Ultimate kedgeree

Ultimate kedgeree

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4 (for a main course, or 8 as part of a buffet)

There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot

Nutrition and extra info

Nutrition info

Nutrition

kcalories
714
protein
41g
carbs
67g
fat
33g
saturates
11g
fibre
1g
sugar
0g
salt
4.42g

Ingredients

For the crisp onions

  • 2 tbsp vegetable or sunflower oil
  • 2 medium onions, halved and very thinly sliced

For the kedgeree

  • 350g undyed smoked haddock
  • 175g lightly smoked salmon fillet
  • 1 dried red chilli (Angela used Kashmiri)
  • ½ pint full-fat milk
  • 3 tbsp vegetable or sunflower oil
  • 1 medium onion, chopped
  • about 14 fresh or freeze-dried curry leaves
  • 4 cardamom pods, split
  • 1 cinnamon stick, broken into pieces
  • 280g basmati rice
  • ½ tsp turmeric
  • 50g butter
  • 2 eggs
  • handful of coriander leaves and some lime wedges, to serve

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Method

  1. For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
  2. Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
  3. When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
  4. To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.

Recipe from Good Food magazine, January 2006

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Comments

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katie87's picture
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We halved the ingredients and had it for brunch between two. STUFFED!!
Really delicious recipe. Will definitely do again. It did seem to take forever, but definitely worth it.

lornadupre's picture
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Gorgeous! Used smoked haddock and cod loin as I found both heavily discounted on the supermarket 'reduced' shelves. Brilliant result - absolutely delicious.

glengracie's picture

Love Love this dish!!
I use king prawns & smoked haddock + everything else in the recipe & it is well worth the effort The results are delicious Everybody so far has asked for the recipe

suzymhall's picture

Really tasty. I halved the quantities for 2 people. I omitted the fried onions, used semi skimmed milk, and used a small amount of flora rather than butter to make it a bit healthier (and didn't use 3tbsp oil to fry off the onions!). Really really tasty and will definitely be making this again. Since I was only making it for 2 I just used the smoked salmon fillet without any white fish.

Will experiment with flavourings next time I make it but it really was very tasty (if mild) just as per recipe spicing.

likecookinghateshopp's picture

I love kedgeree and this is now my favourite. I only had a little bit of leftover smoked salmon, and forgot to add the butter at the end but it was still yum. I too thought the onion faff was worth it! I soaked the rice in cold water for 30 mins beforehand, I think it does make a difference.

angelahorner's picture

I love this and so do my two boys aged 11 and 13. The crispy onions are worth it, trust me!

wspoonr's picture
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Superb! Suggested modifications - bay leaves in poaching milk. Also gently fry some crushed garlic (I used 3 cloves), a thumb of grated ginger and a tbsp mild curry powder (kedgeree with no curry powder; perish the thought) in the butter for a min or so before adding to the rice/fish at the end.

macleanc1's picture

I was disappointed though my husband loved it. Too many bits of cinnamon, curry leaf etc to pick out. Also found it difficult to get the rice soft enough. Think I'll try another kedgeree recipe.

dora12's picture
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Lovely recipe - always a winner in our house!!! I increase/decrease the amount of spices to vary the heat.
I make this without the onions on top for less faff.

richkw's picture
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One of the kedgerees recipes I've tasted. Super recipe.

mnbvcxz's picture
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How much tumeric? I put in a pint of milk and a teaspoon of tumeric in the end. But all in all there were too many bits for a fairly average result. It was edible but not spectacular, and a bit on the pricy side once you have found two types of fish. As I said it was OK but I would not bother to make it again.

mnbvcxz's picture
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How much milk? To cover or is there meant to be a quantity. Less than a pint presumably if you make it up to a pint with water later but how much less? Thanks

JaneyKing's picture
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This really is as easy and tasty as it looks. I added a handful of peas to ours, and used prawns as I didn't have salmon - worked really well - and there were no left-overs!

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