This Kedgeree recipe is an Anglo-Indian classic that is great any time of day!
Today I decided to go back and recook one of my favourite rice dishes. This kedgeree recipe needed a facelift and I did just that.
Kedgeree is a classic British dish that originated in India during the colonial era. It is a flavourful and hearty dish typically made with a combination of rice, flaked fish (often smoked haddock), hard-boiled eggs, and various spices and seasonings. You can serve this kedgeree recipe for breakfast, brunch, lunch or dinner.
What is kedgeree?
You might think that this delicious dish resembles a biryani and you’d be right. Traditionally served for breakfast or brunch, this fusion dish includes ingredients such as smoked fish and boiled eggs which are popular British breakfast ingredients.
These ingredients together with ghee, basmati rice, peas and mild spices make it a much loved dish in the UK as well as India.
Can you work ahead when making this kedgeree recipe?
Yes. Kedgeree is a dish that can be made in one go or you could plan ahead and prepare all the ingredients beforehand.
You could, for example, simmer the smoked haddock and break it apart. You could also cook the rice a day or so ahead of time and then just heat it up with the the other ingredients.
If using cooked rice, be sure to add it to the pan cooled and then heat it up in the hot oil and other aromatic ingredients.
What are the key ingredients in a good kedgeree recipe?
- Rice: Kedgeree begins with cooked rice, which serves as the base of the dish. You can cook the rice with butter or ghee to add richness.
- Fish: The primary protein in kedgeree is usually flaked smoked haddock, although you can use other types of fish such as salmon or cod. The smoked fish provides a distinctive smoky flavour to the dish.
- Hard-Boiled Eggs: Hard-boiled eggs are a common ingredient in kedgeree.
- Spices: You should season your kedgeree with spices such as curry powder, turmeric, and sometimes Kashmiri chilli pepper. The spices give the dish its characteristic flavour and a mild, aromatic spiciness.
- Herbs and Aromatics: You can add chopped herbs like parsley or coriander, and aromatics like onionsand garlic.
- Lemon Juice: Lemon is always good with a fish dish so you might like to add a little lemon juice at the end of cooking.
How do you get the rice to cook perfectly?
In this kedgeree recipe, you will be using my special steamed rice method. It has never let me down. Your kedgeree will be perfect!
How long will kedgeree keep in the fridge?
If you are using really fresh ingredients to start with, you should be able to store your kedgeree in the fridge for up to three days.
Can you freeze leftover kedgeree?
Yes. Of course don’t freeze the eggs but everything else will be fine. I have personally frozen leftovers from this kedgeree recipe numerous times with excellent results.
How do you reheat the kedgeree?
You can either defrost it completely and heat it back up in a pan or cook it, covered in your microwave for about 5 minutes from frozen.
Step by step photographs
Would you like to try more seafood recipes? Try some of these!
Tandoori whole fish – This one is so good on a barbecue but can also be cooked in your oven.
Meen Molee – This is one of my favourite fish curries!
Indian Fish Fry: Who doesn’t love a good fried fish recipe?
- 4 - 6 eggs
- 1 liter (4 cups) unsalted chicken stock
- 500g (1 1/4 lbs) smoked haddock
- 400g (2 cups) basmati rice, rinsed in several changed of water and soaked for 30 minutes
- 2 tbsp butter or ghee
- 2 tbsp rapeseed (canola) oil or ghee
- 1/2 tsp black mustard seeds
- 4 garlic cloves, finely chopped
- 20 fresh or frozen curry leaves
- 2 medium onions, finely chopped
- 3 green finger chillies, finely chopped (optional for more heat)
- 2 tsp garam masala or curry powder
- 2 tsp Kashmiri chilli powder (optional for more heat)
- 1/2 tsp ground turmeric
- 225g (1 cup) frozen peas, thawed a little
- Salt and pepper to taste
- 4 tbsp coriander (cilantro), finely chopped
- 1 - 2 lemons, quartered
- Bring a small pot of water to the boil and add the eggs. For soft-boiled eggs, cook them for about 6 minutes. For a harder yolk, cook for 8 minutes. Once cooked to your liking, place in cold water to stop them cooking further and then remove from the water to keep warm.
- Now heat the chicken stock on a pot and bring to a simmer. Add the smoked haddock and poach for about 8 minutes or until the fish is cooked through and flakes easily. Retain the stock for later and transfer the cooked fish to a plate and flake all the fish from the skin. Set aside.
- Heat 2 tbsp rapeseed (canola) oil or ghee in a large pan and when bubbles begin to form, stir in the mustard seeds. When they begin to crackle, stir in the cardamom pods and curry leaves. Allow these ingredients to flavour the oil for about 30 seconds and then stir in the chopped onion.
- Fry for about 5 minutes or until the onion is translucent and soft. Then stir in the chopped garlic and fry for a further minute or so. Stir in the garam masala or curry powder, the ground turmeric, chillies, if using and chilli powder, if using. Stir well to combine and then add the soaked rice.
- Fry the rice for about a minute, ensureing that it is well coated with the onion and spice mixture. Then add 750ml (3 cups) of the retained stock from when you cooked the fish.
- Covet the pan tightly and bring the stock to the boil. When boiling, turn off the heat and allow to sit, undisturbed for 40 minutes. Do not raise the lid! After 40 minutes, the rice should be perfectly cooked.
- Remove the lid and add the flaked fish and peas. Carefully, stir everything into the hot rice to heat the peas and fish through. You do not want to stir the cooked rice too vigorously or it will split and become mushy. I recommend using a fork or chopstick to do this job.
- once everything is heated through, season with salt and pepper to taste. If the rice is not cooked to your liking, you could add a little more stock and simmer it a little longer but that is rarely necessary.
- Divide between 4 to 6 plates. Break open the eggs and cut them in half. Place the eggs on top and garnish with chopped coriander. Serve with the lemon wedges.
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Amount Per Serving: Calories: 300Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 230mgSodium: 309mgCarbohydrates: 24gFiber: 4gSugar: 6gProtein: 16g