This is an old Kedgeree recipe from the days of the Raj. Kedgeree (Kitcheri) makes a wonderful brunch or supper dish.

Serves two or three

  • 30g butter
  • 150g cooked rice
  • 50g peas
  • 1 onion
  • 1 cup of milk for poaching the fish
  • 2 tsp curry powder
  • 100g smoked haddock
  • 1 boiled egg (quartered)
  • 1 tablespoon single cream
  • small handful of chopped parsley
  • 1 bay leaf

To make Kedgeree, first poach the fish in hot milk with a bay leaf for five minutes and then drain. Discard the milk and Bay leaf.

In a frying pan, chop and sweat the onions in the butter on a low heat untill the onions are translucent. stir in the curry powder and rice and peas. After 5 minutes add the boiled egg and flaked smoked haddock and pour in the cream.

Once warmed through your kedgeree is ready to serve. The Kedgeree’s curry flavour is light and does not overpower the smokyness of the fish. The finished dish is a favourite with children and adults alike.

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