Though Kedgeree is considered a traditional British food, Kedgeree actually originated in India. Looking at a Kedgeree recipe it is easy to see the Indian influence with curry and rice and with the eggs and smoked fish, the British.
Kedgeree began its life as khichari, a dish of rice and lentils in India but slowly transformed into the current dish during the time of the British Raj.
Kedgeree is considered a breakfast dish but I enjoy it as a light lunch and have even been known to eat it for dinner.
Kedgeree began its life as khichari, a dish of rice and lentils in India but slowly transformed into the current dish during the time of the British Raj.
Kedgeree is considered a breakfast dish but I enjoy it as a light lunch and have even been known to eat it for dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 4 large eggs
- 6 oz/175g rice, Basmati works well
- 2 oz/55g butter
- 2 large onions, peeled and finely sliced
- 1lb/450g smoked haddock
- 7 fl oz/200 ml milk
- 4 tsp curry powder
- 6 Cardamom pods
- 2 bay leaves
- Juice ½ lemon
- ½oz/15g flat leaf parsely, finely chopped
- Salt and pepper
- 8 Lemon wedges for garnish (optional)
Preparation:
Serves 4
- Bring a small saucepan of water to the boil, add the eggs and turn down to a gentle simmer for 3 minutes. Remove the eggs from the heat, cover with a tight fitting lid and leave for 10 minutes. After 10 minutes remove the eggs from the water, peel, and keep to one side.
- In another large saucepan put the rice with ½ pint of cold water and a pinch of salt. Bring to the boil, turn the heat down to a simmer, cover with a lid and cook for 5 minutes. Remove the pan from the heat and keep the lid on for a further 10 minutes.
- Meanwhile, melt the butter in a large roomy pan or casserole, add the onion, cover with a lid and cook gently until the onions are soft, approx 10 minutes.
- While the onions are cooking, place the fish in another large saucepan, cover with the milk, if the milk doesn't cover the fish add a little boiling water. Bring to the boil, turn the heat down and cook the fish, uncovered for 6 minutes or until the thickest part of the fish turns opaque. Take the fish from the milk and remove any skin and bones.
- To the onions add the curry powder, cardamom, and bay leaves. Cook for 2 minutes then add add the rice. Stir well. You should now have a lovely golden color throughout.
- Flake the fish in to large chunks, add to the rice and onions. Quarter the cooked eggs, add to the rice and stir gently, reserving 4 for decoration. Add the lemon juice, season with a little salt and pepper and stir again. Sprinkle with the chopped parsley and serve immediately garnished with the eggs and lemon wedges if using.
