Quick and Easy Kedgeree
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4.7
6 reviews
Excellent
Quick and Easy Kedgeree
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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.
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Ingredients
For the smoked fish
- 400 g smoked haddock or replace with other firm white fish, 14oz, about 4 fillets
- 250 ml milk skimmed, 1 cup
- 1 bay leaf
For the kedgeree
- 2 tbsp butter unsalted
- 1 onion finely chopped, large
- 4 cardamom pods , lightly crushed
- 1 cinnamon stick
- 1 bay leaf
- 1/2 tsp Turmeric ground
- 1/2 tsp curry powder mild
- 1 tsp salt
- 1 cm ginger grated, fresh, 1/3 inch piece
- 350 g basmati rice 12.3oz
- 500 ml vegetable stock 2 cups, hot
- 250 ml milk or as much as needed, poaching milk, 1 cup
- 4 egg large
- 3 tbsp Coriander or fresh flat leaf parsley, fresh, chopped; aka cilantro
- salt to season, freshly ground
- black pepper to season, freshly ground
- pinch dried chili flakes to garnish
For the fresh tomato sauce (optional)
- 1 tbsp butter or low calorie cooking spray
- 1 tsp sugar or sweetener
- 5 tomato skinned, de-seeded and chopped, large
- 1/2 tsp curry powder mild
- 2 garlic minced, cloves
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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.
Notes
- 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.
- 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.
Nutrition Information
Show Details
Calories
663kcal
(33%)
Carbohydrates
89g
(30%)
Protein
41g
(82%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
265mg
(88%)
Sodium
1974mg
(82%)
Potassium
1101mg
(23%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
2260IU
(45%)
Vitamin C
24mg
(27%)
Calcium
215mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 265mg | 88% |
| Sodium | 1974mg | 82% |
| Potassium | 1101mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2260IU | 45% |
| Vitamin C | 24mg | 27% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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