Classic Kedgeree

    Classic Kedgeree

    Recipe Picture:Classic Kedgeree
    2

    Classic Kedgeree

    (20)
    40min


    1 person made this

    The British Kedgeree breakfast is based off the Indian dish Khichri. It uses smoked white fish, rice and eggs. Lovely!

    Ingredients
    Serves: 2 

    • 400g basmati rice
    • 2 eggs
    • 120g smoked white fish (traditionally smoked haddock-but smoked cod is fine)
    • 1 bay leaf
    • 2 -4 tablespoons of milk, or as needed
    • 1 tablespoon butter
    • 1 teaspoon curry powder, or to taste
    • 4 spring onions, sliced
    • 60g frozen peas
    • salt and pepper, to taste
    • natural yoghurt to serve

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Prepare rice according to package directions. Drain and set aside to cool.
    2. Hard boil the eggs. When done remove from hot water, cool, peel and chop. Set aside.
    3. Place the fish in a small saucepan 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.
    4. Remove fish from the saucepan, flake with a fork and set aside. Discard milk and bay leaf.
    5. Melt butter in a saucepan over medium-high heat. Stir in curry powder then add the peas and spring onions. Fry for a couple of minutes, then add the cooked rice, eggs and fish.
    6. Stir gently and season with salt and pepper. Heat through, and serve with yoghurt.
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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (23)

    by
    0

    This sounds simple compared to the other recipes so Im going to try it,but I like tomato, so Im going to add it.[somehow!] Thanks.  -  24 Aug 2011

    by
    20

    this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow.  -  12 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    18

    Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together.  -  08 May 2005  (Review from Allrecipes USA and Canada)

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