Kedgeree

Surprisingly, as it usually consists of rice, smoked fish, boiled eggs and curry spices, kedgeree is traditionally served at breakfast time. It has origins in both British and Indian cuisine. I must admit it doesn’t really appeal to me for breakfast, but I do love a big bowl of it for my dinner. This version leaves out eggs and adds in prawns, but feel free to adjust it to suit your requirements. You can also make it with fresh fish rather than smoked, but I personally prefer it. I used smoked coley, as this is what came in my FishBox, but any white fish variety will work, including haddock, cod or even kippers. Poaching the fish in the milk first helps to add flavour to the finished dish, while also giving the rice an extra creamy texture. It is truly one of my favourite meals to make, so I hope you like it as much as I do.

Print Recipe
Kedgeree
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Pour the milk in to a large lidded saucepan, season it with salt and black pepper and add the bay leaf.
  2. Add the fish fillets to the pan and cover with the lid.
  3. Heat over a medium heat until the milk starts to boil, quickly lower the heat right down and leave for 2 minutes before removing from the heat completely.
  4. Remove the fish and bay leaf from the milk mixture, keep the fish warm and dispose of the bay leaf.
  5. Pour the milk in to a jug and check that there is still around 300ml of fluid, if there is less, top it up with water.
  6. Peel and finely dice the onion,
  7. Top and tail the leek, peel off the outer layers, rinse well under cold water and slice in to thin rounds.
  8. Peel and crush the garlic.
  9. Add the onion, leek, and garlic to a large lidded saucepan with the olive oil.
  10. Heat over a medium heat and fry the contents for 5 minutes, you will feel the leeks start to soften and unravel.
  11. Once this has happened, add in the curry powder and continue to fry for 30 seconds, stirring regularly.
  12. Now add the rice and again continue to fry for 30 seconds.
  13. Lower the heat right down, pour in the milk mixture. Shred and sprinkle in the parsley, then cover the pan and leave to simmer for 10 minutes.
  14. Meanwhile, slice the mushrooms and weigh out the spinach.
  15. Break the fish up in to large flakes.
  16. If using, weigh out the prawns.
  17. Once the 10 minutes are up, add in the mushrooms, stir well and replace the lid. Leave for 2 minutes.
  18. Add in the prawns, flaked fish fillets and spinach, stir to combine, then replace the lid and leave for a further 3 minutes or until the spinach is wilted and the fish and prawns are hot through. If the mixture looks a little dry, then splash in some extra water.
  19. To serve, divide the kedgeree between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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