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30 mins
Kedgeree Recipe

Kedgeree

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Kedgeree is the celebrated combination of fish, rice and egg that actually works for me at any time of day! It is widely believed that the dish was brought to Britain by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. The best of British meets Indian spice, this old colonial breakfast dish is great any time of day.

There are a million versions of kedgeree, but I reckon this is the simplest and the easiest of the lot.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Kedgeree

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
12 oz
smoked haddock fillets
3 fl oz
milk
2 oz
butter
4½ oz
long grain rice
1 tablespoon
freshly chopped parsley
 
salt and pepper
4
eggs

 

How to Cook Kedgeree

  1. Place the haddock in frying pan with the milk and half the butter, bring almost to the boil then turn down the heat and poach for 10 minutes (with the milk just under simmering point). Meanwhile, cook the rice in plenty of boiling salted water for about 15 minutes until it is tender, then rinse in boiling water and drain. Boil the eggs for 7-8 minutes to hard boil them.
  2. Remove the skin and any bones from the haddock and flake it gently into pieces. Shell the eggs and chop them in small pieces. Melt the remaining butter in a large pan and stir in the fish, rice and chopped eggs. Heat gently for 5 minutes stirring regularly. Check for seasoning then transfer to a warmed serving dish and garnish with chopped parsley.


Graham GRAHAM'S HOT TIP:
The original recipe for Kedgeree was flavoured with curry which you can add if you want to remain faithful to the original recipe. Just add a tablespoon of curry powder to the water when you cook the rice.
 
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Reviews of Kedgeree

Rating 4 out of 5 - Many cooks will make this recipe again March 05 2015
This is a truly stunning dish that is now in the regular rotation since it's become a family favorite! I indulge in extra spices - a couple of teaspoons of curry powder and lots of lime zest in the poaching water. I also add some frozen peas at the end which my kids like. The flavors blend really nicely.
(8 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again November 22 2014
This really is as easy and tasty as it looks. I added a handful of peas to ours (and chucked in a few left over prawns). Itworked really well - and there were no left-overs!
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again July 30 2014
I love kedgeree and this is now my favourite. I only had some leftover smoked salmon but it was still yum. I soaked the rice in cold water for 30 mins beforehand to get rid of the starch. I think it does make a difference.
(1 review)

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