How To Make Kedgeree
Kedgeree is an Anglo-Indian dish that fuses the flavours of the east with the old-world base of Victorian food. Delicately spiced rice, fish and eggs make for a flavoursome and hearty meal, no matter the season or reason.
2 minute read
When kedgeree was first introduced in Victorian times, it was usually served up as a breakfast dish. However, as time progressed, the dish was served anytime of the day and for any occasion. It is an all-time favourite and a dish that does not cost a lot to make.
Here is a quick and easy recipe to start things off.
Ingredients
- 20ml curry powder
- 100g tinned sweetcorn
- 2 threads of saffron
- 300g smoked haddock, skinned
- Salt
- 3 spring onions. thinly sliced
- 1 lemon cut into quarters
- 50ml butter
- 150g basmati rice, cooked and drained
- 250ml chicken stock
- 1 bay leaf
- 3 eggs, lightly beaten
- 40ml coriander, freshly chopped
Method
- Preheat the oven to 180°C
- In a pan, melt 30ml of butter and add the curry powder. Cook the butter and curry mixture for about 1 minute over a medium heat. Add the sweetcorn and rice and coat well with the butter and curry powder mixture
- Combine the saffron and chicken stock and add the liquid to the rice mixture. Bring to a gentle simmer and add the bay leaf. Lay the haddock in the mixture and cover it with the rice. Transfer the contents to an ovenproof dish and bake for 20 minutes in the oven
- Meanwhile, bring some water to the boil and hard boil the eggs for 8 minutes. Drain and leave to cool
- Remove the rice and haddock dish from the oven and let it rest for 10 minutes. Be sure to keep it covere. Peel and chop the eggs into quarters
- Carefully flake the haddock and separate the rice using a fork. Place the eggs, chopped coriander and spring onion on top, serve with a piece of lemon on the side
