West Indian Kedgeree (Coconut Curry Rice With Cod)

By Ashley Lonsdale

Published July 15, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(705)
Comments
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Rice plumped in spiced coconut milk, delicate steamed cod and fudgy egg yolks unite in this tropical take on kedgeree. A British derivative of South Asia’s ever popular khichdi, kedgeree keeps the golden spiced rice and swaps lentils for fish in a dish that’s one of many culinary byproducts of England’s former colonization of India. This interpretation begs for yet another leap across the ocean to the West Indies, where coconuts, scallions and curry abound. Traditionally, kedgeree calls for smoked haddock, but fresh cod is milder and requires less preparation, saving cleanup time. Salting the cod ahead of time lightly cures it, enhancing flavor and texture and giving a nod to salt cod, a popular ingredient in the West Indies. 

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Ingredients

Yield:4 servings

  • ¾ pound cod fillets, cut into 1-inch pieces

  • Salt and freshly ground black pepper

  • 1 cup basmati rice

  • 1 medium red onion, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon curry powder, preferably Caribbean 

  • 1 cup unsweetened coconut milk

  • ½ cup frozen peas 

  • 2 large eggs

  • Thinly sliced scallions and lime wedges, for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

49 grams carbs; 130 milligrams cholesterol; 490 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 4 grams fiber; 722 milligrams sodium; 25 grams protein; 3 grams sugar

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

  1. Step 1

    Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.

  2. Step 2

    Rinse the rice until the water runs clear. Drain and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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Ratings

5 out of 5
705 user ratings
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Comments

JF

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.

Abby

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.

JAN

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.

Suz

Cooked in a Dutch oven on stove as directed, but doubled curry and added some crushed garlic and ginger with the onions to sautee. After adding the fish and peas and cooking 8-10 minutes then resting 5, I found the fish to be pretty much raw, though the rice seemed good. So I put in 300° oven for 15 minutes and it was beautiful. Dressed with scallions, onions, lime juice and jammy eggs and was bright, well-rounded, and delicious.

Melinda

I add a few slices of smoked salmon torn into smaller pieces. Definitely more and GOOD curry. Increase salt to taste. Chopped onion is fine. Terrific dish. Have made it twice.

Melinda Meister

Terrific dish. More curry a good idea. I added some smoked salmon at the last minute and that made it even tastier. You can also add a few shrimp. Keeps well in fridge, and microwaves well...just to room temp or a little warmer.

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