West Indian Kedgeree (Coconut Curry Rice With Cod)

[Celerity]

https://cooking.nytimes.com/recipes/1025671-west-indian-kedgeree-coconut-curry-rice-with-cod

https://archive.ph/8Es20



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.

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

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.

snip

[spinbaby]

1. I kind of wondered what that was

Kedgeree was mentioned in one of the episodes of Downton Abbey and I wondered what it was, but not, apparently, enough to look it up.