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- Diet & lifestyle
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Kedgeree, a traditional Anglo-Indian dish of rice and smoked fish, is perfect for brunch, lunch or a light supper. Serve with seeded wholegrain bread or warm naan bread.
66 people made this
- 280 g (10 oz) skinless smoked haddock fillet
- 1 bay leaf
- 1 sprig of fresh thyme
- 2 tsp extra virgin olive oil
- 300 g (10½ oz) basmati rice
- 1 onion, finely chopped
- ¼ tsp garam masala
- ¼ tsp ground coriander
- ½ tsp curry powder
- 225 g (8 oz) shelled fresh peas or frozen peas
- 4 tomatoes, halved
- 3 tbsp finely chopped parsley
- 2 spring onions, finely chopped
- 2 hard-boiled eggs, quartered
- salt and pepper
- sprigs of parsley to garnish
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Put the haddock in a saucepan, cutting into pieces to fit, if necessary. Cover with boiling water and add the bay leaf and thyme. Cook the fish, covered, over a low heat for 8–10 minutes or until it will flake easily (the water should just simmer). Remove the fish using a fish slice and set aside. Reserve the cooking liquid.
- Heat the oil in a large saucepan over a moderate heat. Add the rice and stir to coat thoroughly, then cook, stirring frequently, for 2 minutes. Add the onion, garam masala, coriander and curry powder, and continue cooking for 2–3 minutes, stirring, until the onion starts to soften. Add 600 ml (1 pint) of the reserved cooking liquid together with the bay leaf and thyme. Reduce the heat to moderately low, cover and simmer for 12 minutes. Add the peas, cover again and continue cooking for 10–12 minutes or until the rice is tender.
- Meanwhile, preheat the grill to high. Place the tomatoes, cut side up, on a baking sheet and grill for 2–3 minutes or until lightly coloured and heated through.
- Flake the fish and gently fold it into the rice with the parsley and spring onions. Season with salt and pepper to taste and transfer to a warm serving dish. Add the egg quarters, garnish with parsley sprigs and serve with the grilled tomatoes.
Some more ideas
Peas, like other legumes such as lentils, soya beans and chickpeas, are a good source of protein. Peas are also rich in fibre, some of which is in the soluble form which can help to regulate blood sugar and cholesterol levels in our bodies. * Eggs provide high-quality protein as well as zinc, vitamins A, D and E and B vitamins. Although eggs contain cholesterol, the health risks of eating eggs have often been exaggerated. Normally, dietary cholesterol has little effect on blood cholesterol levels. It is the intake of saturated fat that affects blood cholesterol.
For a fruity flavour, stir 55 g (2 oz) raisins or sultanas into the rice with the fish. * Use brown basmati rice instead of white and cook for about 20 minutes before adding the peas. * Add 100 g (3½ oz) sautéed sliced mushrooms with the flaked fish. * Make a mixed seafood kedgeree. Use 150 g (5½ oz) smoked haddock and add 170 g (6 oz) cooked mussels or oysters. If using freshly cooked mussels, about 450 g (1 lb) in the shell, use the mussel cooking juices as part of the liquid to cook the rice. Canned and drained mussels or oysters can also be added. Another idea is to use 140 g (5 oz) each smoked haddock and poached or steamed skinless fresh haddock or cod fillet. * Omit the grilled tomatoes and serve the kedgeree with a salad made from diced cucumber and halved cherry tomatoes.
Each serving provides
B1, B6, B12, niacin * A, C, iron, selenium * E, folate, calcium, potassium, zinc
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
I dont know who has rated this recipe more than 1star...... As stated the qty's are soooo wrong. By following this recipe you will be left with a bland rice dish, feel you have wasted good fish that you went out and brought, your guests will think you cant even follow a recipe and a waste of food!!! I just hope the person who put this on will follow the recipe step by step......and eventually throw there 50mins of hard work in the bin likw I did.....-27 Jun 2012
The quantities are all wrong. It needs less rice, proportionately more oil and fish stock and much more spices.-13 Jul 2011
Tasty but not very spicy: I want to make this again but next time I will double up on all the spices - at least! Possibly even triple them.-10 Feb 2012
British Bites: Kedgeree
Rice, curry, smoked haddock, and eggs—at first glance these ingredients seem a tad odd, but if you've ever had a steaming plate of kedgeree, you know that it all comes together like a poem in your mouth. This dish derives from the Indian influence on British cuisine. A few big scoops of curry powder are incorporated with some classic British ingredients to make a dish that is exciting and somehow soothing at the same time. This jumbled dish is most often served as breakfast. Get the recipe here >>
Rice, curry, smoked haddock, and eggs—at first glance these ingredients seem a tad odd, but if you've ever had a steaming plate of kedgeree, you know that it all comes together like a poem in your mouth. This dish derives from the Indian influence on British cuisine. A few big scoops of curry powder are incorporated with some classic British ingredients to make a dish that is exciting and somehow soothing at the same time.
This jumbled dish is most often served as breakfast, and is not too far from a big mess of "clean out the fridge" scrambled eggs that are often a part of my weekend mornings. This dish can be served either hot or cold, which makes it an interesting addition to a potluck brunch, or a bag lunch for work or school. As with many dishes, if you give it time to sit the flavors have the chance to meld, making the dish even better.
Using smoked haddock is delicious, and very traditional, but it can be difficult to find. If you happen to have a lovely piece of salmon, or even some fresh haddock, feel free to substitute it. And if you're at all like me and always end up ordering way too much rice with your Asian delivery, this is a great place to use it. Don't be too concerned if you use regular rice instead of jasmine, the dish will turn out just fine.
What Is Kedgeree?
Kedgeree is an ancient dish eaten across India (originally called Khichiri) and developed into it’s current form during the 1800’s. These days Kedgeree, while officially speaking is a breakfast dish, is eaten as a light supper as well as breakfast.
Using smoked Haddock and boiled eggs as the main protein of this Kedgeree recipe, this fried curried rice dish is a hit with the kids, and is an easy way of getting some fish into them, even the one that’s fussy about eating any fish other than a fish finger :)
- 2 cups uncooked basmati rice
- 2 eggs
- 4 ounces smoked haddock, or other white fish
- 1 bay leaf
- 1 cup milk, or as needed
- 1 tablespoon butter
- 1 teaspoon curry powder
- 4 green onions, chopped
- ¼ cup frozen green peas
- salt and pepper to taste
- ½ cup low-fat plain yogurt
Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
- 40g/1½oz butter
- 2 tsp garam masala
- 250g/9oz basmati rice
- 1 bay leaf
- 1 lemon, zest only
- 2 mild green chillies, seeded, chopped
- 1 small piece fresh root ginger, peeled, finely grated
- salt and freshly ground black pepper
- 375ml/13fl oz light chicken stock
- 400g/14oz un-dyed smoked haddock fillet, boned, skin on, cut into 4 equal portions
- 2 free-range eggs, hard-boiled, peeled, grated
- 2 spring onions, trimmed, finely sliced
- 1 tbsp chopped fresh coriander , to serve
Preheat the oven to 180C/350F/Gas 4.
Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter.
Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes.
Remove from the oven, then leave to stand for 5-7 minutes without removing the lid this is important - it allows the rice to finish cooking.
Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly.
Serve directly from the dish onto hot plates and squeeze over a little lemon juice.
Use one and a half times the amount of liquid to the weight of the rice for the perfect pilaf. Test the strength of the chillies by rubbing your finger along them and tasting. If you like your food hot, you could add the seeds from one or two of the chopped chillies to add kick, depending on their strength and your taste.
Spiced rice with deliciously flaky smoked haddock - whether it's breakfast, brunch or supper, kedgeree is always delicious.
- 400g smoked haddock
- 1 tbsp butter
- 1 cup diced onion
- 1 tsp coriander, ground
- 1 tsp turmeric, ground
- 1/2 tsp cinnamon, ground
- 1 tsp curry powder
- 2 cardamon pods, crushed
- 250g basmati rice, rinsed
- 450g water
- 4 eggs, boiled and quartered
- 25g flat-leaf parsley, diced
- Salt, to season
- Preheat oven to 180C.
- Place smoked haddock fillets on a baking tray and place in the centre of the hot oven for 15-20 minutes, or until cooked through. Set aside.
- Heat butter over medium heat, and cook onion for 5 minutes or until soft and turning translucent.
- Add coriander, turmeric, cinnamon, curry powder, and cardamom pods and cook an additional 2 minutes or until fragrant.
- Add basmati rice and stir through spices until thoroughly coated.
- Next, add water and a good pinch of salt and bring to the boil.
- Once boiling, cover and reduce heat to low. Simmer for 10 minutes, or until all liquids have been absorbed. Fluff up the rice using a fork.
- Using a fork, break the cooked smoked haddock into pieces. Toss through the cooked rice along with the parsley.
- Divide between four dishes and top with boiled eggs.
Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet that included spices, fried onions, ginger, and lentils. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple, with the lentils usually left out of the preparation. From a humble rice and lentils dish, it slowly changed into what we know today, which includes smoked fish.
This tasty and hearty recipe is packed with flavors due to the smoked haddock, curry, aromatic cardamom, and fragrant parsley. Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner. Ready in under one hour, this tasty meal is a great option for a family dinner because it's filling, comforting, and made with fresh and wholesome ingredients.
Mary Berry’s kedgeree recipe
One of my absolute favourite dishes and a really tasty combination of flavours – the fried onion topping and soft-boiled egg complement the smoky fish and spiced rice. Check halfway through cooking and if a little dry, add more stock. For more crunch and extra flavour, add a topping of about 25g toasted flaked almonds.
Georgia Glynn Smith
COOK TIME 30 minutes
400g (14oz) undyed smoked haddock fillet, skin on
30g (1oz) butter
2 tbsp olive oil
1 onion, chopped
300g (11oz) basmati rice
1 tbsp curry powder
1 tsp ground turmeric
500ml-600ml (18 oz-1 pint) vegetable stock
150g (5oz) button mushrooms, sliced
juice of 1 small lemon
4 tbsp double cream
salt and freshly ground black pepper
1 large onion, sliced thinly
3 large eggs
1⁄2 small bunch of coriander, chopped
- Preheat the oven to 200C/180C fan/gas 6.
- Lay a piece of foil on a baking sheet. Sit the haddock, skin side down, on top and place half the butter on top of the fish. Season with pepper and a little salt, then fold in the sides of the foil to make a parcel, scrunching together the open edges to seal.
- Bake for 15-18 minutes or until the fish is cooked. It should be opaque and flake easily. Peel off the skin, removing and discarding any obvious bones, and set aside, keeping it wrapped in foil so it stays warm and holds the juices.
- Meanwhile, pour half the oil into a large frying pan over a high heat. Add the onion and fry for 2-4 minutes. Add the rice, curry powder and turmeric and stir together for about a minute, so that the rice is coated in the spices.
- Pour in 500ml (18 oz) of the stock, cover with a lid and bring to the boil. Allow to boil for 2 minutes, then reduce the heat and simmer very gently for 12-15 minutes, adding more stock if needed, or until all of the liquid has been absorbed and the rice is just cooked but still with a slight bite. Remove from the heat and set aside with the lid on while you finish making the kedgeree.
MARY’S CLASSIC TIPS
Soft-boiled eggs are delicious, if tricky to peel! The secret is to use week-old eggs rather than ultra-fresh ones. Plunging into cold water after boiling is also important – it stops the egg from overcooking, prevents a black ring from forming around the yolk and helps loosen the shell.
To peel a boiled egg, tap gently round the shell and roll it gently in your hands to help to loosen the white from the membrane. Peel with your fingers or use a spoon to help ease the shell off. Keeping an egg in water while peeling can also help.
SAVE 20 PER CENT ON MARY’S NEW BOOK
Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640 p&p is free on orders over £15.
Preheat the oven to 180°C/350°F/ Gas Mark 4. Warm some plates and a serving dish. Hard-boil the eggs in simmering water. They should take about 10 minutes from boiling. Meanwhile, fill a measuring jug with rice to the 300ml level. Pour into a lidded saucepan and cover with 600ml of water and a little salt. Bring to the boil, then simmer with the lid on over a low heat for 15 minutes exactly.
Place the haddock into a baking dish and cover with the milk. Season with pepper and dot half the butter over the surface. Cover and bake for 20-25 minutes. Meanwhile, melt the remaining butter in a frying pan and gently fry the onion until soft, then add the mushrooms and continue to cook for another few minutes, stirring often.
Remove the haddock from the milk and flake it into the serving dish, removing the skin and any bones. Shell and chop the hard-boiled eggs and add them to the serving dish with the onions, mushrooms and cooked rice. Season with black pepper and give everything a thorough stir. Keep warm until ready to serve.
Serve sprinkled with paprika for a touch of colour, and garnish with watercress and lemon wedges if you like.
Smoked haddock kedgeree recipe - Recipes
If you like spicy food, you are going to love this smoked haddock curry recipe. This affordable all-in-one bowl of food makes for a fantastic dish that few others can compare to. The fish adds a full-bodied flavour and pairs perfectly with Rhodes Garden Peas. Though it’s fantastic as dinner, you can use it to give brunch a whole new meaning as well. Some people even take advantage of the winning recipe to make something special from the previous night’s leftover fish. If you’re cooking for two, feel free to adjust the recipe accordingly.
1 can (410 g) of Rhodes Garden Peas in brine, drained
4 eggs hard-boiled, peeled and quartered
Salt and coarsely ground black pepper
300 g smoked haddock fillet, skin on
Handful flat-leafed parsley, chopped
Handful coriander leaves, chopped
1 large onion, finely chopped
1 tsp. ground coriander
1 tsp. ground turmeric
300 g long grain rice
2 tbsp. sunflower oil
2 tsp. curry powder
500 ml water
2 bay leaves
250 ml milk
45 ml butter
- Heat the oil in a large saucepan with a fitted lid.
- Add the onion and fry for 5 minutes until softened but not browned.
- Add the spices, season to taste with salt and pepper, and fry for 2 minutes.
- Add the rice and stir well.
- Add the water and bring to the boil.
- Reduce the heat, cover the saucepan with the lid and simmer for 10 minutes.
- Remove the saucepan from the heat and leave to stand, covered, for another 15 minutes. The rice will be perfectly cooked if you do not lift the lid before the end of the standing time.
- Stir in the peas and set aside.
- Place the haddock and bay leaves in a shallow saucepan and pour the milk over the fish.
- Poach the haddock for 10 minutes or until the flesh flakes.
- Remove the haddock from the milk and peel off the skin.
- Using two forks, flake the flesh into pieces.
- Gently stir the haddock, butter, parsley, coriander and rice together in the pan until warmed through.
- Transfer to a serving dish, top with the eggs and serve.