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’s 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…something 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’s used for this recipe but if you don’t 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.
More Fish dishes to try:
Easy Kedgeree Recipe
- 1 cup/250ml Basmati Rice
- 5 cardamom Pods
- 2 pieces cinnamon sticks
- 2 bay leaf
- 1/2 tsp turmeric
- 500 gram smoked haddock
- 2 bay leaf
- 1 large onion finely chopped
- 2 tbsp butter
- 2 tsp ginger/garlic paste
- 2 green chillies slit in half
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tbsp masala or 2 tsp chilli powder
- 2 roma Tomato blanched and grated
- 3 boiled eggs
- fresh coriander
- extra fried onion (optional)
Cooking the Rice and Eggs
- Rinse rice well, add the turmeric, cinnamon sticks, bay leaf and cardamom pods to the rice. Season with salt and cook as per package instructions
- Once rice is cooked, drain the excess water. Fluff the rice with a fork and set aside
- Cover the eggs with cold water and boil until cooked, 6-7 minutes or however, you prefer the eggs
Cooking the Kedgeree
- Place the fish in a large pot with some cold water and 2 bay leafs. Cover and poach for 5 minutes. Do not over cook. Remove the fish and flake it with a fork. Set aside
- Heat 2 tablespoons butter in a large pot, with a few drops of oil. Add the onion and saute until golden brown. Add the ginger/garlic paste and cook for a minute. Add the masala, turmeric and cumin and fry for a minute. Add a drop of water if required. Add the tomato and cook for 5 minutes until the tomato is cooked. Season with salt
- Add the flaked fish and simmer for 2 minutes. Mix in the rice and the boiled eggs
- Garnish with coriander and drizzle with some lemon juice before serving
- You can fry an extra onion in about 1/2 cup of oil until they are golden and crisp and sprinkle this on the kedgeree once cooked
- If you adding peas you can add into the tomato mixture and cook it for a just a couple of minutes
- You can also use fish stock or vegetable stock for this dish. If you are using stock you will then add the rice to the tomato mixture and add the stock. Cook until the rice is tender