The first time I savored Kedgeree, I was transported to a cozy corner of my memory where flavors dance and aromas weave a story. The combination of smoked haddock, spices, and rice creates a melody that brings both comfort and excitement to the table. It’s the kind of dish that feels remarkably indulgent yet is refreshingly simple to prepare—a perfect remedy for anyone weary of the fast-food grind.
As an avid home chef, I cherish recipes that marry ease and elegance, and this one does just that. Every spoonful is a delightful experience, from the gentle kick of curry powder to the enticing warmth of fresh ginger. Whether you’re hosting a brunch for friends or looking for a cozy dinner, Kedgeree impresses without demanding hours in the kitchen. Let’s dive into this culinary adventure and bring some excitement back to our dining tables!
Why is Kedgeree a Must-Try Dish?
Comforting warmth: This dish wraps you in a cozy embrace with its fragrant spices and tender smoked haddock.
A symphony of flavors: The mix of curry powder, ginger, and coriander creates a vibrant taste that transforms simple ingredients into magic.
Effortlessly elegant: Perfect for both casual dinners and impressive brunches, Kedgeree is a delightful showstopper that requires minimal effort.
Nutritious and filling: Packed with protein and wholesome ingredients, it’s a guilt-free option that’ll satisfy your hunger without compromising on taste.
Quick and easy: With a total cooking time of just 40 minutes, it’s the ideal solution for those busy weeknights or spontaneous gatherings!
Kedgeree Ingredients
• Discover the essentials for this delightful dish!
For the Rice Base
- 250g long grain rice – This fluffy rice absorbs the wonderful flavors of the spices and smoked haddock.
- 1 vegetable stock pot, made up to 350ml – Enhances the rice’s flavor, making your Kedgeree richer and more satisfying.
For the Fish
- 400g smoked haddock fillets – The star ingredient that gives Kedgeree its distinctive smoky taste and protein power.
- 150ml milk – Used to poach the haddock, keeping it moist and tender.
For the Aromatics
- 1 tbsp olive oil – A healthy fat that helps sauté the vegetables and spices to perfection.
- 1 onion, finely chopped – Base for the dish, adding sweetness and depth of flavor.
- 2cm piece fresh ginger, peeled and grated – Introduces a warm, zesty element that brightens the dish.
- 1 garlic clove, crushed – Adds a beautiful aroma and enhances the overall flavor profile.
For the Spices
- ½ tsp ground coriander – Imparts a subtle nuttiness that complements the other spices beautifully.
- ½ tsp ground turmeric – This vibrant spice not only adds color but also a warm, earthy flavor.
- 1 tbsp medium curry powder – A key player in creating the signature Kedgeree taste; adjust to your spice preference.
For the Garnish and Eggs
- 4 eggs – Soft-boiled and quartered, they add richness and texture to the dish.
- 2 tbsp roughly chopped fresh parsley – A bright, fresh touch that enhances the presentation and flavor.
Embrace the cozy flavors of Kedgeree—it’s a warm hug for your taste buds!
How to Make Kedgeree
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Simmer the Fish: In a wide saucepan, combine the milk and 100ml of water, placing it on low heat. Add the smoked haddock, skin-side down, and let it simmer for about 5 minutes until just cooked through. Carefully remove the pan from heat and set it aside.
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Sauté the Aromatics: Heat the olive oil in a shallow casserole dish over medium heat. Toss in the diced onion, ginger, garlic, coriander, turmeric, and curry powder, stirring frequently for about 5 minutes until the onion begins to soften and become fragrant.
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Add the Rice: Pour the rice into the aromatic mixture and stir well to coat it in the spices. Next, add the vegetable stock and bring it to a gentle boil. Once boiling, cover with a lid, reduce the heat to low, and let it simmer gently for 12 minutes.
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Boil the Eggs: While the rice is cooking, bring a small saucepan of water to a boil. Gently add the eggs and simmer for 8 minutes. Once done, drain and rinse the eggs under cold water, then peel, quarter, and set them aside.
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Flake the Haddock: Remove the haddock from the milk, taking care to reserve the poaching liquid. Discard the skin and lightly flake the fish with a fork.
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Combine and Finish Cooking: After 12 minutes of simmering, remove the lid from the rice and add the reserved poaching liquid. Cover the pot again and continue to cook for another 5-6 minutes until the rice is tender and fluffy.
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Stir and Serve: Remove the pot from heat and gently stir in the flaked haddock, quartered eggs, and most of the chopped parsley. To serve, sprinkle the remaining parsley on top for a fresh touch.
Optional: Add a squeeze of lemon juice for a zesty kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Kedgeree are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can poach the smoked haddock and hard-boil the eggs up to 24 hours in advance, ensuring they’re ready to combine when you need them. Simply store the haddock in its poaching liquid and refrigerate, while the eggs should be peeled and kept in an airtight container. Additionally, you can sauté the aromatics and cook the rice up to 3 days ahead; just reheat gently in a pan, adding a splash of vegetable stock for moisture. When you’re ready to serve, combine everything in the pot, toss in the flaked haddock and eggs, and finish with a sprinkle of parsley for a delightful and satisfying meal that tastes just as delicious as when freshly made!
What to Serve with Kedgeree?
Elevate your Kedgeree experience with delightful side dishes and accompaniments that complement its warm, smoky flavors.
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Crispy Green Salad: A fresh salad with mixed greens and a lemon vinaigrette adds a refreshing crunch that balances the creamy textures of the kedgeree.
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Tangy Mango Chutney: The sweetness and tang of mango chutney provide a vibrant contrast, enhancing the dish’s flavors and adding a touch of excitement.
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Steamed Asparagus: Tender asparagus tossed in olive oil and sea salt offers a bright green element, bringing a burst of freshness to each bite.
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Roasted Cherry Tomatoes: Juicy, roasted cherry tomatoes lend a sweet pop of flavor and a lovely acidity that cuts through the richness of the dish.
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Spiced Naan Bread: Serve warm naan for dipping, allowing its soft and slightly charred character to absorb the lovely flavors of the kedgeree.
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Coconut Yogurt: A dollop of coconut yogurt on the side provides a cooling contrast, while its creamy texture pairs beautifully.
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Refreshing Lemonade: Pair your meal with a zesty homemade lemonade, its bright notes complementing the rich spices in the kedgeree.
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Rhubarb Crumble: For dessert, a warm rhubarb crumble brings the perfect sweet finish, balancing the savory richness of the main dish.
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Chai Tea: End your meal with a comforting cup of chai tea—a soothing blend that beautifully transitions from savory to sweet.
Kedgeree Variations
Feel free to elevate your Kedgeree experience by exploring these delightful twists and substitutions!
- Dairy-Free: Substitute milk with coconut milk to lend a rich, tropical flavor while keeping it creamy and delicious.
- Alternative Proteins: Swap smoked haddock for cooked shrimp or chicken for a new flavor profile. Each protein brings its own unique charm to this dish.
- Vegetable Boost: Add frozen peas or spinach right before serving for a pop of color and added nutrition. This not only enhances the dish but also brightens its presentation.
- Quinoa Option: Use quinoa instead of rice for a nutty flavor and extra protein. Quinoa cooks quickly and gives a lovely texture that complements the spices beautifully.
- Spice it Up: Increase the heat by adding diced jalapeños or a pinch of cayenne pepper to the spices. This step will satisfy those who crave a little kick in their meals.
- Herb Infusion: Replace parsley with fresh cilantro or mint for a fresh twist. The aromatic notes will create a vibrant and refreshing experience with every bite.
- Egg-less: Omit the eggs and serve with a side of avocado or a dollop of yogurt for creaminess. This makes it a delightful vegan option without losing the essence of Kedgeree.
- Flavor Enhancer: Stir in a splash of lemon juice or a teaspoon of fish sauce for a zesty flavor boost. These small additions can make a big difference in brightening the overall dish!
How to Store and Freeze Kedgeree
Fridge: Store leftover Kedgeree in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water to prevent drying out.
Freezer: Freeze Kedgeree in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for a satisfying meal any day!
Cooling: Allow Kedgeree to cool completely before storing to prevent condensation, which affects texture and flavor.
Reheating: For best results, reheat on the stovetop over low heat, stirring occasionally, to retain the creamy texture from the poaching liquid.
Expert Tips for Kedgeree
- Choose Fresh Fish: Opt for high-quality smoked haddock to enhance the dish’s flavor and ensure that the kedgeree shines with its smoky notes.
- Perfectly Poach: Simmer the haddock gently; overcooking can lead to a dry texture. The fish should be just cooked through for a tender finish.
- Flavor Boost: Don’t skip the sauté step with the spices and aromatics; this releases the essential oils and deep flavors, making your kedgeree truly aromatic.
- Egg Timing Matters: For perfect soft-boiled eggs, timing is crucial—set a timer for 8 minutes to achieve that creamy yolk without a chalky texture.
- Resting Time: Let the kedgeree sit for a few minutes before serving; this allows the flavors to meld wonderfully, creating a truly satisfying dish.
- Variety is Key: Experiment with other proteins like cooked shrimp or chicken for a twist on traditional kedgeree, tailoring this comforting dish to your taste!
Kedgeree Recipe FAQs
What type of smoked haddock should I use?
Absolutely! Look for high-quality, bright orange or golden smoked haddock fillets, preferably from sustainable sources. Freshness is key, as it enhances the dish with its distinct smoky flavor. If you find haddock with too many dark spots, it may not be as fresh!
How should I store leftover Kedgeree?
After enjoying your Kedgeree, transfer any leftovers to an airtight container and refrigerate them. It will stay fresh for about 3 days. When you’re ready to enjoy it again, simply reheat on low heat, adding a splash of water to help retain its moisture.
Can I freeze Kedgeree?
Very! You can freeze Kedgeree for up to 2 months. To do so, allow it to cool completely, then place it into a freezer-safe container. When ready to serve, thaw it overnight in the fridge and reheat gently on the stovetop, stirring occasionally to ensure even warming.
What if my rice is too sticky?
If you notice that your rice has turned sticky, it might have been overcooked or not rinsed thoroughly before cooking. In the future, rinse the rice under cold water until the water runs clear before cooking. This helps remove excess starch and promotes fluffiness.
Are there any dietary considerations for this recipe?
You may consider making Kedgeree gluten-free by ensuring your stock is free from gluten. Additionally, it’s worth noting that some pets, like dogs, can’t handle certain spices well. Always consult with your vet if you plan to share any dish.
What can I use instead of eggs in Kedgeree?
If you’d like to keep it egg-free, try substituting with cubes of firm tofu or additional flaked fish for a similar texture. You could also toss in some steamed veggies such as peas or spinach for an extra nutritional boost!
Delicious Kedgeree: A Cozy Twist on a Classic Dish
Ingredients
Equipment
Method
- In a wide saucepan, combine the milk and 100ml of water, placing it on low heat. Add the smoked haddock, skin-side down, and let it simmer for about 5 minutes until just cooked through. Carefully remove the pan from heat and set it aside.
- Heat the olive oil in a shallow casserole dish over medium heat. Toss in the diced onion, ginger, garlic, coriander, turmeric, and curry powder, stirring frequently for about 5 minutes until the onion begins to soften and become fragrant.
- Pour the rice into the aromatic mixture and stir well to coat it in the spices. Next, add the vegetable stock and bring it to a gentle boil. Once boiling, cover with a lid, reduce the heat to low, and let it simmer gently for 12 minutes.
- While the rice is cooking, bring a small saucepan of water to a boil. Gently add the eggs and simmer for 8 minutes. Once done, drain and rinse the eggs under cold water, then peel, quarter, and set them aside.
- Remove the haddock from the milk, taking care to reserve the poaching liquid. Discard the skin and lightly flake the fish with a fork.
- After 12 minutes of simmering, remove the lid from the rice and add the reserved poaching liquid. Cover the pot again and continue to cook for another 5-6 minutes until the rice is tender and fluffy.
- Remove the pot from heat and gently stir in the flaked haddock, quartered eggs, and most of the chopped parsley. To serve, sprinkle the remaining parsley on top for a fresh touch.
- Optional: Add a squeeze of lemon juice for a zesty kick!