Kedgeree

Latest comments and suggestions

• alison

  07 May 2009

  alison commented on this recipe

  Try basmati rice instead of easy cook - it really adds to the flavour of the dish.. for best results cook one measure of rice to one measure of water, put the lid on and cook on a low heat for ten minutes and then switch of the heat (leaving the lid on) and let it steam for a further 3-5 minutes. The trick with this method is not to stir the rice during the cooking process as it will become sticky. You will find you can fluff the rice up with a fork after it's cooked - there's no draining or rinsing involved, which means the rice keeps it's flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jules

  07 May 2009

  Jules commented on this recipe

  What a fantastic recipe! Loved the flavour of the fresh herbs. Cooking the rice as directed in the recipe really does work, no matter how improbable it seems. Will definitely do this again, very soon, even the fussy kids loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natalie

  26 July 2009

  Natalie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andy

  05 September 2009

  Andy commented on this recipe

  easy to make, great way to get kids eating fish, only change I'd make is to reduce the curry powder slightly, it overpowered the taste of the fish. other than that a great hit, will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle

  14 April 2010

  Michelle rated and commented on this recipe

  

  I followed the recipe and the rice was cooked which I was impressed with as I have issues cooking rice it always ends up too sloppy, I was tempted to peek but didn't. Nice dish would definitely cook it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wichita

  20 November 2010

  wichita commented on this recipe

  i poached some trout in double cream and added the cream to the rice in the end to make it a bit moist for my 14 month old. he completely brushed it off his plate. big thumbs up.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LeeGee

  10 March 2011

  LeeGee rated and commented on this recipe

  

  totally fab totally loved it and totally fool proof 10/10

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jackie

  30 January 2012

  Jackie rated and commented on this recipe

  

  Always been a lover of kedgeree. This recipe works well, though through personal preference next time I would omit the parsley and coriander. Tastes even better with a good splash or three of Worcester sauce

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babka the Brave

  22 April 2012

  Babka the Brave rated and commented on this recipe

  

  I seem to be the only one missing the point here but I found this quite overwhelming for brunch. It's spicy and fishy and a bit dry, I should have expected that though seeing what goes in it. I think it might be nicer with plain fish too, smoked just makes it that much more intense. I'm sorry it didn't work for me. Boyfriend liked it though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Denise

  29 April 2012

  Denise rated and commented on this recipe

  

  I love kedgeree, Inormally only use curry powder but the addition of the other spices and herbs made it really nice. I did spoon through a table spoon of double cream to make it not quite as dry. Lovely recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joons

  15 July 2012

  Joons commented on this recipe

  I followed the recipe slavishly even though I know adding equal measures of rice and water ends in a slurry - no idea why I did that. In my experience it's 1.5 : 1 and 2 of water to one of rice is not good! We did this recipe before with the 1.5 : 1 measure and with Nova Scotia smoked haddock and the smoked haddock here is really overdone so did it with unsmoked haddock this time - maybe a half & half would be good - rice was good. It's a good recipe and we'll keep using it as a base to tweak it. Hate throwing all that milk away from the poaching of the fish - any ideas anyone on how to use it?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amapola

  08 September 2012

  Amapola commented on this recipe

  Joon, you could make some white sauce to use with pasta or mame croquettes or seafood pie or crepes...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becs

  11 November 2012

  Becs commented on this recipe

  Stupidly out cumin in instead of turmeric!! Goodness knows how it will turn out, but I'm so hungry I don't care!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becs

  11 November 2012

  Becs commented on this recipe

  It was lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky

  08 January 2013

  Nicky rated and commented on this recipe

  

  Just made this for dinner... I usually can't get my son to eat anything like this and, because he hates onions, I omitted them... We all loved it! I only used 1tsp curry powder because I didn't want to overpower the fish flavour and used Basmati rice... Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• beetlegirl

  26 January 2013

  beetlegirl rated and commented on this recipe

  

  Made this tonight, slightly different to my normal recipe (and better) All loved it. I served it with a dollop of creme fraiche and mango chutney, wasn't sure this would work but it complimented it nicely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• showitzer

  05 April 2013

  showitzer rated and commented on this recipe

  

  Peas! what about the peas, how can you have kedgeree without them? I would also recommend you cook the fish in water, then you can strain it through a sieve afterwards and use it to cook/flavour the rice, I would say that it tastes just as good and saves a wee bit of money.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10421/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g undyed smoked haddock fillet, skin on
• 2 bay leaves
• 300ml milk
• 4 eggs
• handful chopped parsley
• handful chopped coriander

FOR THE RICE

• 2 tbsp vegetable oil
• 1 large onion , finely chopped
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp curry powder
• 300g easy-cook long grain rice , rinsed under running water

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 300g undyed smoked haddock fillet, skin on
• 2 bay leaves
• 300ml milk
• 4 eggs
• handful chopped parsley
• handful chopped coriander

FOR THE RICE

• 2 tbsp vegetable oil
• 1 large onion , finely chopped
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp curry powder
• 300g easy-cook long grain rice , rinsed under running water

PER SERVING

506 kcalories, protein 28g, carbohydrate 71g, fat 14 g, saturated fat 3g, fibre 2g, sugar 3g, salt 1.71 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.