Kedgeree

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Try this traditional Kedgeree recipe for a flavorful and hearty meal. This Anglo-Indian dish combines rice, smoked fish (usually haddock), eggs, and various spices to create a delicious and satisfying one-pot meal. It is believed to have originated during the British colonial era in India and has since become a popular breakfast or brunch option. The combination of smoky fish, fragrant rice, and creamy eggs makes Kedgeree a delightful fusion of flavors.

Keywords: Kedgeree, recipe, Anglo-Indian, smoked fish, breakfast.

Kedgeree recipe details

Kedgeree recipe, recipe Rating: 4.4
Number of votes:94

A traditional English breakfast that’s a good way to use leftover rice as part of your breakfast.
Ready in: 50 mins

Ingredients

Serves: 4

• 2 eggs
• 1 pound smoked haddock
• 8 ounces cooked rice
• 1 tablespoon lemon juice, or to taste
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 cup cream
• 1/4 cup butter, chopped
• 2 tablespoons chopped fresh parsley

Preparation method

Prep: 20 mins | Cook: 30 mins

1. Preheat oven to 350 degrees F and coat a Dutch oven with nonstick cooking spray.
2. In a saucepan, cover eggs with cold water and bring to a boil over medium-high heat. When water boils, turn off the heat and cover the saucepan. Let the eggs sit for 16 minutes, then drain and cool in a bowl of ice water. Peel and cut into thin wedges.
3. In a mixing bowl, combine eggs, fish, rice, lemon juice, salt, nutmeg, and cayenne pepper. Drizzle with cream, then transfer to the Dutch oven.
4. Sprinkle with butter and place a lid on the Dutch oven. Bake for about 30 minutes to heat through. Serve garnished with parsley, if desired.