I must admit, I’d never heard of Kedgeree until a few weeks ago I was staying at a relative’s house and it was served up. Absolutely delicious and so easy to make. Kedgeree originated in India and is widely believed to have been brought back to the United Kingdom by British colonials who enjoyed the dish in India.
The Scots however are of the view that the dish originated in Scotland and was taken to India by Scottish troops during the British Raj and was subsequently adapted into Indian cuisine. This story seems very unlikely – it doesn’t exactly fit in to the typical cuisine you would associate with Scotland. But we’ll let the Scots think they invented the dish! 😉
The dish contains three key ingredients – rice, smoked fish and eggs. Usually it’s made with smoked haddock, but I substituted with smoked cod (for convenience, it was in the fridge!) and it worked a treat! Although, originally created as a breakfast dish, it’s super for dinner and lunch time dishes. I used this BBC Good Food recipe as a base, with some slight variations.
Ingredients (Serves 2)
- 150g undyed smoked cod (or haddock) fillet, skin on
- 1 bay leaves
- 150ml milk
- 2 eggs (usually 1 egg per person)
- handful chopped parsley
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp chilli powder (optional)
- 1 chilli chopped finely (optional)
- 150g basmati rice
I like spicy food, so I have added the chilli powder and chilli to the recipe myself for that extra kick!
Place the smoked fish in a frying pan with the bay leaves and chilli. Cover with milk and leave to poach for 10 mins until the flesh flakes. Remove the fish from the milk and peel away the skin. Keep milk set aside.
Heat the oil in a large lidded frying pan. Chop the onion finely and fry gently for 5 mins until softened. Add the spices, season with salt and continue to fry until the mix becomes fragrant and begins to colour. Add the rice and stir well. Make sure the rice is well coated in the oil. Add the milk used to poach the fish and 150ml water to the rice. Bring to a boil, reduce to simmer and cover for 10 mins. Take off the heat and leave to stand for a further 10-15 mins. Using the milk the fishw as cooked in, bring further flavour to the dish.
Meanwhile, boil the eggs. To make the perfect boiled eggs (I like the yolk hardened slightly, but still a little soft): add eggs to saucepan with cold water. Bring to the boil and allow to boil for 1 minute with lid on pan. Turn off the heat and leave the eggs in the boiling water for 7-8 minutes to allow cook through. Plunge the eggs in cold water, peel and cut into quarters.
Gently flake the fish into the rice mixture. Mix rice, fish, eggs and parsley in the pan. Serve hot.