Kedgeree Recipes

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KEDGEREE



Kedgeree image

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

Provided by HELENUK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 11

2 cups uncooked basmati rice
2 eggs
4 ounces smoked haddock, or other white fish
1 bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4 green onions, chopped
¼ cup frozen green peas
salt and pepper to taste
½ cup low-fat plain yogurt

Steps:

  • Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  • Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g

ASIAN-SPICED KEDGEREE



Asian-Spiced Kedgeree image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 1/4 cups cold water, for poaching the fish
2 lime leaves, torn into pieces
4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total)
3 tablespoons unsalted butter
1 teaspoon oil
1 onion finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs, quartered
3 tablespoons chopped cilantro leaves, plus more, for garnish
1 lime, zested and juiced plus lime segments, for garnish
Fish sauce, to taste (recommended: nam pla)

Steps:

  • Preheat the oven to 425 degrees F.
  • This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
  • Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
  • Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer.
  • At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture form the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you've got a few friends and a few dishes to keep your eye on.
  • Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix - I use a couple of wooden paddles or spatulas - and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro.
  • This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.

KEDGEREE



Kedgeree image

Breakfast.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound smoked haddock
1 medium onion, finely chopped
4 ounces butter
1 teaspoon garam masala
1/2 teaspoon turmeric
12 ounces basmati rice
4 hard boiled eggs, 2 roughly chopped, 2 quartered
1/2 pint heavy cream, warmed (optional)
Salt
Black pepper, freshly ground
1 tablespoon chopped parsley

Steps:

  • Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
  • Fry the onion gently in the butter with the garam masala and turmeric until softened.
  • Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.

KEDGEREE



Kedgeree image

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours

Provided by John Torode

Categories     Breakfast, Brunch, Snack, Supper

Time 45m

Number Of Ingredients 12

300g undyed smoked haddock fillet, skin on
2 bay leaves
300ml milk
4 eggs
handful chopped parsley
handful chopped coriander
2 tbsp vegetable oil
1 large onion, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
300g easy-cook long grain rice, rinsed under running water

Steps:

  • For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
  • Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
  • Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
  • Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
  • Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
  • Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
  • Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.71 milligram of sodium

KEDGEREE



Kedgeree image

Provided by Philip S. Brown

Categories     Egg     Rice     Breakfast     Brunch     Sauté     Low/No Sugar     Salmon     Curry     House & Garden     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

3 cups hot cooked rice
4 hard-cooked eggs, chopped
1/2 cup olive oil or melted butter
16-ounce can pink salmon, drained, skinned, boned, and flaked
1 1/2 teaspoons salt
1 tablespoon curry powder
Dash cayenne
Chopped parsley

Steps:

  • Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.

JANE GARMEY'S KEDGEREE



Jane Garmey's kedgeree image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 4m

Yield Four to six servings

Number Of Ingredients 9

1 pound smoked haddock
2 tablespoons corn, peanut or vegetable oil
1 cup finely chopped onion
1 cup long-grain raw rice
1 to 2 tablespoons curry powder (see note)
2 tablespoons butter
3 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped parsley
1 lemon, ends trimmed, cut into thin round slices, seeds removed

Steps:

  • Place the fish in a heavy skillet and add boiling water to cover. When the water returns to a boil, reduce the heat and let the fish barely simmer for about 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Cook until the fish barely flakes. Do not overcook. Drain the fish but reserve two and one-half cups of the cooking liquid.
  • Heat the oil in a saucepan and add the onion. Cook, stirring often, until the onion is wilted. Add the rice and cook, stirring, about one minute. Add the curry powder and stir. Add the reserved cooking liquid. Cover closely and let simmer 15 minutes or until rice is tender. Stir in the butter.
  • Flake the fish and add it. Add the eggs and parsley. Blend. Spoon the kedgeree onto a hot platter and decorate the top with lemon slices.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

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Top Asked Questions

How do you cook a kedgeree?
Next fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 25g butter then cover the pan with a folded tea towel and replace it on a very gentle heat for 5 minutes. Season to taste and tip the kedgeree quickly into a hot serving dish and serve immediately.
How to cook Kedgeree rice with eggs?
Gently stir in the lemon juice and cook for 1–2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter.
How to cook Kedgeree onions?
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins.
What is Kedgeree?
Kedgeree. "A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.". Added to shopping list. Go to shopping list.

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