Traditional recipes

Best Kedgeree Recipes

Best Kedgeree Recipes

Top Rated Kedgeree Recipes

Chef Michael Smith of Three Chimneys uses peat-smoked salmon in this recipe served at his restaurant. Peat comes from the soil and it is cut into bricks, which was one way that people used to heat up their houses. As it burns, it releases a sweet, earthy smell that is transferred to the salmon. Chef prefers peat to wood chips because this way the recipe comes full circle: it connects the salmon from the sea with the peat from the earth.Click here to see A Chef's Secret For Cooking Fish.


London's best restaurant recipes: The Ritz London's Kedgeree

Kedgeree is one of the most popular breakfasts at The Ritz and, according to the Ritz London Cookbook, 'is a delightful gastronomic leftover from the British Raj and our Victorian ancestors' featuring smoked haddock served on perfumed rice, garnished with hard-boiled egg and enriched by a lightly curried sauce.

Learn how to make the Ritz London's kedgeree with the full recipe below.

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Ingredients
3 large eggs
For the curry sauce
70g butter
1 onion, finely chopped
3 cardamom pods, seeds removed and crushed
½ tsp ground cinnamon
½ tsp ground cumin
2 tsp ground ginger
1½ tsp mild
curry powder
2 garlic cloves, finely chopped
1 bay leaf
200ml Chicken Stock
4 tbsp crème fraîche (optional)
4 tbsp natural yogurt (optional)

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For the rice
50g butter
1 onion, finely chopped
1 garlic clove, finely sliced
2 cardamom pods, seeds removed and crushed
1cm fresh root ginger, peeled and chopped
½ tsp ground cumin
1 bay leaf
300g basmati rice
600ml hot Chicken Stock or water
1 bunch of coriander leaves, finely sliced

For the haddock
750g (1lb 10oz) smoked haddock fillets, pin bones removed
400ml (14f l oz) milk
1 bay leaf
30g butter, cut into small cubes

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Boil the eggs for 7 minutes in lightly simmering water. Refresh the eggs in cold water, then shell under cold running water. Put aside in a bowl of cold water.

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Melt the butter in a large saucepan over a low heat. Add the onion, stir and place a lid on the pan. Cook gently for about 5 minutes, stirring once or twice, until the onion is softened but not browned.

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Add the cardamom, ground spices, curry powder, garlic and bay leaf. Cook for a further 5 minutes with the lid on the pan. Pour in the stock, turn up the heat and bring to the boil, then reduce the heat to a simmer and re-cover with the lid. Continue to simmer for about 25 minutes, stirring occasionally and topping up with hot water, little by little, as the liquid evaporates.

Taste as you go: get it to a texture that coats the palate, and certainly the back of a spoon. Remove the bay leaf. (This sauce is mild, but for an even milder flavour, finish the sauce with the crème fraîche and yogurt, or serve these on the side.)

Preheat the oven to 180°C (350°F), Gas Mark 4.

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Melt the butter in a large, heavy-based saucepan, add the onion and stir. Place a lid on the pan and sweat over a low heat for 5 minutes until softened, stirring once or twice.

Add the garlic, cardamom, ginger, cumin and bay leaf. Cook gently for 2 minutes, then turn up the heat a little and add the rice. Stir for a minute or two, then pour in the stock or water. Bring to the boil and continue to cook for about 15 minutes, or until the liquid has almost evaporated.

When there is little liquid left in the pan,cover the pan with a tight-fitting lid and turn off the heat. The rice will finish off in its own steam, creating a wonderfully fragrant aroma.

While the rice cooks, turn your attention to the fish.

Place the haddock in a roasting tin. Pour in the milk, add the bay leaf and dot with the butter. Cover the tin with foil and bake for 8–10 minutes, until the fish is opaque.


Kedgeree Recipe

Kedgeree (meaning “kitchen”, and sometimes called kitcherie, kitchari, or khichuri) is a dish showing the influence of Indian cuisine on the cuisine of Great Britain.

(Photo Attributed to Author: User Justinc)

Basmati rice, with flaky smoked fish, parsley, eggs, curry, and cream come together in fabulous fashion. Try this classic British dish, kedgeree is a one-of-a-kind special treat.

Kedgeree Recipe-

Ingredients:
  • ½ cup uncooked basmati rice, washed and cleaned
  • 1-½ cups water
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 bay leaf
  • 12 oz. smoked fish (haddock, salmon, cod, mackerel, herring … just about any smoked fish will do)
  • 2 large hard-boiled eggs, peeled and quartered
  • 7 oz. butter
  • 2 tsp. mild yellow curry powder
  • ½ onion, peeled and chopped fine
  • 2 large cloves of garlic, peeled and chopped fine
  • 1 tsp. freshly grated ginger root
  • 1/8 cup fresh parsley, chopped fine , freshly ground , freshly ground
  • Fresh lemon slices, for condiment
  • 1 or 2 chutneys, for condiment
Directions:
  1. Combine equal portions of water and rice, with 1 tsp sea salt, in a heavy duty skillet. Bring to a boil over medium-high heat. Stir well once it boils, then reduce heat to a lively simmer, cover the skillet, and gently cook for about 15 minutes, or until the water is all absorbed and the rice is cooked tender. Take the skillet off of the burner, allow to cool to room temperature, then use a fork to fluff up the rice grains.
  2. Bring water, bay leaves, milk and cream stirred well together, to a boil in another skillet over medium-high heat.
  3. Turn the heat down to low, add in the smoked fish, and simmer until the fish flakes easily – about 10 minutes should do it. Allow to cool in the poaching liquid, then remove the fish and flake the flesh coarsely. Discard any skins and bones, but do reserve 1 cup of the poaching liquid.
  4. Next, in a large skillet over medium heat, melt the butter add in the garlic, ginger, onion and curry, and sauté until onion is soft, translucent, and fragrant – about 4 to 5 minutes should do it.
  5. Now add in the fish and rice. Stir and combine well, and cook for about 3 minutes, until everything is heated through.
  6. Add in the cup of poaching liquid, the parsley, and egg quarters, stir to combine (taking care not to break the egg quarters apart) and cook until the eggs are warmed up – 2 minutes should be fine.
  7. Remove the bay leaves, then season to your tastes with freshly ground coarse sea salt and black peppercorns.
  8. Serve your Kedgeree with fresh lemon slices and chutney on the side as condiments.

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For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant about 3 mins.

Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb- size pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 41⁄2-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix
the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.


Easy Kedgeree Recipe

I hope you are all surviving this Lock Down. I am trying to stay as positive as I can but I have my moments when I feel like I need some air. Luckily we do have a garden so I can walk around when I feel like I am closed in. One thing I do miss is going to the shops and picking up my own ingredients.

However, I am slowly learning discipline. How to cook with what I have and cook simply. Not that I am extravagant but I was always spoiled for choice. Today I was left with a lonely box of haddock in my freezer so I cooked my Easy Kedgeree Recipe.

If you have never heard of Kedgeree before, it is an Anglo-Indian a staple in British food culture. It is apparently a breakfast dish but I think it&rsquos good to go anytime of the day. This Easy Kedgeree Recipe consists of rice, smoked fish, boiled eggs and a touch of spice.

I guess because it was cooked for the British is not as spicy as Indians would cook their dishes. However, you can feel free to add more spice if you wish. My family actually enjoys it with little spice.

Any smoked fish will work for this dish. Most recipes call for smoked Haddock. The Haddock I purchased was from Woolworths and although it has a bright orange color there is no indication that it undyed, however it is wild caught and from a sustainable fishery&hellipsomething to remember when purchasing fish.

You can add peas to this dish if you prefer. I wanted to keep this dish really quick and easy so I used very few ingredients and it was cooked in just over 30 minutes. Kedgeree is a hearty meal and perfect for the cooler weather.

Basmati rice is what&rsquos used for this recipe but if you don&rsquot have any, long grain rice would work perfectly fine. Some crispy fried onion on top of the rice, once cooked rounds the dish off beautifully.


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I've happily tripled this recipe, doing as others have suggested using smoked fish, sauteing the onion in butter and then roasting the curry powder in it, starting with cold cooked rice. It's also great with brown rice and peas and makes a lovely potluck contribution. If you keep or occasionally cook Kosher, this is also a nice change from traditional Ashkenazi cuisine, but it still has the smoked fish.

This recipe was exactly perfect for my needs, and of course it's highly adaptable to preference and what's available in your fridge or panty. I used leftover Zatarain's Yellow Rice, parsley and a good handful of chopped peppers and greens I had on hand from my wee summer garden, and used a home-blend Garam Masala for my curry powder. This time I used canned red salmon next time I'll try mackerel or even canned smoked oysters. Healthy, quick, tasty, and easily scaled down to a one-serving portion. Thank you! My new breakfast favorite!

Youre right! This is way off. Start with shallots or onions cooked in oil/butter  I added ginger, curry, cayenne, a little turmeric and nutmeg (Im from Connecticut). Then I add the cold rinsed rice (which I cooked earlier with 6 cloves, chicken stock (or cubes)and a nugget of butter). I like it to get a little crunch. Then I add the fish (the whole idea of this recipe is using leftovers), some yogurt (especially if I went too hot), a handful of cilantro, some hard-boiled egg and VOILA!

This was a waste of both rice and fish. I've been trying to discover a way to simplify kedgeree and this is not it. Cooking the eggs with the rice at the very beginning is madness! The eggs should go in last. Also it needs onions at the very least. This all would be fine if a higher quality of fish were to be used but as of now this is a "find on the back of a soup can" style recipe.

This is a good, basic recipe. Not something I would serve guests, but a tasty enough meal in and of itself. <p> I followed the recipe strictly and what I got was a dish, similar to a savory pudding. The rice, oil and egg yolk combined with the fish to become a soft mass, with the boiled egg whites mixed throughout. This is sort of what I would expect from a British Colonial dish, though. <p> Next time, I will probably add some onions and vary the spices a bit. I can see how using a stronger or smoked fish would lend this a bit more interesting flavor. <p> As it is, it's a hearty but slightly bland dish. Lots of protein, carbs and oil though, perfect for a hard worker on a cold winter's morning.

It is VERY important to use cold cooked rice in this recipe. Do NOT use hot rice! I did, and it was a mushy mess. As with all fried rice dishes, use day old, already cooked rice that has been sitting in the fridge. I'll make this again, but I won't make the same mistake again. Good flavor and love the eggs, regardless.

I make my family's version, which is close to this. However, we never used salmon! Poached, flaked smoked haddock (finnan haddie) is traditional - and utterly delicious.

I have been making this dish for years - but to make it work it is essential to use smoked fish - any sort of smoked fish - but I use John West Canned Boneless Kipper Fillets in brine!! add the total contents of the can as the brine adds a flavour. From David Cheetham a Boarding School Chef in Toowoomba, Queensland, Australia (down under!).

Tried this recipe hot for breakfast one day and it was ummm. well different. It's not all that that, but it was a change of pace for all the eggs we usually eat for breakfast. I probably won't make it again.

Very easy to make.. and the ingredients are usually around the house anyway. It's great to come up with a recipe for canned salmon! It was a big hit at my house both for dinner (hot) as well as at breakfast (served cold). For breakfast, we topped the cold kedgeree with sour cream.

I love salmon and keep looking for new recipes that enhance its taste but do not smother it. Up to this point my best for breakfast had been "Salmon Hash" from The Heathman Hotel in Portland, but must confess the frozen hashbrown potatoes do not always come out with the perfect crispiness. While - I am good at making white rice, which is always perfect, and the ingredients involved can not go wrong - the mixture and taste are beautiful !! Loved this recipe.


Kedgeree

"At the thought of a kedgeree made with smoked haddock and plenty of hard-boiled eggs," writes Elizabeth David in Spices, Salt and Aromatics in the English Kitchen , "English eyes grow dreamy and the smell of an English country house dining room at breakfast time… comes back to tease and tantalise."

File this one under fusion gone horribly right. Like curry, mulligatawny, Worcester sauce and a slew of other English foods, kedgeree was born of England's colonisation of India. Traditionally a breakfast dish, it equally satisfies the Victorian love of fish (and smoked fish) and eggs for breakfast and the Bombay breakfaster's need for a solid and tasty meal that combines carbs and protein in a way that sets one up for a day's labour. The Hindi dish khichri, kedgeree's precursor, is recorded recognisably in references dating back to the 14th century, according to The Oxford Companion to Food : "Hobson-Jobson quotes the Arab trader Ibn Batuta (1340): 'the munj [mung beans or lentils] is boiled with rice, then buttered and eaten.'"

The introduction of flaked or smoked fish is thought to have been a British take on the originally vegetarian dish, and when the dish left the subcontinent it also seems to have lost its leguminous component, the fish becoming the sole protein.

It's rarely seen at breakfast nowadays – brunch at a pinch – and more often graces lunch or even supper spreads. Variations stretch from those that embrace the dish's subcontinental origins and include rich (and sometimes hot) spicing, reinstate the legumes, and garnish with coriander, chilli and fried onion, to the more genteel, English-country-garden versions, which tend to swap chives, cress or parsley for coriander, play down the curry flavours, keeping spicing to mace and bay, and play up the butter and hard-boiled eggs. Richer versions, too, include the addition of cream or, as we have in this recipe, the milk used to poach the smoked fish.

It's worth noting that in presenting their take on kedgeree on TV's Two Fat Ladies , Clarissa Dickson Wright and the late Jennifer Paterson – kedgeree lovers of the first order – maintained that the apocryphal Colonel's maid who brought the dish back to England sans lentils struck a winning blow against vegetarians in doing so: "Hurrah! Get rid of all lentils," said Dickson Wright. "You've no idea how randy they make vegetarians."

Step-by-step instructions

Combine rice, 1 cup water and 1 tsp sea salt in a heavy-based saucepan and bring to the boil over medium heat. Stir, cover, reduce heat to low and simmer gently until water has been absorbed and rice is cooked through (about 15 minutes). Remove from heat, cool completely, then fluff grains using a fork.


Bring milk, bay leaves and 2 cups of water to the boil in a saucepan over medium heat. Reduce heat to low, add fish and simmer until fish flakes easily (10 minutes). Cool in liquid, remove and coarsely flake, discarding skin and bones. Reserve 1 cup of poaching liquid.


Meanwhile, place eggs in a saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Drain, refresh under cold running water, peel, thinly slice and set aside.


Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger and sauté until onion is soft (about 5 minutes). Add rice and fish, stirring to combine, and cook until heated through (about 3 minutes). Add poaching liquid, egg and parsley, stirring to combine, and cook until eggs are warm (about 2 minutes). Season to taste with sea salt and freshly ground black pepper. Serve with lemon and chutney to the side.


Carrot and potato cake

Jane Grigson’s carrot and potato cake. Photograph: Ola O Smit/The Guardian

This is a simple but delicious thing to serve with poultry, meat or fish. It looks pretty, too, and the ingredients are easy to come by.

Prep 15 min
Cook 30 min
Serves 6

60g butter
1 medium onion, finely chopped
250g carrots, peeled and grated
½ tsp salt
500g potatoes, peeled and thinly sliced

Heat the oven to 180C/350F/gas 4. Take a 20cm sandwich tin, about 2-3cmdeep. Grease the tin with half the butter. Cut a circle of greaseproof paper the same size as the base of the tin to put on top of the vegetables as they cook.

Melt the other half of the butter in a small pan, add the onion and cook until it is golden brown.

Mix in the carrots, and add the salt. Spread half the carrot and onion mix over the base of the tin. Cover evenly with the potatoes, and top with a final layer of carrot. Put the paper circle on top and press everything down.

Bake for about 25 minutes, until a knife goes easily through the centre. Remove the tin from the oven, and press the contents down again with a potato masher. Leave to rest for a couple of minutes before turning out on to a hot plate.


7 Victorian recipes

Made from a mixture of vanilla ice cream and caramelised wholemeal breadcrumbs, brown bread ice cream was a popular treat among the upper-class in the late 19 th century.

To read the Cook it! recipe in full, click here.

Classic Victoria sandwich

Possibly the most popular teatime treat in Britain, the Victoria sandwich is made of two simple sponges, with lashings of strawberry jam and cream layered in-between.

To read the BBC Good Food recipe in full, click here.

Kedgeree

British colonials based in India first created kedgeree during the 19 th century. After they passed on their recipe to their friends back home, kedgeree became the staple of many breakfast tables across Britain. The dish is made of rice, smoked haddock and plenty of spice.

To read the Cook it!recipe in full, click here.

Syllabub

Syllabub is a boozy yet creamy dessert, popular among the elite during the 17 th and 18 th centuries. Usually made with fortified wines such as sherry, this sweet treat also featured at high society banquets during the Victorian period.

To read Mrs Beeton’s recipe on the BBC, click here.

Spotted dick

Made from suet pastry, dried currants and raisins, spotted dick first appeared in The Modern Housewife cookbook by French chef Alexis Soyer in 1849. Serve this pudding with lashings of hot custard.

To read the BBC Good Food recipe in full, click here.

Teacakes

The perfect accompaniment to a strong cup of tea, teacakes are sweet buns filled with dried fruit. Usually toasted and smothered in butter, a recipe for teacakes is mentioned in Mrs Beetons Book of Household Management – the bestselling guide to running a home in the 19 th century.

To read Mrs Beeton’s recipe on the BBC, click here.

Gruel

Made out of a thin mixture of oats and water or milk, gruel is famously affiliated with the Victorian workhouse, as seen in Charles Dickens’s Oliver Twist.

To read the Cook it!recipe in full, click here.


Watch the video: Kedgeree - indisch-britisches-Reisgericht deutsches Rezept (December 2021).