Kedgeree recipe which is super easy and quick to make. A healthy kedgeree makes for a great breakfast, lunch or dinner. This recipe is for a smoked haddock kedgeree, but you could experiment and make the recipe by using other fish. I have often made a kedgeree recipe with cooked mackerel or even cooked kippers. Below the recipe are some answers to most asked questions, as well as nutritional facts. The recipe feeds four as a snack, or three hungry people.
Print
Kedgeree Recipe
- Total Time: 23 Minutes
- Yield: 3 1x
Description
Kedgeree recipe which is super easy and quick to make. A healthy kedgeree makes for a great breakfast, lunch or dinner. This recipe is for a smoked haddock kedgeree, but you could experiment and make the recipe by using other fish. I have often made a kedgeree recipe with mackerel or even cooked kippers. Below the recipe are some answers to most asked questions, as well as nutritional facts. The recipe feeds four as a snack, or three hungry people.
Ingredients
- 200g Smoked Haddock, boneless and skinless (Or you could use pre cooked Mackerel or Kippers)
- Semi Skimmed Milk for Poaching
- 2 Bay Leaves
- 10 Black Peppercorns
- 2 Tbsp Olive Oil
- 1 Onion finely chopped
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tsp medium curry powder
- 200g Basmati Rice (Rinsed)
- 400ml Boiling Water
- 1 tsp Salt
- 25g fresh coriander roughly chopped
- 25g fresh parsley roughly chopped
- 3–4 Medium Free Range Eggs
Instructions
If using pre cooked mackerel, kippers or other smoked fish you can omit the next part. Place the smoked haddock into a frying pan, and add in enough milk, so that it just covers the fish. Add in the bay leaves and peppercorns. Bring up to heat and cook for ten minutes.
Whilst the fish is poaching, get a large pan (which has a lid) and add in the olive oil and onion. Gently cook for around 5 minutes until translucent. Add in the ground spices of coriander, turmeric and curry powder. Cook for two minutes on a gentle heat, making sure you stir it. Then add in the rice and the water, stir well, then bring it to the boil and then simmer with the lid on for 10 minutes. Make sure you keep the lid on, and keep it at a steady simmer. Once ten minutes is up, keep the lid on for five minutes longer. You should keep the lid on, whilst you prepare the fish and boiled eggs. This helps the rice continue to cook with the steam So keep the lid on!
Place the eggs into a pan with water covering them. Bring the water to a boil and continue cooking for around 5-6 minutes.
Once your fish has cooked, discard the milk, bay leaves and peppercorns and drain the fish on some kitchen paper. Then take the fish and pull into large chunky flakes.
Once the eggs have had 5-6 minutes to cook, remove from the pan, rinse under cool water and then peel off the shell. Then cut each egg into half.
After the rice has had its five minutes extra in the pan, remove the lid and then stir in the coriander and parsley, followed by gently incorporating the smoked haddock or other fish of your choice. Add the boiled egg on top and then serve. You can eat this warm or cold. Taste test for salt. I always do this at the end as different smoked fish, impart different levels of salt.
Notes
You can swap the fish for cooked mackerel or smoked kippers which is nice too.
- Prep Time: 3 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: Indian
Nutrition
- Serving Size: 1/4
- Calories: 521
- Sugar: 7g
- Sodium: 2271.9mg
- Fat: 20.5g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 47.4g
- Fiber: 5.5g
- Protein: 38.1g
- Cholesterol: 247.5mg
Where is kedgeree from?
Kedgeree is said to have originated from India since way back in the 1300’s. In India it is called Khichri and is made with lentils. There are other variations, but our variation in the UK probably heralded from the Scottish version. A recipe for Kedgeree was found to date back from 1790, where the Scottish enjoyed it as a breakfast dish.
Can you freeze kedgeree?
Yes you can freeze kedgeree, but there are some general rules on how to do this safely. You should cool the rice down and freeze as soon as possible in an air tight container. Once it has been frozen and you defrost, then it must be eaten or discarded that day. You must NOT refreeze again. When cooking the kedgeree it must be piping hot throughout and eaten straight away.
What do you eat kedgeree with?
You eat kedgeree as it is, or in India they eat it with a spiced yoghurt. Personally, I find it filling enough but some like to have bombay potatoes with it as a side dish.
Is kedgeree served hot or cold?
Kedgeree can be eaten both hot and cold.
Well thanks for that Jack … however my Glaswegian husband knows that I can handle heat more than he can! Anyway have a great day. 😉
I made a kedgeree the other day but, despite following the instructions I found the smoked haddock to be overcooked. Can you tell me how long I should poach the fish for?
I look forward to reading. other recipes from you. Best wishes, Sally
I am going to do a video recipe for this very shortly Sally, so hopefully this will be easier to show you what to look for. There is different thicknesses of fish … I’m from Grimsby and we get lovely thick fillets … but in some supermarkets I’ve noticed they are a lot thinner. So hopefully a video real soon will help x