Best 2 Asian Spiced Kedgeree Recipes

Are you looking for a delicious and flavorful dish to tantalize your taste buds? Look no further than Asian spiced kedgeree! This traditional Indian dish is a delectable combination of fragrant spices, aromatic rice, and tender fish or vegetables. With its vibrant colors and enticing aroma, Asian spiced kedgeree is sure to become a favorite in your household. In this article, we will guide you through the steps of creating this mouthwatering dish, providing you with all the necessary ingredients and instructions to make the perfect Asian spiced kedgeree. So, let's get started and embark on a culinary journey to savor the delightful flavors of this classic Indian dish!

Here are our top 2 tried and tested recipes!

ASIAN-SPICED KEDGEREE

Asian-Spiced Kedgeree image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 1/4 cups cold water, for poaching the fish
2 lime leaves, torn into pieces
4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total)
3 tablespoons unsalted butter
1 teaspoon oil
1 onion finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs, quartered
3 tablespoons chopped cilantro leaves, plus more, for garnish
1 lime, zested and juiced plus lime segments, for garnish
Fish sauce, to taste (recommended: nam pla)

Steps:

Preheat the oven to 425 degrees F.
This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer.
At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture form the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you've got a few friends and a few dishes to keep your eye on.
Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix - I use a couple of wooden paddles or spatulas - and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro.
This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.

ASIAN-SPICED SALMON KEDGEREE (NIGELLA LAWSON)

Asian-Spiced Salmon Kedgeree (Nigella Lawson) image

This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.

Provided by blucoat

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups cold water, for poaching the fish
2 limes, leaves torn into pieces (or use extra lime zest and juice)
4 approximately 1-inch thick salmon fillets, preferably organic, skinned (about 1 1/2 pounds in total)
3 tablespoons unsalted butter
1 teaspoon oil
1 onion, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs, quartered (optional)
3 tablespoons chopped cilantro leaves, plus more, for garnish
1 lime, zested and juiced plus lime segments, for garnish
fish sauce, to taste (recommended -- nam pla)

Steps:

Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.
At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold.
Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your kedgeree will taste. Look for plump, brightly colored vegetables and firm, flaky fish.
Cook the Rice Perfectly: The rice is the foundation of kedgeree, so it's important to cook it perfectly. Use a high-quality rice, such as basmati or jasmine, and follow the package directions for cooking.
Don't Overcook the Fish: The fish should be cooked until it is just opaque in the center. Overcooking will make it tough and dry.
Add the Spices Gradually: The spices are what give kedgeree its unique flavor, but it's important to add them gradually to avoid overpowering the other ingredients.
Garnish with Fresh Herbs: Fresh herbs, such as cilantro, parsley, or chives, add a pop of color and flavor to kedgeree. Sprinkle them on top before serving.

Conclusion:

Kedgeree is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of fragrant spices, tender fish, and fluffy rice, kedgeree is sure to be a hit with your family and friends.