Kedgeree – a British rice dish mixed with flaked fish and spices – is a firm favourite weekend brunch at our house and for good reasons: it’s delicious, healthy and easy to make. And if you’re lucky to have any leftovers, it will make for an amazing lunch (my husband is over the moon to take it to work when he can). What more could you ask for! 😉
- You could prepare the rice in advance (a day or two) or even use leftover rice.
- Smoked fish comes in two varieties: undyed and dyed. For this dish, I personally prefer to use dyed because the yellow colour makes it look delicious!
- If you’re not a fan of coriander, use parsley instead. Got to have some green!
- Choose your curry powder depending on how hot you like the dish. If you have guests though, don’t take risks! Go with the mild (unless you really do want to burn their heads off for some reason lol)
- For extra flavour, I recommend using Lime Pepper by Santa Maria. It is a zesty blend of spices with hints of coriander and lime and goes very well with fish. I discovered it in Tesco, but you could also get it on Amazon.
- 250g basmati rice
- 500 ml water
- 3 large eggs
- 300g smoked white fish e.g. Haddock or Cod (dyed varieties look more appetising)
- 2 Bay leaves
- 150 ml water
- 1 tbsp vegetable/rapeseed oil
- 1 medium/large onion, finely sliced
- 2 cloves of garlic, crushed/finely chopped (I usually use a garlic crusher)
- 2 tbsp curry powder (you choose the heat! I usually go mild/medium)
- 2 large lemons
- 25g (small bunch) fresh coriander, chopped (could use parsley if you prefer)
- Salt & pepper to taste – (I also recommend the Lime Pepper by Santa Maria, it’s delicious).
- 1 small pan (for the eggs)
- 1 medium pan (for the rice)
- 1 medium frying pan (for the fish)
- 1 large frying pan for the onions and the
For the rice: (could be prepared in advanced. Could also use any leftovers from other meals instead)
Wash the rice under running cold tap water. Put in the pan, add 500 ml of cold tap water and some salt. Place the pan on medium-high heat until it comes to boil. Turn down the heat to low, put the lid on (covered in tea towel) and cook for 20 minutes until all the water is absorbed and the rice is cooked. Set aside.
For the eggs: (this method ensures there are no ugly gray yolk on the hard boiled eggs)
Place the eggs in a small pan, cover with cold tap water and put on medium-high heat until it almost comes to a boil (takes about 5 minutes). Turn the heat off, cover the pan and leave for 5 minutes. Then rinse in cold tap water and set aside. Chop into wedges before serving.
For the fish & the rest:
Place the fish, bay leaves and 150 ml of water in the frying pan over medium-low heat for 5-10 minutes to warm up the fish. Discard the bay leaves, save the rest.
Meanwhile, in a large frying pan over medium-high heat, fry the onions and garlic for 5 minutes until softened and golden. Add the curry powder and stir for a minute, then squeeze the juice of one lemon and mix. Add the rice and stir to coat. Flake the fish and add to the rice. Season to taste. Add the chopped coriander, eggs and some lemon wedges.