Kedgeree
Kedgeree, from above
Non vegBritain, from India

Kedgeree

Buttery curried rice with flaked fish and soft eggs. Khichdi went to Victorian Britain and came back.

35 minTime
36 gProtein each
mildSpice
From khichdi to kedgeree2 chapters · 1 min read

Make it your way

Grandma's wayVictorian curried rice with smoked fish and eggs.
The original
644kcalsame
36 gproteinsame
3 gfibresame
35minutessame

Kedgeree.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Basmati rice1½ cups
Fish400 g smoked haddock or any firm fish
Milk1¼ cups, for poaching
Bay leaf (indian bay leaf)1
Egg4
Butter3 tbsp
Onion1, chopped
Turmeric (ground turmeric)½ tsp
Coriander powder (ground coriander)1 tsp
Garam masala1 tsp, or curry powder
Fresh cream (thickened cream, heavy cream)3 tbsp
Flat leaf parsley2 tbsp, plus coriander
Lemon juice2 tsp
Saltto taste

Method

5 steps
  1. 1Cook rice until just tender; drain and spread to cool.
  2. 2Poach fish in milk with bay for 6 minutes. Flake.
  3. 3Boil eggs 7 minutes, cool and quarter.
  4. 4Fry onion in butter until soft, add spices, then rice and toss until hot.
  5. 5Fold in fish, cream, herbs and lemon. Top with eggs.
Serve it like this

Pile into a warm dish, arrange egg quarters on top and scatter herbs. Lemon wedges on the side.

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Make it a meal

What goes with Kedgeree: a bread or rice, a side, something to drink and something sweet.

On the side Avial35 min
On the side Bhindi masala35 min
A little snack Vada pav50 min
To drink Masala chai10 min
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