Simple, delicious and showy enough that if you have friends over for brunch they’ll be impressed. Kedgeree brings together the best of British and Indian flavours, a fresh and filling breakfast to start the day – whatever time you decide roll out of bed.
So who came up with this brunch-time dreamboat? Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier. It is believed that the dish made it’s way into UK homes by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine.
Kedgeree comes in a few varieties, a slightly wetter dish (almost like a rice pudding or congee), a very luxurious version with lots of cream and butter, or a slightly thrifty and simpler version – which we’ve gone for below. Smoked haddock is the traditional choice, but any white smoked fish would work well in this dish. We’ve poached our fish in milk, however you can do this in water if you’re adverse to lactose – although we think the milk adds a little smoothness to the dish.
The perfect dish for a lazy Sunday!
Timings: 1 hour
Ingredients (makes 2:)
- 2 cups basmati rice
- 250g smoked haddock
- 50g butter
- 1 large onion, finely chopped
- 1 green chilli, deseeded and cut into thin rings
- 2 crushed cardamom pods
- 1 tbsp curry powder
- 2 eggs
- Small bunch parsley , chopped
- 1 lemon ( ½ to garnish)
- Small bunch of coriander, chopped
- Washing rice is so important for this dish. Just run the rice under a tap, swill around the rice and rinse. Repeat until the water runs clear. Now leave the water to soak in saucepan for around 30 mins
- Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with three cups of fresh water.
- Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 25 minutes then take off the heat. Don’t be tempted to remove the lid.
- Meanwhile, poach the haddock in a saucepan of milk for around 10 mins
- While the haddock cooks, boil the eggs. We prefer ours with a slightly soft yolk and as such normally work to an 8 minute timer in boiling water. Once the timer pings, quickly plunge your eggs into cold water, this will stop them from continuing to cook
- Melt a knob of butter in a frying pan over a low heat, add the onion and fry until it goes soft. Add the chilli, cardamom pods and curry powder and ook for a couple of minutes, then tip in the rice and stir to coat. Add the fish flakes and heat through, add the juice of half a lemon . Taste and season.
- Peel the eggs, slice them in half and place on top, scatter with coriander and parsley, and serve with slices of lemon