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Kedgeree

Ready in 30 mins

Recipe by Graham 

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.

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'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.