Name: Traditional Kedgeree Recipe
Prep time: 5 min
Cook time: 30 min

Kedgeree

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

Servings:

2 People

Prep Time:

5 min

Cooking Time:

30 min

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

Method:

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.

*Recipe adapted from Foodista, licensed under CC BY 3.0.