Breakfast
Kedgeree
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Smoked haddock
- 300 g (1 1/2 cups) Basmati rice
- 4 Eggs
- 50 g (3 1/2 tbsp) Butter
- 1 medium Onion, finely chopped
- 2 tsp Mild curry powder
- 400 ml (1 2/3 cups) Milk
- 2 tbsp Fresh parsley, chopped
- 1 Lemon, cut into wedges
Method
- Place the smoked haddock in a wide pan, cover with the milk, and gently poach for 8 to 10 minutes until it flakes easily.
- Remove the fish, reserving the poaching milk, and flake it into large pieces, discarding skin and any bones.
- Boil the eggs for 8 minutes, then cool, peel and quarter them.
- Rinse the rice, then cook it in salted water according to packet instructions until tender; drain well.
- Melt the butter in a large frying pan, add the onion, and cook for 4 to 5 minutes until softened.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Add the cooked rice and a few tablespoons of the reserved poaching milk, stirring to combine and heat through.
- Gently fold in the flaked fish, being careful not to break it up too much.
- Top with the quartered eggs and chopped parsley, and serve with lemon wedges.
Introduction: Kedgeree, a spiced dish of flaked smoked fish, rice, boiled eggs and curry-spiced butter, emerged in the 19th century as British colonial officials returning from India adapted the South Asian dish khichri into an English country-house breakfast favourite, still enjoyed as a comforting brunch dish.
Cultural Background: Kedgeree, a spiced dish of flaked smoked fish, rice, boiled eggs and curry-spiced butter, emerged in the 19th century as British colonial officials returning from India adapted the South Asian dish khichri into an English country-house breakfast favourite, still enjoyed as a comforting brunch dish.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of milk or water, stirring occasionally, until piping hot throughout.
Tips: Poach the fish gently rather than boiling it, to keep it moist and easy to flake. Fold the fish in at the very end so the pieces stay intact rather than turning mushy.
Variations: Some versions add a handful of peas for colour and freshness. A pinch of cayenne pepper can be added for extra warmth. Smoked salmon can replace haddock for a different but related flavour. For a vegetarian version, replace the smoked haddock with smoked tofu or marinated smoked paneer, keeping the spiced rice, egg and parsley elements the same.
Nutrition: Calories: 480 kcal | Protein: 28 g | Carbs: 48 g | Fat: 18 g
FAQs:
Q: Why is kedgeree eaten for breakfast?
A: It became popular with the British as a way of using leftover fish and rice from the previous night’s dinner, and it settled into the country-house breakfast repertoire in the 19th century.
Q: Can I use a different smoked fish?
A: Smoked haddock is traditional and gives the dish its characteristic pale golden colour and flavour, though smoked cod or smoked mackerel can be used as substitutes.
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