Kedgeree (pronounced ‘keh-juh-ree) is a fragrant rice dish, originating in India before being repurposed as a breakfast dish by the Victorians. Our take on this bona-fide breakfast classic leans heavily on traditional kedgeree recipes, with a few timely twists.
At a Glance
How to Make Kedgeree
We bet the last time you had rice for breakfast was leftover Chinese, right? Move over day old takeaway, there’s a new rice-dish in town. Try our easy Kedgeree recipe for a breakfast dish sure to wake up your taste buds.
What you'll need:
- 20g Butter
- 1/2 Large Onion
- 1 Cardamom Pod (with seeds removed)
- 1/4 tsp Turmeric
- 150g Basmati Rice
- 300ml Chicken Stock
- 250g Smoked Haddock Fillets
- 2 Eggs
- 1 tbsp chopped Fresh Parsley
- Start by melting your butter in a pan or wok before adding your chopped onion, cardamom, and turmeric. Cook until the onion starts to brown slightly.
- Add your rice and coat with your butter and spice mixture. Next, add your chicken stock and stir once. Now cover to cook for 15-20 minutes.
- While the rice is cooking, bring two pans of water to the boil – one for your fish and one for your eggs.
- Boil your haddock for 5 mins. Once boiled, drain your fish, and begin to flake it with a fork, removing the skin and any excess bones.
- Boil your eggs for 8 minutes for hard boiled, or less if you want your yolk a little runny. Once done, peel and slice.
- Now, remove your cardamom pod and add your flaked fish and peeled boiled egg into your rice mixture for 3-4 minutes.
- Once all your stock has been absorbed, you’re ready to serve. Simply add a sprig of fresh parsley, and plate up!
Tips & Tweaks
Our kedgeree recipe is mild and aromatic, but if you’re looking to really wake up your taste buds, try adding a pinch of curry powered to your spice mix.
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