Join! 12 weeks for $1

Check out our latest issues.

Baker Stacey Fong shares highlights from her 50 States/50 Pies project.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Smoked Trout Kedgeree

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Smoked Trout Kedgeree

Kitchari, a traditional Indian dish of spiced rice and lentils, is the ancestor of kedgeree, an Anglo-Indian dish of curry-seasoned rice with smoked fish. Smoked haddock is the fish of choice in the U.K., but we use smoked trout as it is much easier to source and can be used straight from the package (smoked haddock requires poaching before use). As with all types of fried rice, for a fluffy finished texture that’s not gummy, it’s important to use rice that has been cooked in advance and well chilled. Fragrant, nutty basmati is best but any long-grain white rice will do. (If you wish to cook just enough rice specifically for this recipe, rinse and drain 1½ cups basmati or regular long-grain white rice, then add to a large saucepan along with 2¼ cups water and ½ teaspoon kosher salt. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Let stand, covered and off heat, for 10 minutes, then transfer to a kitchen parchment–lined baking sheet or a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled, at least 2 hours.) Serve the kedgeree with lemon wedges and mango chutney.

4 to 6

Servings

Tip

Don’t stir the rice mixture after combining it with the aromatics. Allowing it to cook undisturbed for a few minutes gives the mixture a chance to brown lightly on the bottom, which adds toasty notes to the finished dish.

30 minutes

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

JULY 2022
MILO DUTCH OVEN AND SKILLET SET

$230 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway