I always thought kedgeree was difficult to make. Of course, when I was younger, I didn’t actually know what it was. I just knew that it tasted good. When I found out it was just fish and rice, with some fragrant spices thrown in, I figured I’d give it a whirl.
Since then, it’s become one of my staple dishes and it doesn’t take that long to make! One of my favourite kedgeree recipes is from BBC Good Food, which you can read, in full, here.
- 300g undyed smoked haddock fillet, skin on (no idea why it has to be undyed, but there we go. Occasionally, like this time, I cheat and buy “ready-to-eat” fillets. Then I don’t have to cook them. Winner)
- 2 bay leaves (I never remember to buy bay leaves, oops)
- 300ml milk (This is to poach the fish in, but I didn’t need any because I wasn’t cooking my fish)
- 4 eggs (I generally try and hard-boil them a couple of hours before as they’re just for adding as a garnish to the dish once it’s been served)
- A handful chopped parsley (I use dried, because it’s *almost* the same!)
- A handful chopped coriander (I don’t have this either! Damn… I’m a bad recipe follower!)
For the rice:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp curry powder
- 300g easy-cook long grain rice, rinsed under running water (Apparently it takes the starch out to stop it being “clumpy” or sticky! Also, I don’t recommend using brown rice, like I used, because it doesn’t cook as well for this as white rice does.)
- Place the eggs in a pan and cover with cold water. Bring to the boil and take off the heat immediately, cover the saucepan with a lid and leave for 11-12 minutes. Once the eggs are cooked, I put them in cold water for 10 minutes and pop them in the fridge until I need them.
- For the rice: Heat the oil in a large pan, add the onion and fry gently for 5 mins until softened but not coloured. Add the spices, season with salt and continue to fry until the mix start to go brown and fragrant; which should be about about 3 mins.
- Add the rice and stir in well. Add 600ml water, stir and bring to the boil. Reduce to a simmer and cover for 10 mins. Take the pan 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. (Before taking the rice off the heat, I do give it another quick stir!)
- 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 chunks. (Or if you’re me, just flake your ready-to-eat fillets into the rice and stir thoroughly.)
- Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
- Time: 10 minutes prep + 35 mins cooking time.
- Difficulty rating: It’s pretty easy as long as you prep properly 🙂 Get the eggs on the go before doing anything else so they cool enough to peel and it’s all good!
- Taste: It does taste a little fishy, otherwise what would be the point, but it’s not too over-powering. I love the spices, they really work well together!
- Would I make it again?: Absolutely, although I might buy some white rice to make it easier on myself. Cooking with brown rice can make it take twice as long to cook!
- Verdict: 4/5.
Have you tried kedgeree before? Are you a fan of fish? Let me know in the comments below 🙂 x