Kedgeree

Kedgeree

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(10 ratings)

By

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Cooking time

Prep: 10 mins Cook: 35 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 4

A hearty brunchtime meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
506
protein
28g
carbs
71g
fat
14g
saturates
3g
fibre
2g
sugar
3g
salt
1.71g

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

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Method

  1. For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
  2. Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
  3. Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Recipe from Good Food magazine, May 2009

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Comments

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salr's picture

Love Kedgeree, but this recipe need's tweeking.
I didn't use milk to cook the fish because it's a waste, i just used water and seasoned the fish with salt and pepper.
Also adding a bit of water when you've added the spices, is ideal so it can coat all the rice.

rootopia's picture
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To be honest a little dry for my taste. Maybe next time I'll save the milk (seems like an awful waste!) and make a white or cheese sauce.

showitzer's picture
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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.

dorothybeetle's picture
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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.

jollygiantswife's picture
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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!

becsdawson's picture

It was lovely!

becsdawson's picture

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

amapola's picture

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

joons47's picture

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?

deniseappleyard's picture
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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.

babsfazekas's picture
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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!

j-linaker's picture
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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

leegee's picture
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totally fab totally loved it and totally fool proof 10/10

wik016's picture

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.

michelledene's picture
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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.

andylangfor's picture

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.

good-food-girl's picture

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!

fraualison's picture

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.

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