• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Life
      • Foodie London
      • Visiting London – Five Must Do Sights
      • Visiting London – London Travel Tips
    • Balcony Gardening
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury Mid-Life London Lifestyle

Luxury London Lifestyle for mid-life Metropolitans - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Easy Cooking with Fish – Kedgeree

Easy Cooking with Fish – Kedgeree

April 28, 2017 by Fiona Maclean 13 Comments

Tweet
Pin
Share
Flip
Yum
Share

Last Updated on January 26, 2021 by Fiona Maclean

Easy Fish Dishes – Kedgeree

It always surprises me how much I enjoy Kedgeree.  Since I’m not usually a fan of eggs in any format, this concoction of rice, fish and boiled eggs doesn’t seem like a natural mixture to me.  But, somehow Kedgeree without egg just wouldn’t work.  Even for me.

It’s actually a recipe which lends itself well to experimentation.  I’ve enjoyed a hot smoked salmon and quail egg kedgeree before now and I’m intrigued by the suggestion that the original version probably used fresh fish.  It’s thought that what we eat today is a derivative of a South Asian dish called Khichri which was a mildly spiced rice and lentil and vegetable dish.  It became popular with the colonial British, who added fish and eggs for protein. While parsley is the traditional British herb I’ve used a mixture of parsley and coriander here for extra zest and added delicate saffron rather than turmeric which can be a little bitter.

Kedgeree being made

In the past when I made Kedgeree, I’ve boiled the rice on the stove.  But, while I was checking recipes over the weekend, I discovered that it’s quite possible to cook the dish in the oven.  The result was really very good – the rice seemed fluffier than my stove-top version and I didn’t have to keep remembering to stir the pan.  So, in future, I will be cooking my Kedgeree this way.

Kedgeree Smile

I’ve developed this dish in conjunction with range oven cooker brand, Leisure, who want to work with bloggers to create some Spring themed recipes.  And, because of that, I’ve added samphire this time.  Originally I’d planned to add asparagus, which is about to come into season right now.  But, I was just a little concerned that the delicate flavour would be overwhelmed in the spicy rice mixture.  Instead, I found a bunch of samphire, which coincidentally my mum used to call ‘sea asparagus’.  It’s the perfect addition – fine enough that you can just stir it through the hot rice, with just enough sweet, salty crunch to add a little texture to the Kedgeree.  Like proper asparagus, it’s a late spring seasonal vegetable so you won’t find English samphire in the shops just yet.  It arrives in June and is only available for a few months, until mid-August.  This batch came from Israel and turned out to be beautifully tender and succulent, just like early samphire from the British coast.

5 from 5 votes
Kedgeree Smile
Print
Smoked Haddock Kedgeree with Samphire
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

An easy Anglo-Indian recipe that works for Breakfast Lunch or Supper. 

Course: Breakfast, Brunch, Lunch, Main Dish
Cuisine: British, Indian
Keyword: egg, fish
Servings: 3
Calories: 411 kcal
Author: Fiona Maclean
Ingredients
  • 150 g Basamati Rice
  • 30 g Butter
  • 100 g Smoked Haddock
  • 1 Banana Shallot Peeled and finely sliced
  • 1 Leek Trimmed, washed and finely sliced
  • 1 clove Garlic crushed
  • 1 teaspoon Rapeseed Oil
  • 1 heaped teaspoon Curry Powder
  • 1 pinch Saffron strands soaked in an egg cup of water
  • 50 ml Milk
  • 400 ml Fish stock or water
  • 2 Eggs
  • 1 handful Flat leaf Parsley Finely chopped
  • 1 handful Coriander Finely chopped
  • 75 g Samphire Washed and trimmed if necessary.
  • 1 Lemon
Instructions
  1. Pre-heat the oven to 200c. Melt the butter with the oil in a heavy oven-proof casserole.
  2. Add the leeks and shallots and soften over a low heat for 2-3 minutes. Then add the garlic and continue for a further couple of minutes

  3. Stir in the curry powder and the rice and continue to cook for a bare minute

  4. Add all the water or stock and the saffron strands and bring the mixture to a gentle simmer. Cover and place in the oven

  5. Put the eggs in a small pan, cover with cold water. Add a pinch of salt. Bring to the boil, then simmer gently for 10 minutes.

  6. Put the haddock in a small frying pan, cover with milk and poach for 8 minutes. Strain the liquid and reserve. Put the fish to one side to keep warm

  7. Drain the eggs and plunge into cold water. Peel and put to one side to keep warm

  8. Take the rice out of the oven and check that it is cooked. If necessary add more liquid (the milk from poaching the haddock or a little boiling water).

  9. Taste and season with pepper and a little salt. Stir through the chopped herbs and samphire. Flake the haddock into the mixture and fold through gently. Taste and add more salt and pepper if required.

  10. Cut the eggs in half and use to garnish the dish. Serve with wedges of lemon.

So,  if you are looking for a comforting dish for brunch, lunch or supper, why not pin my recipe for kedgeree and save it for later

 

 

Disclosure:  I was given a small budget to develop this recipe and write this post.  All content is editorially given.

 

 

 

 
 

 

Easy Cooking with Fish - Kedgeree

Filed Under: Fish and Shellfish, Lunch, Mains, Recipes Tagged With: Brunch, fish, fish recipe

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Andrew Petrie says

    June 27, 2017 at 2:19 pm

    It’s 30 years since I ate Kedgeree and I had forgotten just what a wonderful dish it is.

    Reply
  2. Dawn Samples says

    June 25, 2017 at 10:12 am

    I have been meaning to make Kedgeree for a while so will definately be making this recipe. x

    Reply
  3. Gemma Cook says

    June 22, 2017 at 11:30 am

    Looks delicious, I must make this x

    Reply
  4. Melanie Pennie says

    June 20, 2017 at 7:39 pm

    Not had Kedgeree for a long time but this recipe has inspired me to make it again!

    Reply
  5. Deborah Clarke says

    June 14, 2017 at 8:19 pm

    This looks delicious. Something ive never tried . That may have to change

    Reply
  6. Caroline Pritchard says

    May 7, 2017 at 6:12 pm

    my hubby loves this!

    Reply
  7. simon tutthill says

    May 7, 2017 at 2:01 pm

    Love kedgeree and this looks amazing

    Reply
  8. Natalie beverley says

    May 7, 2017 at 12:41 pm

    Looks lovely going to buy stuff and do this tomorrow x

    Reply
  9. Janice says

    May 5, 2017 at 9:54 pm

    I love kedgeree, my gran used to make it with lots of butter, that taste remains with me! Beautiful range cooker.

    Reply
  10. Emma @ Adventures of a London Kiwi says

    May 4, 2017 at 10:39 pm

    I love your tweaks to what can be a rather strong, but lovely dish!

    Reply
  11. Heidi Roberts says

    May 1, 2017 at 9:06 pm

    It is ages since I have had Kedgeree – really must make it again!

    Reply
  12. Hayley says

    April 30, 2017 at 3:20 pm

    I LOVE Kedgeree and this looks very tasty. Gorgeous oven too.

    Reply
  13. Donna says

    April 30, 2017 at 10:23 am

    I love this meal!! Had it the other week and will be doing it again next week! ??Yum! ?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • About Fiona Maclean
    • Writing for Other Publications
  • Enquiries/PR
  • Links to Other Sites
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack
  • Newsletter
  • Travel Bloggers Influencer Network

Recently Published

  • Get in a stew with British shellfish
  • God Save the Gin!
  • Borough Market Edible Histories
Looking for more recipes? Check out my new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Search London Unattached


Find Us

blogl
VuelioTop10Badge2020

Copyright © 2021 · Magazine Pro Theme on Genesis Framework · WordPress · Log in