Best 9 Kedgeree Recipes

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Kedgeree is a classic British dish that is typically served for breakfast or brunch. It is made with rice, smoked fish, hard-boiled eggs, and a creamy sauce. The dish is thought to have originated in India, and it was brought to Britain by British colonizers in the 19th century. Kedgeree is a versatile dish that can be made with a variety of different ingredients. In this article, we will share three different recipes for kedgeree: a traditional recipe, a vegetarian recipe, and a smoked salmon recipe. The traditional recipe uses smoked haddock, while the vegetarian recipe uses tofu and the smoked salmon recipe uses smoked salmon. All three recipes are easy to follow and can be made in under an hour. So, whether you are looking for a traditional British breakfast or a delicious brunch dish, kedgeree is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

KEDGEREE



Kedgeree image

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

Provided by HELENUK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 11

2 cups uncooked basmati rice
2 eggs
4 ounces smoked haddock, or other white fish
1 bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4 green onions, chopped
¼ cup frozen green peas
salt and pepper to taste
½ cup low-fat plain yogurt

Steps:

  • Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  • Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g

ASIAN-SPICED KEDGEREE



Asian-Spiced Kedgeree image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 1/4 cups cold water, for poaching the fish
2 lime leaves, torn into pieces
4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total)
3 tablespoons unsalted butter
1 teaspoon oil
1 onion finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs, quartered
3 tablespoons chopped cilantro leaves, plus more, for garnish
1 lime, zested and juiced plus lime segments, for garnish
Fish sauce, to taste (recommended: nam pla)

Steps:

  • Preheat the oven to 425 degrees F.
  • This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
  • Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
  • Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer.
  • At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture form the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you've got a few friends and a few dishes to keep your eye on.
  • Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix - I use a couple of wooden paddles or spatulas - and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro.
  • This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.

ASIAN-SPICED SALMON KEDGEREE (NIGELLA LAWSON)



Asian-Spiced Salmon Kedgeree (Nigella Lawson) image

This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.

Provided by blucoat

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups cold water, for poaching the fish
2 limes, leaves torn into pieces (or use extra lime zest and juice)
4 approximately 1-inch thick salmon fillets, preferably organic, skinned (about 1 1/2 pounds in total)
3 tablespoons unsalted butter
1 teaspoon oil
1 onion, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs, quartered (optional)
3 tablespoons chopped cilantro leaves, plus more, for garnish
1 lime, zested and juiced plus lime segments, for garnish
fish sauce, to taste (recommended -- nam pla)

Steps:

  • Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
  • Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
  • Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.
  • At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold.
  • Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.

SALMON KEDGEREE



Salmon Kedgeree image

Categories     Egg     Fish     Rice     Breakfast     Brunch     Poach     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9

2 large eggs
1 small onion
1 3/4 cups water
1/2 teaspoon salt
an 8-ounce piece skinned salmon fillet
3/4 cup long-grain white rice
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leafed parsley leaves
1 tablespoon fresh lemon juice

Steps:

  • Hard-boil eggs. Peel and quarter eggs and coarsely chop onion. In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt. Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through. With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon. Return poaching liquid to a boil and stir in rice. Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender.
  • While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened. Stir in cooked rice and season with salt and pepper. Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice. Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute.

WILD-SALMON KEDGEREE



Wild-Salmon Kedgeree image

Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version, basmati rice steams with curry powder, onion, and garlic; halfway through, the salmon is nestled on top to cook with the rice. Garnish bowls with hard-cooked eggs, parsley, and paprika for a weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 10

4 large eggs
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (1 tablespoon)
1 cup basmati rice, rinsed and drained
1 1/2 teaspoons curry powder
Kosher salt and freshly ground pepper
1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan
1/4 cup chopped fresh parsley leaves
Lemon wedges and smoked hot paprika, for serving

Steps:

  • Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
  • Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
  • Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.

JANE GARMEY'S KEDGEREE



Jane Garmey's kedgeree image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 4m

Yield Four to six servings

Number Of Ingredients 9

1 pound smoked haddock
2 tablespoons corn, peanut or vegetable oil
1 cup finely chopped onion
1 cup long-grain raw rice
1 to 2 tablespoons curry powder (see note)
2 tablespoons butter
3 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped parsley
1 lemon, ends trimmed, cut into thin round slices, seeds removed

Steps:

  • Place the fish in a heavy skillet and add boiling water to cover. When the water returns to a boil, reduce the heat and let the fish barely simmer for about 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Cook until the fish barely flakes. Do not overcook. Drain the fish but reserve two and one-half cups of the cooking liquid.
  • Heat the oil in a saucepan and add the onion. Cook, stirring often, until the onion is wilted. Add the rice and cook, stirring, about one minute. Add the curry powder and stir. Add the reserved cooking liquid. Cover closely and let simmer 15 minutes or until rice is tender. Stir in the butter.
  • Flake the fish and add it. Add the eggs and parsley. Blend. Spoon the kedgeree onto a hot platter and decorate the top with lemon slices.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

KEDGEREE



Kedgeree image

Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.

Provided by PetsRus

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 medium leeks, sliced or 1 chopped onion
1/2-1 teaspoon curry powder
1 green chili pepper, finely chopped (optional)
2 ounces butter or 2 ounces margarine
4 ounces frozen peas
1 small green bell pepper, chopped
8 ounces cooked rice
8 -10 ounces smoked haddock or 8 -10 ounces cod, poached in water and flaked or broken up
2 hard-boiled eggs, chopped
chopped parsley

Steps:

  • Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
  • Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don't want to break up the fish and the eggs too much.
  • If the mixture seems too dry add some poaching liquid or milk.
  • Sprinkle the parsley over and serve.

KEDGEREE



Kedgeree image

This is a traditional British breakfast from colonial India and is a lovely little dish,with a nice balance of spicy and smoky flavours.It makes a tasty lunch or supper too -so get stuck in.

Provided by peter murdock

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 eggs
680 g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170 g long grain rice or 170 g basmati rice
110 g pure butter ghee
1 piece ginger, grated
1 medium onions or 1 bunch spring onion, finely chopped
1 clove garlic, peeled and finely chopped
2 tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
2 lemons, juice of
2 cups fresh coriander
1 red chile, finely chopped
20 g fresh coriander, chopped
plain yogurt

Steps:

  • TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
  • Boil the eggs for 10 minutes.
  • Hold under cold running water.
  • Put the fish and bay leaves in a shallow pan with enough water to cover.
  • Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
  • Remove from pan and set aside.
  • When cool enough to handle,remove skin from fish,flake into chunks and set aside.
  • Cook the rice in salted water for about 10 minutes and drain.
  • Refresh in cold water,drain again,and leave in the fridge until needed.
  • Melt the butterghee in a pan over a low heat.
  • Add the ginger,onion and garlic.
  • Soften for about 5 minutes,then add the curry powder and mustard seeds.
  • Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
  • Quarter the eggs.
  • Add fish and rice to pan and gently heat through.
  • Add the eggs,coriander and chilli and stir gently.
  • Place in a warm serving dish.
  • Mix the chopped coriander and natural yogurt,and serve with the kedgeree.

Nutrition Facts : Calories 427.5, Fat 21.9, SaturatedFat 12.2, Cholesterol 182, Sodium 110.9, Carbohydrate 30.6, Fiber 2.5, Sugar 3.1, Protein 27.3

KEDGEREE



KEDGEREE image

Categories     Brunch     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice, rinsed in cold water and drained
4 free-range eggs
100g/3½ frozen peas (optional)
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp double cream
3 tbsp chopped fresh parsley
½ lemon, juiced
freshly ground black pepper

Steps:

  • 1. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves. 2. Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor. 3. While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain. 4. Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper. 5. Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve. 6. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.

Tips to Make the Best Kedgeree:

  • Use high-quality ingredients: The quality of your ingredients will greatly affect the final dish. Use fresh, flavorful fish, and fragrant basmati rice. If using smoked fish, choose a variety that you enjoy the taste of.
  • Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. Be careful not to overcook the rice, as it will become mushy.
  • Flake the fish gently: Use a fork to gently flake the fish into small pieces. Be careful not to break up the fish too much, as you want it to retain its texture.
  • Add the spices and herbs gradually: Start by adding a small amount of spices and herbs, and then taste the kedgeree. Adjust the seasonings to your liking.
  • Garnish the kedgeree with fresh herbs: Chopped parsley, cilantro, or chives add a pop of color and freshness to the dish.

Conclusion:

Kedgeree is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover rice and fish. With its simple ingredients and easy-to-follow instructions, kedgeree is a dish that anyone can make. So next time you are looking for a quick and tasty meal, give kedgeree a try. You won't be disappointed!

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