Kedgeree
Spice rice with smoked fish
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
A wonderful brunch dish that is healthy and delicious
Hari says
This is a traditional British breakfast from colonial India and it's a lovely little dish, with a nice balance of spicy and smoky flavours. It actually comes from the more Indian dish known as Kitcheree which is a mixed rice and lentil dish. The additon of the fish was a British introduction and this lovely wholesome dish makes a tasty lunch or supper too – so get stuck in!
- Ingredients
- Method
- 2 large free-range eggs
- 700g smoked haddock fillets, boned
- 2 fresh bay leaves
- 170g basmati rice
- salt to taste
- ½ tbsp ghee
- 3cm piece fresh ginger, grated
- 1 bunch of spring onions, finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 tsp cumin seeds, crushed
- ½ tsp turmeric
- 2 tsp mustard seeds
- 2 tomatoes, finely chopped
- juice of 2 lemons
- 2 good handfuls fresh coriander, chopped
- 1 fresh red chilli, finely chopped
Method
- Boil the eggs for 10 minutes, then hold under cold running water.
- Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from the pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in water for about 10 minutes and drain. Fork through and leave to cool leave in the fridge until needed.
- Melt the ghee in a pan over a low heat and add the mustard and cumin seeds.
- Stir in the ginger, onion and garlic. Soften for about 5 minutes, and add the turmeric, salt and chilli. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Stir in the cooked rice and heat through then add the fish. Once piping hot remove from the heat and add the fresh coriander.
- Slice the eggs into quarters and place on top of the rice to serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 113 |
| Fat (g) | 2.1 |
| of which saturates (g) | 0.7 |
| Carbohydrates (g) | 11 |
| of which sugars (g) | 0.7 |
| Fibre (g) | 0.2 |
| Protein (g) | 13 |
| Salt (mg) | 1.1 |
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“ Thank you for printing this recipe for my delicious Kedgeree ”
Comments
Comments (4)
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Hari Ghotra
Hi Judy Wow lovely to hear about the new journey you have embarked upon to make authentic Indian dishes and I am so pleased to know that you will be using my website to help you along the way. Do keep me informed on what you think of the dishes and I hope you enjoy cooking them too. Thanks Hari
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Nina Anderton
Hello Hari. Another delicious dish of yours. It was so easy to make and utterly delicious. The fresh ginger lifts the whole dish.
I didn't have all the ingedients so substituted the haddock with smoked salmon and topped it with a soft poached egg. It turned out as a luxery weekend breakfast.
Brilliant as ever - thank you.-
Hari Ghotra
Hi Nina Thank you so much for taking the time to comment as well as trying this dish. It's great to hear that you enjoyed this dish and I'm really pleased that you added your own personal twist too. Sounds like your household was spoilt this weekend - well done you. Thanks Hari
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Judy
I grew up eating the British Kedgeree. This was one of my Mom's best dishes. she was not much of a cook and she made it with a generic curry powder, canned tuna and evaporated milk! Now I have begun a journey to find a more "authentic" version. I don't have access to smoked fish, but I use white fish. I am going to try your version tonight with Alaskan Cod. I am a fan of traditional Indian food, whether British version or Indian. I have even begun to make my own "curry" blends. Thank you for this recipe. Your site will be oft visited this spring as I explore.
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