Smoked Fish Kedgeree - Fishbox

Smoked Fish Kedgeree - Fishbox
Fishboxer Fishbox HQ from Inverness


Fish and Stock

8 cloves

1 teaspoon of black peppercorns

1/2 teaspoon of fennel seeds

1/2 teaspoon of coriander seeds

8 cardamom pods broken and seeds removed

1 tablespoons of madras curry powder

1 onion roughly chopped

3 stalks of parsley

3 stalks of coriander

4 fillets of smoked fish (300g)


Rice base

2 red onions sliced

1 clove garlic crushed

1 thumb of fresh ginger chopped

½ a red chilli chopped

50g butter

1 heaped tablespoon of curry powder

400g basmati or jasmine rice

700ml of the fish stock

4 free range eggs


The stock & fish

Place the smoked fish in a deep pot along with 1200 litres of water, 1 tablespoon of the curry powder, 1 tablespoon of vegetable bouillon, ½ a cinnamon stick, 4 cardamom pods, 2 bay leaves , 8 coriander seeds,1 whole onion cut into 4, and the stalks from a bunch of fresh coriander. Bring to the boil and simmer for 8 minutes. Pick out the fish and set aside, then pass the liquid through a sieve and set that aside. Bin the bay leaves etc.

The rice base

In an oven proof pot add in 3 tablespoons of oil then add your onions, chilli, ginger, & garlic, cook until the onions start to take on some colour and get soft. Add in the butter and the curry spice mix and fry again for a further 30 seconds it will look like it nearly burns but that’s good. Add in the rice and mix about until the rice is coated in the onion mix, add in everything else and using a wooden spoon scrape of the spices from the bottom of the pan. It’s important at this stage to check the colour and seasoning of the rice, (it may need more curry spice mix!) Adjust seasoning (salt and pepper) then put on oven proof lid or cover with tin foil and place in an oven at 180c for around 20min or until the rice is cooked.

To finish

To dish up par boil 4 free range eggs for 6.5 minutes from boiling water. Cool, peel, and set aside. In a large deep pan add in your rice then your large chunks of broken fish, eggs, and barely cover with some more of the fish stock. Cook until the stock is nearly absorbed then add in 100g of salted butter and gently incorporate until a creamy sauce is achieved. Chop 2 sprigs of coriander & 2 sprigs of flat leaf parsley and slowly mix in. Split the rice into 4 bowls and break each of the eggs into each one. Dress with fresh chopped parsley leaves.