I have made Kedgeree many times now and every time, I ask my parents where it is from. It’s such a unique mixture of flavours, that doesn’t necessarily seem like they should work, yet do. From what I have gathered, it’s a dish that originated in India, and was brought then to Scotland by British colonials. I love the mixing of cuisines and cultures. I think it allows flavours to be combined that wouldn’t be normally, which ends up creating fresh new tastes.
Kedgeree is made with rice and onions, flavoured with coriander, curry powder and ginger. Flaky smoked haddock and boiled eggs create a beautiful salty taste. The base of lemon juice adds a delicious tang. A hint of heat is added with some fresh chilli (which can be toned down if you wish) paired with some fresh greek yoghurt and coriander.
There are quite a few steps to the recipe, though none of it is difficult. I might recommend preparing the ingredients beforehand if it’s your first time making it – chopping the vegetables, garlic and ginger. The eggs and rice take around the same time to cook, so you can do those at the same time. After that, you kind of just mix everything together in a pan. Easy! And once you have made this Kedgeree a few times and become familiar with the steps, it ends up being really quick to make. And so delicious.
- 2 pieces smoked haddock (around 650g)
- 2 large eggs
- 2 bay leaves
- 170 g basmati rice
- 1 tbsp ghee (or butter)
- 2 " fresh ginger (peeled)
- 1 onion
- 1 garlic clove
- 2 heaped tbsp curry powder
- 1 tbsp coriander seeds (crushed)
- 8 plum tomatoes
- 2 lemons
- 1 fresh chilli
- 250 g greek yoghurt
- bunch fresh coriander
- Halve the smoked haddock, and place in a frying pan. Add the bay leaves, and cover with cold water. Bring to the boil, then leave to simmer for 5 minutes. Remove the fish from the pan and use a fork to flake the fish. Set aside.
- Boil the eggs in a pan for 10 minutes. Run under cold water until cool enough to handle, then peel the shells and cut the eggs into quarters. Set aside to add later.
- Boil the rice for 10 minutes, or until cooked. Drain the rice and set aside for later.
- Finely chop the onions, ginger and garlic. Melt the ghee in a pan, and add the onions ginger and garlic. Cook for 5 minutes, until soft, then lower the heat and add the curry powder and the crushed coriander seeds.
- Chop the tomatoes into quarters, and juice both the lemons. Add the juice and the tomatoes to the pan and stir.
- Finely chop the chilli, and add to the pan along with the cooked rice, haddock and the eggs. Stir to combine all the ingredients.
- In a bowl, add the yoghurt and the fresh coriander. Serve the kedgeree with the yoghurt dip and enjoy!
Method in Pictures
Gather your ingredients
In a pan, cover the fish and bay leaves with water
Heat the haddock until the water boils then simmer for 5 minutes
Using a fork, flake the haddock
Boil the eggs for 10 minutes
And cook the rice
Peel the boiled eggs
And cut into quarters
Finely chop the onions, ginger and garlic
Add to a pan with the ghee and cook until softened
Add the curry powder and dukkah
Chop the tomatoes into quarters
And juice the lemons
Add the tomatoes and lemon juice and cook for a few more minutes
Finely chop the chilli
Add the rice, fish, chilli and eggs
Stir the ingredients to combine
Serve with yoghurt garnished with coriander