West Indian Kedgeree (Coconut Curry Rice With Cod)
Published July 16, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound cod fillets, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1cup basmati rice
- 1medium red onion, thinly sliced
- 2tablespoons extra-virgin olive oil
- 1tablespoon curry powder, preferably Caribbean
- 1cup unsweetened coconut milk
- ½cup frozen peas
- 2large eggs
- Thinly sliced scallions and lime wedges, for garnishing
Nutritional analysis per serving (4 servings)
482 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 24 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.
- Step 2
Rinse the rice until the water runs clear. Drain and set aside.
- Step 3
Reserve a small handful of onion for garnishing. Heat a large sauté pan or high-sided skillet over medium. Add the olive oil and swirl to coat the pan. Add the curry powder and allow to bloom in the oil, stirring, for 15 seconds, then add the onion and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes, until softened with some golden brown edges.
- Step 4
Add the rice and stir for 1 minute, until thoroughly coated in the spice mixture and toasted. Stir in the coconut milk and ¾ cup water and bring to a boil. Season with salt and pepper, cover, adjust heat to low and simmer for 5 minutes.
- Step 5
Add the cod in a single layer followed by the frozen peas. Cover and cook for 8 to 10 minutes, until all the liquid is absorbed and the cod is just cooked through. Turn off the heat and let steam for 5 minutes.
- Step 6
While the rice steams, boil the eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water, adjust heat to maintain a simmer and simmer for 9 minutes. Run under cold water, peel and quarter the eggs.
- Step 7
Fluff the rice with a fork. Garnish with the jammy eggs, sliced scallions, reserved red onions and a generous squeeze of lime juice.
Private Notes
Comments
Outstanding. Made my own Jamaican curry powder (recipes online); subbed halibut for cod; added several sliced garlic cloves and julienned ginger; almost doubled the peas; topped with chopped cilantro, red onion, and lime. The first time I've made a curry reminiscent of curries in the Caribbean.
This is OK as a simple weekday dinner. I concur with other comments that it was not very flavorful. Of course, this depends on the freshness and quality of the curry powder, but 1 Tbsp seems inadequate to season this dish. I used good-quality Indian curry powder but added allspice, cardamom, and a little cloves to shift the flavor profile towards the Caribbean. If I make it again I would add fresh ginger and garlic, maybe other spices, and perhaps use a more flavorful fish.
Why would you use olive oil? Seems to me that that flavor would be incompatible with the coconut milk. Whenever I make a coconut milk dish I use coconut oil.
Delicious, but needed more fluid and a much longer period steaming the rice. Next time I would double the curry powder and use coconut oil. it was simple to make and my husband thought it was one of the best meals he had eaten in months!
20 minutes of boiling/steaming was not enough for the rice. The bag recommended 40 minutes. I would start the rice about 20 minutes earlier next time. But a great chance to try out the caribbean curry my sister brought back for me from her island cruise!
I have now made this delightful recipe twice now and I love it, but I agree with the comments regarding blandness. I added sauteed garlic and ginger, shiitake mushrooms and a tsp of fish sauce and it really was great.