on Dec 13, 2013 in Dairy Free, English recipies


Kedgeree is a traditional British breakfast from its Colonial India days.  It is eaten now as a lunch or supper dish but can also be a great Brunch dish. I made this for the first time tonight while Graham was away at a rugby match in Ireland.  the only thing I didn’t have in the house was the fresh ginger and I really do think it needed it to give it a lift, but was still very nice.  Don’t be tempted to leave the eggs out, they are a vital addition.  You obviously can add more or less chilli and Curry Powder to taste. It needs the smokey effect so if you can’t get Smoked Haddock, Smoked Cod would do but you could always make it with Smoked Duck breast or Smoked Chicken possibly.  Go on…..Have a go and enjoy!!

2 Eggs, boiled

1 Green Chilli

1 Onion

300 – 500 grams Smoked Haddock

10 Curry leaves for 2 Bay leaves

1T. Mustard Seeds (black)

275 grams Basmati Rice

2 cm. piece of Ginger

1-2 T. medium Curry Powder

juice of 1 lemon

Handful of Coriander chopped

1/2 Handful of Dill optional

Crispy fried onions for garnish optional


BOIL the eggs for 9 minutes, cool and peel.

SIMMER  the Smoked Haddock in a shallow pan of milk or water just to cover the fish,with the curry leaves for about 5 minutes.

REMOVE  fish and cool

retaining the cooking liquor to cook the rice

REMOVE  fish skin and flake fish into large chunks and set aside

RINSE  the rice to remove some of the starch

FRY  the chopped onions in a fry pan (with oil) until soft

ADD  the Mustard Seeds and Ginger and Chilli.

I removed the seeds and membrane because I cannot do hot.

FRY  for a couple of minutes

ADD  the Curry Powder

FRY  for a couple of minutes

ADD  the rice and stir until its all covered with Curry Powder and oil from the frying pan

POUR  in the cooking liquor from the fish

COOK  for 12 – 15 minutes, adding more water as needed, until done.

THROW  in a handful of chopped Coriander once cooked

SQUEEZE  in the lemon juice

SEASON  with salt and pepper to taste

FOLD  through the fish flakes

Gently, the fish needs to remain in large pieces.

PLACE  the hard boiled egg segments (or halves) prettily onto the Kedgeree

TOP  with some crispy fried onions if you like.



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