Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
Home
About
Articles
Donate
Video Index

press 'enter' to search
EXPLORE KEEF COOKS

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. 

 Kedgeree Recipe

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.


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

 
Related recipes from Keef Cooks

Scotch Egg

Risotto

Chicken Biryani
You might also like these recipes:

Toad in the Hole with Onion Gravy

Meat and Potato Pie

Scotch Egg

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.


UNITS:
Metric
US Customary/Imperial

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