Classic British Kedgeree: A Traditional Breakfast Dish with a Twist

Ingredients

  • 250g basmati rice
  • 500g smoked haddock fillet
  • 4 eggs
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon curry powder
  • 50g unsalted butter
  • 100ml double cream
  • 4 spring onions, finely chopped
  • 1 handful of fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 lemon, cut into wedges, for serving

Steps and instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Place the rice in a saucepan with 500ml of water. Bring to a boil, then reduce the heat to low, cover and simmer for 10 minutes until all the water is absorbed. Set aside.
  2. Place the smoked haddock in a large frying pan, skin-side down, and cover with enough water to just cover the fish. Bring to a simmer and poach the haddock for about 10 minutes, until it flakes easily. Remove the fish from the pan, discard the skin and any bones, and flake the fish. Set aside.
  3. While the haddock is poaching, place the eggs in a saucepan of boiling water and cook for 8 minutes. Drain and cool under cold water, then peel and quarter the eggs. Set aside.
  4. In the same frying pan used for the haddock, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until they start to soften.
  5. Add the curry powder to the pan and stir well, cooking for another minute.
  6. Add the cooked rice to the pan, mixing well to combine with the onions and curry. Cook for a few minutes until the rice is heated through.
  7. Stir in the double cream, then add the flaked haddock, chopped spring onions, and fresh parsley. Season with salt and black pepper to taste. Stir gently to combine without breaking up the haddock too much.
  8. Arrange the quartered eggs on top of the kedgeree, and serve hot with lemon wedges.

Tools for making

  • Saucepan - For cooking the basmati rice and boiling the eggs.
  • Frying pan - Used to poach the haddock and sauté the onions and garlic.
  • Spatula - To stir the rice and other ingredients in the frying pan.
  • Knife - For finely chopping the onion, mincing the garlic, and cutting the lemon into wedges.
  • Chopping board - To provide a surface for chopping the onion and parsley.
  • Measuring spoons - To accurately measure the curry powder and other seasonings.
  • Grater - Optional, for grating a little lemon zest to enhance the flavor.

Recipe variations

  • Replace smoked haddock with smoked salmon or cooked prawns for a different seafood variation.
  • Use brown rice or quinoa instead of basmati rice for a healthier option.
  • Add a teaspoon of turmeric powder for a vibrant yellow color and added flavor.
  • Include diced bell peppers or peas for added texture and color.
  • For a vegetarian version, substitute the fish with tofu or tempeh.
  • Add a handful of raisins or dried cranberries for a hint of sweetness.
  • Sprinkle toasted almonds or cashews on top for a crunchy element.
  • Replace double cream with coconut milk for a dairy-free alternative.
  • Experiment with different spices like cumin, coriander, or paprika to customize the flavor profile.
  • Garnish with fresh coriander or mint leaves for a refreshing twist.

Recipe overview

Kedgeree is a traditional British dish with origins in Indian cuisine, specifically the dish khichri. Known for its distinct combination of flaked fish, usually smoked haddock, boiled rice, and eggs, it is commonly enjoyed as a hearty breakfast or brunch dish, but it can also make for a delicious and satisfying dinner. In this recipe, we will guide you through the process of creating your own Kedgeree at home. You'll learn how to perfectly poach haddock, create fluffy basmati rice, and harmonize these elements with a blend of spices, cream, and fresh herbs. Topped off with boiled eggs and served with lemon wedges for a citrusy tang, this dish promises a world of flavor in every bite. Get ready to impress your guests or family with this classic, comforting delight!

Common questions

  1. Can I use a different type of rice?
    Yes, you can use a different type of rice such as long grain rice or jasmine rice, but keep in mind that the texture and cooking time may vary.
  2. Can I use fresh fish instead of smoked haddock?
    Yes, you can use fresh fish like cod or salmon, but it will alter the flavor profile of the dish. Smoked haddock adds a distinct smoky flavor to kedgeree.
  3. Can I substitute the double cream with a lighter alternative?
    Yes, you can use single cream or even coconut milk as a lighter alternative. However, it may slightly change the richness and creaminess of the dish.
  4. Can I make this recipe vegetarian or vegan?
    Yes, you can make this recipe vegetarian by omitting the fish and adding vegetables like peas, carrots, and bell peppers. To make it vegan, substitute butter with plant-based oil and use a dairy-free cream alternative.
  5. Can I make this recipe in advance?
    Yes, you can make the kedgeree in advance and store it in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving.
  6. Can I freeze leftovers?
    While it is possible to freeze leftovers, the texture of the rice and fish may change upon thawing and reheating. It is generally recommended to consume kedgeree fresh for the best taste and texture.

Serving dishes and utensils

  • Saucepan - for cooking the rice and poaching the haddock
  • Frying pan - for sautéing the onions and garlic
  • Spatula - for stirring and mixing the ingredients
  • Spoon - for serving the kedgeree
  • Knife - for chopping the onion, garlic, spring onions, and parsley
  • Cutting board - for preparing the vegetables and herbs
  • Measuring spoons - for accurately measuring the curry powder
  • Tongs - for handling the haddock fillets
  • Grater - for zesting the lemon (optional)
  • Lemon squeezer - for juicing the lemon wedges (optional)

Origin stories

Kedgeree, beloved as a hearty breakfast dish, traces its origins back to the Indian subcontinent and the cultural exchange brought about by the British Empire. Originally, the dish was khichri, a simple meal of lentils and rice, enjoyed across India. However, during the colonial era, the British took a fancy to this humble fare, adapted it to their palate by adding fish - often smoked haddock - and hard-boiled eggs, and thus transformed it into what we now know as Kedgeree. Upon returning to their homeland, these colonial officers brought the recipe with them, introducing it as a popular breakfast dish in Victorian Britain, a far cry from its simple Indian beginnings. So, each time you relish a serving of Kedgeree, you're tasting a bit of history, an amalgamation of cultures and flavors bridging the old Empire and the vibrant subcontinent.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.