History Cookbook: Kedgeree
About this recipe
Healthiness : (245 votes)
Difficulty: 
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Number of servings: 6
Serving suggestions: Garnish with a sprig of parsley.
Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.

Preparation Time: 40 minutes
Cooking Time: 35 minutes
Number of servings: 6
Serving suggestions: Garnish with a sprig of parsley.
Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.
Ingredients
- 700g smoked haddock fillets
- 100g butter
- 1 medium onion
- 2 level teaspoons mild curry powder
- 220g long grain rice
- 3 eggs
- juice of half a lemon
- 3 heaped tablespoons freshly chopped parsley
- salt and pepper
Equipment
- Weighing scales
- Sharp knife
- Tablespoons
- Pan
- Butter knife
- Lemon juicer
- Wooden spoon
- Warm oven proof dish
Making and cooking it

- Place the eggs into a pan of cold water and bring to the boil
- Simmer for ten minutes then place in cold water and leave to cool
- When cool remove shells and roughly chop
- Put the haddock fillets into a large pan, cover with 1 pint of cold water
- Bring the pan to the boil, then reduce the heat and cover with a lid and leave to simmer for 8 minutes
- When cooked, remove the haddock from the pan and put into an oven proof dish, cover with foil and keep warm in a very low oven
- Put the water that the fish was cooked in into a jug
- Carefully chop the onion
- Using the same pan that the fish was cooked in, gently melt the butter and add the chopped onion and fry for 5 minutes until soft
- Add the curry powder, stir and cook for 1 minute
- Stir in the rice and add 450ml of the saved fish water
- Stir again and when it starts to simmer reduce to a very gentle heat and cover with a lid
- Cook for 15 minutes
- While the rice is cooking, take the skin off the fish and flake (break into pieces) into the dish
- Roughly chop the eggs and parsley
- When the rice is cooked, add the fish, eggs, parsley and lemon juice
- Season with salt and pepper and gently mix it up
- Place the lid back on the pan and leave on the lowest heat for another 4 minutes
- Serve it in the warm oven proof dish

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Name: Raife | 20th January 2019 |
It is a really good recipe to make and I recommend this to people that are fed up of fish and chips |
Name: Amber | 10th December 2018 |
This really helped me so muck thank you!!!:) |
Name: Laura | 22nd October 2018 |
Great this helped me with my homework |
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