Kedgeree Recipe – Eats Now

Name: Kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g basmati rice; 500 ml milk, skim; 6 curry leaves; 600 g smoked haddock; 4 eggs, hard boiled; 40 g butter, coarsely chopped; 2 teaspoons mild curry powder; ½ teaspoon cinnamon; ½ teaspoon mustard seeds, black; 1 onion, finely chopped; 1 garlic clove, finely chopped; 1 teaspoon ginger, finely grated; ¼ cup parsley, finely chopped; lemon wedges and mango chutney

Servings: persons

200 g basmati rice
500 ml milk, skim
6 curry leaves
600 g smoked haddock
4 eggs, hard boiled
40 g butter, coarsely chopped
2 teaspoons mild curry powder
½ teaspoon cinnamon
½ teaspoon mustard seeds, black
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon ginger, finely grated
¼ cup parsley, finely chopped
lemon wedges and mango chutney

1
Combine rice, 1 cup water and 1 tsp sea salt in a heavy-based saucepan and bring to the boil over medium heat.
2
Stir, cover, reduce heat to low and simmer gently until water has been absorbed and rice is cooked through (about 15 minutes).
3
Remove from heat, cool completely, then fluff grains using a fork.
4
Bring milk, bay leaves and 2 cups of water to the boil in a saucepan over medium heat.
5
Reduce heat to low, add fish and simmer until fish flakes easily (10 minutes).
6
Cool in liquid, remove and coarsely flake, discarding skin and bones.
7
Reserve 1 cup of poaching liquid.
8
Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger, cinnamon and mustard seeds and saute until onion is soft (about 5 minutes).
9
Add rice and fish, stirring to combine, and cook until heated through (about 3 minutes).
10
Add poaching liquid and parsley, stirring to combine and heated through (about 2 minutes).
11
Season to taste with sea salt and freshly ground black pepper.
12
Peel eggs and cut into quarters and serve with lemon and chutney to the side.

1268

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 g basmati rice, 500 ml milk, skim, 6 curry leaves, 600 g smoked haddock, and more.

Yes, Kedgeree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kedgeree

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