Ultimate Kedgeree Recipes

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ULTIMATE KEDGEREE



Ultimate kedgeree image

There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot

Provided by Angela Nilsen

Categories     Breakfast, Buffet, Lunch, Main course, Supper

Time 45m

Yield Serves 4 (for a main course, or 8 as part of a buffet)

Number Of Ingredients 16

2 tbsp vegetable or sunflower oil
2medium onions , halved and very thinly sliced
350g undyed smoked haddock
175g lightly smoked salmon fillet
1 dried red chilli (Angela used Kashmiri)
½ full-fat milk
3 tbsp vegetable or sunflower oil
1medium onion , chopped
about 14 fresh or freeze-dried curry leaves
4 cardamom pods , split
1 cinnamon stick , broken into pieces
280g basmati rice
½ tsp turmeric
50g butter
2 eggs
handful of coriander leaves and some lime wedges, to serve

Steps:

  • 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. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
  • Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
  • When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
  • To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium

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

CLASSIC KEDGEREE



Classic kedgeree image

Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish

Provided by John Torode

Categories     Afternoon tea, Breakfast, Main course

Time 45m

Number Of Ingredients 11

3 tbsp vegetable oil
1 large onion , finely chopped
1 tsp ground coriander
1 tsp turmeric
2 tsp curry powder
200g long grain rice , rinsed under cold water
6 eggs
400ml milk
300g un-dyed smoked haddock
2 bay leaves
small handful coriander and parsley, chopped

Steps:

  • Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don't lift the lid before the end of the time.
  • Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
  • Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
  • Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.

Nutrition Facts : Calories 324 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.21 milligram of sodium

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

JANE GARMEY'S KEDGEREE



Jane Garmey's Kedgeree image

Provided by Craig Claiborne

Categories     dinner, main course

Time 35m

Yield Two servings

Number Of Ingredients 9

1/2 pound smoked haddock fillets
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely chopped onions
1/2 cup long-grain rice
1 tablespoon curry powder or less, according to taste
1 tablespoon unsalted butter
1 large hard-cooked egg, chopped
1/4 cup finely chopped parsley
2 thin lemon slices

Steps:

  • Put the haddock in a skillet and pour boiling water over it to cover. Bring to the boil and let it barely simmer 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Take care not to overcook the fish. Drain, reserving one and one-quarter cups of the cooking liquid.
  • Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until the onions are wilted. Add the rice and stir. Add the curry powder and cook, stirring, about one minute.
  • Add the liquid in which the fish cooked. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so. This rice should be a bit ''wet,'' but it should not be soupy.
  • Meanwhile, flake the fish. Remove and discard any skin, tough parts and bones.
  • Add the butter, chopped egg, flaked fish and parsley to the rice. Stir to blend. Serve on hot plates, garnishing each portion with a lemon slice.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 3 grams, TransFat 0 grams

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.

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Top Asked Questions

How to prepare perfect Kedgeree?
Perfect kedgeree. 1. Toss the rice briefly under running water and then put it in a large pan and cover with cold water. Leave for at least half an hour. 2. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with 585ml fresh water. 3. Bring to the boil, and give it a good stir.
How to cook Kedgeree with egg and rice?
Method. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
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 to eat at Kedgeree?
This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached A star rating of 4.2 out of 5. A star rating of 4 out of 5. There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot

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