Kedgeree is one of the most popular Indian food recipes around!
I’m often asked what sort of Indian food recipes I recommend for breakfast. This kedgeree recipe is great for breakfast, lunch or dinner. Similar kedgeree recipes were popular during the days of the British Raj. In fact, there is still an ongoing debate as to where the recipe originated: Indian or Scotland?
I don’t really care. This kedgeree recipe is fantastic. As I usually serve this for breakfast, I like to use leftover rice from the night before. It’s easier and faster. I’m not a morning person.
A version of this kedgeree recipe will be in my upcoming Seafood Indian Food Recipes Ebook!
I recommend following my perfect white rice recipe and ordering your smoked haddock from Delish Fish. The filleted smoked haddock they supply is smoked in their own kilns and is superior to any other product I have found. Whatever you do, DON’T use that smoke flavoured and yellow dyed haddock found in most supermarkets!
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- 300g skinless smoked haddock fillet (not the dyed smoke flavoured stuff!)
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 teaspoon black mustard seeds
- 3 tsp extra virgin olive oil
- 3 cups (750ml) cooked basmati rice
- 1 onion, finely chopped
- 1 tabelspoon garlic and ginger paste
- 1 fresh green chili, finely chopped
- 1 teaspoon garam masala
- 1 tablespoon cumin
- 4 tomatoes - diced
- 3 tablespoons finely chopped coriander
- 2 - 4 soft boiled eggs (boiled 8 minutes)
- salt and pepper
- Heat the olive oil in a large pan over medium heat.
- When hot, throw in the mustard seeds and the bay leaf.
- When the mustard seeds begin to pop, add the chopped onion.
- Fry the onion for about five minutes until translucent and soft.
- Add the garlic and ginger paste and the finely chopped chili.
- Fry for a further minute and then add the rice and stir to combine until the rice is nicely coated with the oil.
- Add the garam masala and cumin followed by the tomatoes and smoked haddock.
- The haddock will cook through quite quickly. When the fish is nice and flaky, your kedgeree is ready.
- Season with salt and pepper, garnish with the chopped coriander and top with the soft boiled eggs.
Tip: For the soft boiled eggs, boil them for eight minutes. Then, run them under cold water to stop them cooking and getting harder. For best results do this just before serving so the eggs are still nice and hot.