Kedgeree with Mango Chutney and Soft-Boiled Eggs

This curried rice, an Anglo-Indian favorite, is studded with chunks of smoked trout. The homemade mango chutney here is exceptional, but you can use store-bought instead.

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  • Servings: 4

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mango chutney
  • 3 cups finely chopped mango (from 2 mangoes)
  • 1 medium yellow onion, finely chopped
  • 1 medium Granny Smith apple—peeled, cored and coarsely grated
  • 1/2 serrano chile, seeded and minced
  • 1/2 cup red wine vinegar
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 2 cups basmati rice
  • 3 whole star anise
  • One 3-inch cinnamon stick
  • Kosher salt
  • Pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons brown mustard seeds
  • 1 small yellow onion, finely chopped
  • 1 large garlic clove, minced
  • 2 tablespoons curry powder
  • 1/4 cup dried currants
  • 3 smoked trout fillets (9 ounces), skinned, meat flaked into large pieces
  • 1/2 cup heavy cream
  • 2 tablespoons chopped parsley
  • 4 large eggs

How to make this recipe

  1. Make the mango chutney

    In a medium saucepan, combine the mango, onion, apple, chile, vinegar and brown sugar. 
Cover with a parchment paper round or lid and cook over 
moderately low heat, stirring occasionally, until the apple and onion are very soft, 45 minutes. Let cool completely.

  2. Make the kedgeree

    In a medium saucepan, combine the basmati rice with the star anise, cinnamon stick, 2 teaspoons of salt and 3 cups of water. Bring to a boil, cover and cook over low heat until the rice is tender, about 15 minutes. Let stand, covered, for 5 minutes. Discard the star anise and cinnamon stick.

  3. In a large skillet, heat the olive oil. Add the mustard seeds and cook over moderate heat, stirring occasionally, until the seeds begin to pop, 1 to 2 minutes. Add the onion and garlic, season with salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the curry powder and cook until fragrant, 2 minutes. Add the rice along with the currants and smoked trout. Cook over moderate heat, stirring a few times, until the trout is warm, 3 minutes. Add the cream and 
1 1/2 tablespoons of the parsley and cook, stirring occasionally, until heated through. Season with salt and pepper.

  4. Bring a medium saucepan of water to a boil. Add the eggs and simmer over moderate heat for 6 minutes. Pour off the hot water and gently shake the eggs in the pan to crack the shells. Fill the pan with cold water and let stand for 1 minute. Peel the eggs. Add 2 inches of water to the saucepan and bring to a simmer. Add the peeled eggs and warm them for 2 minutes. Carefully drain and pat dry. Cut the eggs in half.

  5. Top the kedgeree with the soft-boiled eggs, garnish with the remaining 1/2 tablespoon of parsley and serve with the mango chutney.

Make Ahead

The chutney can be refrigerated for 2 weeks. Serve at room temperature.

Suggested Pairing

Pair this dish with a juicy, herb-inflected Spanish white.

Contributed By Published March 2016

1064095 recipes/kedgeree-mango-chutney-and-soft-boiled-eggs 2016-02-08T14:32:01+00:00 Corner Kitchen basic-easy|beans-grains-and-legumes|frying march-2016 recipes,kedgeree-mango-chutney-and-soft-boiled-eggs 1064095

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