Ultimate kedgeree

Ultimate kedgeree

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(14 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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:

  • kcal714
  • fat33g
  • saturates11g
  • carbs67g
  • sugars0g
  • fibre1g
  • protein41g
  • salt4.42g
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Ingredients

    For the crisp onions

    • 2 tbsp vegetable or sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 2 medium onions, halved and very thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    For the kedgeree

    • 350g undyed smoked haddock
    • 175g lightly smoked salmon fillet
    • 1 dried red chilli (Angela used Kashmiri)
    • ½ pint full-fat milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 3 tbsp vegetable or sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 1 medium onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • about 14 fresh or freeze-dried curry leaves
    • 4 cardamom pods, split
    • 1 cinnamon stick, broken into pieces
    • 280g basmati rice
    • ½ tsp turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • handful of coriander leaves and some lime wedges, to serve

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    dora12
    28th Dec, 2010
    5.05
    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
    8th Jun, 2009
    5.05
    One of the kedgerees recipes I've tasted. Super recipe.
    mnbvcxz
    17th Mar, 2008
    2.05
    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
    15th Mar, 2008
    2.05
    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
    2nd Jan, 2008
    4.05
    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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