Kedgeree

Introduction & method

Kedgeree was invented when the British occupied India. It was very popular at the breakfast table, but is also suitable for lunch and dinner. The kedgeree recipe is a simple concoction of rice and fish with a smidgeon of curry powder, served with hard-boiled eggs on top. It is based on the Indian khichdi or khichri.

Prepare the fish for the kedgeree

Most recipes call for smoked haddock as the fish, but if you cannot get that, any fillet of white fish will do. If your fish has any bones in it, remove them. Do not remove the skin. Place the fish in a large frying pan and cover with the water. Crush the cardomom pods and add them. Bring the water to the boil, then turn down the heat and simmer until the fish is opaque and flaky (5-10 minutes). Remove the fish from the water and wrap in foil to keep it warm until later. Do not discard the water!

Cook the rice for the kedgeree

Peel and finely chop the onion and sauté in half of the butter until soft (about 5 minutes). Add the rice and stir it around until all the grains are coated in butter. Add the water that the fish was cooked in, the curry powder, the chives, half of the chopped parsley and a pinch of salt. Bring to the boil, then turn down the heat, cover the pan with a lid and simmer for 10-15 minutes.

Boil the eggs

While the rice is cooking, put the eggs into a small saucepan and cover them with water. Add a pinch of salt. Bring to the boil, then cover with a lid and let stand for 7 minutes.

Finish the kedgeree

When the rice is cooked, scrape the fish from its skin, break into flakes and add to the rice, along with the juice of half a lemon and the rest of the butter. Stir gently (so as not to break up the fish) and put the lid back on. Allow to stand for 10 minutes.

To serve the kedgeree

Peel the boiled eggs and cut them into quarters. Put a pile of kedgeree onto each plate, sprinkle with the remaining parsley, the quartered boiled eggs and a wedge of lemon.

Yum

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Kedgeree on YouTube.

Mac and Cheese

Print This Recipe

Torrijas - Spanish Bread Pudding

Related recipes from Keef Cooks

Scotch Egg

Chicken Biryani

Ingredients & Info

200 grams smoked haddock or white fish

100 grams unsalted butter

2 eggs

400 ml water

200 grams basmati rice

1 medium onion

2 tsp curry powder

2 cardomom pods

1 small bunch flat leaf parsley

1 lemon

1 tsp chives

PLUS

Salt to taste.

Makes 4 servings
Prep time: 10 minutes.
resting time: 10 minutes.
Cooking time: 20 minutes.
Total time: 40 minutes.

Cooking is thirsty work, buy me a beer

Help me keep on creating great videos and recipes for you!