West Indian Kedgeree (Coconut Curry Rice With Cod)

 

West Indian Kedgeree (Coconut Curry Rice With Cod)

 

West Indian Kedgeree is a fragrant, flavorful twist on the conventional British-Indian breakfast dish, incorporating smooth cod and creamy coconut curry. This model is perfect for brunch, lunch, or a light dinner, combining the richness of coconut milk, aromatic spices, and flaky fish.

Ingredients (Serves 4)

For the rice:

1 cup basmati rice

1 tablespoon vegetable oil or ghee

1 small onion, finely chopped

2 garlic cloves, minced

1 teaspoon sparkling ginger, grated

1–2 teaspoons moderate curry powder (regulate to flavor)

½ teaspoon turmeric

1 cinnamon stick

1 bay leaf

1 cup coconut milk

1 cup water or fish stock

Salt to taste

For the fish:

400 g cod fillets, pores and skin removed

1 teaspoon lemon juice

Salt and pepper

1 teaspoon oil for cooking

Optional garnishes:

2 difficult-boiled eggs, quartered

Fresh cilantro or parsley, chopped

Lime wedges

Crispy fried onions

Instructions

1. Prepare the rice

 Rinse the basmati rice in cold water till the water runs clean; this gets rid of excess starch for fluffy rice.

Heat oil or ghee in a massive saucepan over medium warmth. Sauté the onion until tender and lightly golden.

Add garlic, ginger, curry powder, turmeric, cinnamon stick, and bay leaf. Cook for 1–2 minutes until the spices launch their aroma.

Stir inside the rice, coating every grain with the spiced aggregate.

Pour inside the coconut milk and water (or fish inventory) and stir lightly. Bring to a mild boil.

Reduce warmness to low, cowl, and simmer for 12–15 mins, or until the rice is gentle and all of the liquid is absorbed. Remove the cinnamon stick and bay leaf.

2. Cook the cod

Heat oil in a non-stick frying pan over medium warmness.

Cook the cod 3–4 minutes according to aspect, depending on thickness, until it's far cooked via and flakes easily with a fork.

Three. Combine rice and fish

Flake the cooked cod into huge chunks and gently fold it into the cooked rice.

Taste and modify seasoning. If favored, upload a little more curry powder for additonal flavor.

Serve immediately, garnished with difficult-boiled egg quarters, chopped cilantro, lime wedges, and crispy fried onions.

Tips and Variations

Extra taste: Add 2–3 curry leaves or a small green chili whilst sautéing the onion for a more real West Indian aroma.

Creamier rice: Stir in a splash of coconut cream, cream, or yogurt on the cease for added richness.

Vegetable addition: Add peas, diced carrots, or bell peppers to the rice even as cooking for added color and nutrition.

Make-in advance choice: Cook the rice in advance and reheat gently with a splash of coconut milk before folding within the fish.

Serving thought: Pair with a sparkling green salad, lime wedges, or gently spiced chutney for a balanced meal.

Why this works

 The coconut milk softens the spices, growing a creamy, slightly candy base that enhances the sensitive flavor of cod. Curry powder and turmeric upload warm temperature and aroma, while optionally available garnishes like cilantro, lime, and eggs add freshness and texture. This version maintains the dish mild but pleasing and is a stunning way to revel in West Indian-stimulated flavors with a classic kedgeree structure.

This recipe balances taste, texture, and aroma, providing you with a creamy, lightly spiced, and pleasant West Indian kedgeree that works as a brunch showstopper or a brief, comforting dinner.