United Kingdom kitchen

Kedgeree (Rice and Smoked Fish)

Name: Kedgeree (Rice and Smoked Fish)
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: United Kingdom
Ingredients: 1–2 cups Basmati or long-grain white rice (see notes); 2–4 cups decent quality low-sodium chicken stock; 1 bay leaf; 500 g (1 lb) smoked haddock; 3 medium shallots or 1 medium onion, chopped fairly fine; Liberal amounts of unsalted butter; As much garlic as you can handle, minced or put through a garlic press; 6 hard boiled eggs, chopped fairly fine; At least 3 tsp of prepared English mustard (1½ tsp of dry mustard); Enough finely-chopped parsley or cilantro to add interest and colour; Fresh-ground pepper; Curry powder (optional); Heavy cream; Salt

Cuisine of the United Kingdom Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular English breakfast in Victorian times, part of the then-fas

Kedgeree (Rice and Smoked Fish) prepared recipe

PrepNot statedCook40 minServes3LevelAdvanced

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 5 method steps from beginning to end.
Measure and arrange all 14 listed ingredients.
Set aside about 40 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

A rice cooker is not essential, but makes the whole thing brainless. 1 cup of rice will yield a dish that is dense with egg and haddock; 2 cups will give you a dish with a more Asian proportion of rice.

The addition of 3–4 cloves and a few cardamom seeds to the rice whilst it is cooking, plus the addition of a level teaspoon of cumin powder to the finished product, gives the rice a wonderful aroma.

Leftovers may be served in kedgeree omelettes with a dribble of soy sauce or Worcestershire sauce.

Haddock is traditional. Smoked anything can substitute it.

Cartoned organic stock is much superior, but home-made still beats all comers.

Adapted from the source recipe's notes.

Step by step

Method

01
Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, discard the bay leaf, fluff the rice with chopsticks, and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.
02
Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.
03
Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.
04
Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.
05
Serve immediately or later—it keeps well.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to User:Justinc; view original image record .

Before you start

Preparation checklist

Recipe notes & preparation tips

Method

Ready to serve

Source & licence

More from United Kingdom

A Nice Cup of Tea

Acid Drops

Bacon and Egg Pie

Bubble and Squeak