Kedgeree Recipe

Kedgeree Recipe

Kedgeree is a dish where British meets Indian spice. This old colonial breakfast dish is a great dish any time of day. Plus it has such an interesting name! Kedgeree, let that just roll off your tongue! This recipe includes smoked haddock, curry, eggs, rice and plenty of fresh green herbs.

Kedgeree Recipe

Kedgeree
Author: 
Recipe type: Main Courses
Cuisine: Indian
Serves: 4
 
A recipe of smoked haddock, curry, eggs, rice and plenty of fresh green herbs.
Ingredients
  • 2 tbsp sunflower oil
  • 3 onions
  • 17 oz smoked haddock, leave skin on
  • 13.5 fl oz
  • 10 curry leaves
  • 2 - 3 eggs
  • 3 oz butter
  • 1 green chilli
  • 2cm piece of fresh ginger
  • 1 tbsp mustard seeds
  • 1 tbsp mild curry powder
  • 9 oz basmati rice, rinsed
  • ½ handful cilantro, chopped
  • ½ handful dill, chopped
  • 1 lemon, juiced
  • 4 tbsp creme fraiche
  • Small handful cilantro leaves
  • Small handful dill
Instructions
  1. Heat the sunflower oil in a frying pan and add two thirds of the chopped onions.
  2. Cook on a medium heat for about 20 minutes or until a deep golden color.
  3. Add a good pinch of salt and stir occasionally to avoid burning.
  4. Remove from pan and spread on paper towels.
  5. Place the haddock in a frying pan and cover with the milk.
  6. Add the curry leaves and bring to a simmer.
  7. Place a lid on the pan and cook for 5 minutes
  8. Remove from the heat and leave covered for a further 10 minutes to finish cooking.
  9. Remove from the pan and remove the skin. Flake the fish into large chunks and remove any bones.
  10. Set the cooking liquid to one side.
  11. Place the eggs in a small saucepan of water and bring to the boil.
  12. Cook for 6 minutes and then run under a cold tap to cool.
  13. Peel the eggs and set aside.
  14. Heat a large frying pan over a low-medium heat and add the butter.
  15. When hot stir in the remaining onion, chilli and ginger.
  16. Cook for about 5 minutes or until the onions have softened.
  17. Add the mustard seeds and curry powder.
  18. Take the cooking liquid from the fish and make up to 20 fl oz with water.
  19. Add the rinsed rice to the pan with the onions. Stir for a minute to coat in the butter and then add the cooking liquid.
  20. Bring to the boil and simmer for 12 - 15 minutes or until all the liquid is absorbed and the rice is soft.
  21. Stir in the fresh herbs, creme fraiche and lemon juice. Mix well.
  22. Gently fold in the eggs, onions and eggs (cut into quarters).
  23. Garnish with the dill and cilantro and serve immediately.
Nutrition Information
Serving size: Per serving Calories: 499kcal Fat: 26g Saturated fat: 12g Carbohydrates: 27g Sugar: 3g Sodium: 1010mg Fiber: 1g Protein: 37g Cholesterol: 243mg
Kedgeree

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