How to make Kedgeree
By Charlotte Clarke
The versatile Kedgeree dish has been a popular fixture at both breakfast and lunchtime for years. The fiery feast is said to have originated from the Indian rice and bean dish Khichri. The British Colonials who returned home from the provinces in India enjoyed the dish so much that they brought it back to the UK, during a time when Anglo-Indian cuisine was viewed as fashionable.
Over many years, the West changed the kedgeree recipe with the inclusion of fish. The early versions of kedgeree included tuna and salmon whereas the more modern-day adaptation of kedgeree consists of flaked fish, traditionally smoked haddock. Hard boiled eggs were also a welcome addition to the meal, enhancing the various exotic flavours that tantalise the taste buds.
To create the perfect kedgeree meal, you will need the finest ingredients. We recommend using Heritage Breeds Royal Legbar eggs. These delicate eggs are bursting with delicious flavour and have a strikingly vibrant and rich yolk that will really bring your dish to life.
- 350g boneless and skinless smoked haddock fillet
- 1 finely chopped onion
- 2 Heritage Breeds Royal Legbar eggs
- 1 bay leaf
- 1 tbsp mild curry powder
- 1 tbsp vegetable oil
- 4 tbsp double cream
- 50g butter
- 150g frozen peas
- 300g basmati rice
- A few lemon wedges
- Begin by placing your Heritage Breeds Royal Legbar eggs in a small pan. Fill the pan with boiling water, cover and then boil for 7 minutes. Then drain the eggs and place them into a bowl of cold water.
- Place the haddock and bay leaf in shallow pan and cover with cold water. Let the pan simmer gently for 9 minutes until the haddock begins to flake easily.
- In a separate pan, put the oil in and cook the finely chopped onion for around 8 to 10 minutes, until the onion slices have softened. Next, add the basmati rice and curry powder. Allow this to cook for a further two minutes.
- Remove the fish from the pan and place it on to a plate. Pour 600ml of the poaching liquid over the rice whilst also adding a pinch of salt. Cover and cook on a low heat for a further 8 minutes until the rice feels tender.
- Peel the eggs and slice into quarters. Also, start to flake the haddock into chunks.
- Next, add the peas to the rice and cook for a further 4 to 5 minutes. Begin gently stirring in the haddock chunks and the cream.
- Season with salt and pepper and serve topped with the egg quarters and a few lemon wedges.