eggs and let boil for 7 minutes.
3. Remove eggs from pot and transfer to a bowl to cool.
4. Once rice is ready, use a fork to fluff it up and fold in sour cream and salmon. Season with salt and pepper to taste. Peel and halve each egg. Divide rice between two bowls, top with eggs and parsley, and serve.

Farm Team Tips

Kedgeree can be eaten right away or chilled. Leftovers can be stored in an airtight container in the fridge and should be eaten the next day.

If you're not a smoked salmon fan, any kind of cooked salmon (poached, pan seared, roasted, etc.) works just as well in this recipe. Just roughly crumble it up into flaky chunks and gently fold through the rice mixture mixing just enough to leave some good sized chunks of fish in the finished dish.