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Kedgeree

This is one of the oldest Anglo-Indian inspired meals. It is a flavourful dish consisting of rice and flaked fish, served with boiled eggs and garnished with parsley. Kedgeree is believed to have been inspired by the Indian rice and lentil dish Kichri, and was probably introduced to the UK by returning British colonials who had enjoyed the dish in India. This dish is actually considered a breakfast meal, however I prefer it for lunch or dinner.
Print Recipe
Servings: 3 people
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice
  • 250 gm fish fillets normally haddock is used, but you can use any fish you prefer
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 1 medium onion chopped
  • 1 small bunch of spring onions finely chopped
  • 1/4 tsp. garlic paste
  • 1 tomato finely chopped
  • 1-2 green or red chillies chopped
  • 1 tsp. mustard seeds/rai
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 2 hard boiled eggs peeled and quartered
  • 1/2 cup boiled peas optional
  • juice of 1 lemon
  • salt to taste
  • pepper as needed
  • 1 bay leaf
  • small bunch of chopped coriander/parsley

Method
 

  1. Wash and soak the rice for about half an hour. Boil in a pan of water with a touch of salt and a small drizzle of oil, then drain and rinse the rice off. Refrigerate the rice until ready to use.
  2. Put some water in a shallow pan, season with salt, pepper and a bay leaf. Bring to a simmer and then add the fish into it. Allow to simmer gently for about 10 minutes and then remove the fish and let it cool.
    Then shred the pieces into large flakes and set aside.
    Heat the butter and 1 tbsp. of oil in a pan. Add the mustard seeds and allow them to splutter in the oil, then add the onions and stir fry until translucent. Add the chilli, garlic paste and powdered spices, stir them in. Next add the chopped tomato and cook until it has softened. Tip in the pre-cooked rice and the flaked fish (and the boiled peas if you are using them). Squeeze in the lemon juice and then add the chopped coriander and mix everything together gently. Taste and adjust seasoning if needed. Serve immediately, garnished with the boiled eggs and lemon wedges.
    Enjoy! 🙂

Notes

The rice can be prepared a day or up to 2 days ahead.