This simple Kedgeree recipe is excellent as a hearty breakfast / lunch or served as a light dinner. A delicious spiced rice dish with smoked haddock, onion, parsley or coriander and boiled eggs that the whole family will love.
400g| 14oz smoked haddock (about 4 fillets)or replace with other firm white fish
250ml| 1 cup skimmed milk
1bay leaf
For the kedgeree
2tbspunsalted butter
1large onion, finely chopped
4cardamom pods, lightly crushed
1cinnamon stick
1bay leaf
1/2tspground turmeric
1/2tspmild curry powder
1tspsalt
1cm| 1/3 in piece fresh ginger, grated
350g| 12.3oz basmati rice
500ml| 2 cups hot vegetable stock
250ml| 1 cup of the poaching milk (or as much as needed)
4large eggs
3tbspfresh coriander (cilantro), chopped or fresh flat leaf parsley
Salt and freshly ground pepperto season
pinchdried chilli flakesto garnish
For the fresh tomato sauce (optional)
1tbspbutteror low calorie cooking spray
1tspsugaror sweetener
5large tomatoes, skinned, de-seeded and chopped
1/2tspmild curry powder
2garlic cloves, minced
Salt and freshly ground pepperto taste
Instructions
Boil the eggs for 6 minutes for soft boiled or 8-10 minutes for hard boiled. Rinse with cold water and set aside.
Bring the milk to the boil with the bay leaf then reduce to a simmer. Add the fish, skin side up, cover, and poach for 5-7 minutes or until the flesh is opaque. Set aside.
Meanwhile, put the butter in a large pot and heat until foaming. Add the cardamom pods, cinnamon stick, ginger, curry powder, turmeric and salt and stir to combine.
Add the diced onion and cook over low heat for 5 minutes, stirring, until softened.
Add the rice and stir until it is coated in the spicy butter. Add the stock, bring to the boil then reduce heat to a simmer. Cover and cook for 10 minutes.
Add the poaching milk, stir and continue to cook for another 5 minutes or until the rice is cooked.
Taste and season with salt and pepper. Remove the cardamom pods, bay leaf and cinnamon stick.
Flake the poached fish, removing the skin and any bones, and add to the rice.
Add the parsley and gently mix everything together. Check the seasoning and add salt and pepper to taste.
Peel and chop the eggs into halves or quarters, then layer over the rice. Sprinkle with the chilli flakes and serve immediately.
For the fresh tomato sauce (optional)
Score a cross on the bottom of the tomatoes and cover with boiling water.
Leave for a few minutes until the skin is easy to remove. Chop the tomatoes and discard the seeds.
Heat the butter until foaming and add the garlic and tomatoes. Stir in the curry powder, sugar and season with salt and pepper.
Cook for 5-8 minutes, stirring, until the sauce is slightly reduced. Serve the sauce on the side of the Kedgeree or drizzled over the top.
Video
Notes
Kedgeree Variations
Ring in some changes be changing up the fish used in this recipe. Smoked haddock is the most traditional option but feel free to substitute with any firm fish such as cod, hake or smoked salmon fillets.
For a Vegetarian Kedgeree replace the fish with a tin of chickpeas or lentils, stirring it in towards the end of cooking and making sure it is warmed through (see recipe notes).
If you hate coriander (cilantro) you can easily replace with chopped flat leaf parsley. Parsley is actually more commonly used, but I think coriander works better with the curry spices in the dish.
Slimming Friendly Kedgeree
Replace the butter for 1 tbsp Flora Light spread or use Fry Light to create a diet friendly version. If the pan gets too dry add a small splash of the stock.
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Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.