Kedgeree

Name: Kedgeree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 4 large eggs, boiled and halved; 4 cups cooked basmati rice (jasmine rice will also work); 3/4 lb smoked fish, I used salmon. Note: you want hot smoked fish, not cold smoked. Hot smoked fish is sold in chunks. And feel free to use up to a pound of fish for a heartier meal; 4 Tbsp butter; 1 Tbsp fresh grated ginger, feel free to add more to taste; 1 medium white onion, finely diced; 2 cloves garlic, minced; 2 Tbsp curry powder; 1 Tbsp yellow or brown mustard seeds; 1 tsp ground coriander, optional; 1 tsp ground cumin, optional; 1 fresh hot chili, finely sliced; 2 tomatoes, chopped; 1 bunch spring onions, thinly sliced; Juice of 1 lemon; 2 handfuls of fresh cilantro, roughly chopped; Salt and fresh pepper to taste

User Reviews

4.5

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Calories
357 kcal
Course
Main Course
Cuisine
British

Kedgeree

Julie Valencia

Report

Kedgeree is classic British brunch casserole with curried basmati rice, smoked fish, and hard cooked eggs.

Share:

I Made This!

40 people made this

Print

13 people printed this

Save this

32 people saved this

Ingredients

Servings

4 large eggs, boiled and halved
4 cups cooked basmati rice (jasmine rice will also work)
3/4 lb smoked fish, I used salmon. Note: you want hot smoked fish, not cold smoked. Hot smoked fish is sold in chunks. And feel free to use up to a pound of fish for a heartier meal.
4 Tbsp butter
1 Tbsp fresh grated ginger, feel free to add more to taste
1 medium white onion, finely diced
2 cloves garlic, minced
2 Tbsp curry powder
1 Tbsp yellow or brown mustard seeds
1 tsp ground coriander, optional
1 tsp ground cumin, optional
1 fresh hot chili, finely sliced
2 tomatoes, chopped
1 bunch spring onions, thinly sliced
Juice of 1 lemon
2 handfuls of fresh cilantro, roughly chopped
Salt and fresh pepper to taste

Add to Shopping List

Instructions

Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.
Add the curry powder, optional spices, fresh chili and mustard seeds and cook for a few more minutes.
Add the tomatoes, spring onions and lemon juice.and heat through.
Add the rice to the pan and then the fish, breaking it into large flakes as you do. Add in the cilantro, reserving a bit for a garnish. Stir gently to mix everything together and heat through.
Season with salt and fresh black pepper, and taste it to see if you need more lemon juice; rice dishes need lots of seasoning.
Top the kedgeree with the eggs, garnish with more cilantro. Serve with creamy yogurt.
Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.

Nutrition Information

Show Details

Calories 357kcal (18%) Carbohydrates 40g (13%) Protein 17g (34%) Fat 15g (23%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 165mg (55%) Sodium 331mg (14%) Potassium 639mg (18%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 771IU (15%) Vitamin C 26mg (29%) Calcium 101mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 357 kcal

% Daily Value*

Calories	357kcal	18%
Carbohydrates	40g	13%
Protein	17g	34%
Fat	15g	23%
Saturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	165mg	55%
Sodium	331mg	14%
Potassium	639mg	14%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	771IU	15%
Vitamin C	26mg	29%
Calcium	101mg	10%
Iron	3mg	17%