Kedgeree

By: Deborah

This kedgeree recipe combines fragrant spiced rice, flaked smoked fish, and creamy boiled eggs for a comforting and flavourful meal. A British-Indian classic perfect for breakfast, brunch, or dinner!

PREP: 10

COOK: 35

TOTAL: 45

Course: Breakfast, Brunch, Main

Cuisine: British, Indian

Servings: 2 people

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Equipment

Ingredients

20 g (0.7 oz) butter
1 onion or leek (approx. 150g) chopped
1 small clove garlic finely chopped
1 heaped tsp mild, medium or hot curry powder (we like hot!)
half a lemon, juice only plus wedges, to serve
125 g (¾ cup) basmati rice
1 bay leaf
salt and freshly ground black pepper
188 ml (⅞ cup) fish or chicken stock
250 g (0.6 lb) smoked haddock fillets (preferably undyed) cut in halves if large
2 large eggs
1 spring onion finely sliced
roughly chopped fresh coriander or parsley to garnish

To serve (optional):

naan bread
mango chutney

Instructions

Preheat the oven to 200C/180C fan/gas 6.
Melt the butter in a large, heavy-based lidded casserole dish or pan over a medium to low heat and add the onion (or leek) and garlic. Allow to soften without colouring for about 5 minutes. Add the curry powder and cook for 2 minutes. Squeeze in the lemon juice, then add the rice and stir around until the grains are well coated with this spicy butter.
Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Put on the lid and cook in the oven for 17 minutes.
Remove from the oven, then leave to stand for 5 minutes without removing the lid; this is important - it allows the rice to finish cooking. Now boil your eggs to your liking - I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly, stirring through the sliced spring onion. Now peel the eggs and cut them into wedges.
Serve into warm bowls or plates, top with the wedges of egg, garnish with chopped coriander or parsley and wedges of lemon.

Notes

Fish options - kedgeree is traditionally made with smoked haddock, however, you can also use smoked mackerel, trout or salmon. For a more indulgent version, add prawns or scallops.

Spices - added chopped green chillis or cayenne pepper for extra heat.

Vegetarian option - swap the fish for smoked tofu or chickpeas for a protein rich alternative.

This kedgeree recipe is easily doubled if you're cooking for more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS kedgeree recipe, spiced rice with smoked fish and eggs recipe

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