How To make Kedgeree
2 Eggs, hard-cooked
- peeled, chopped fine 1 1/2 c Flaked finnan haddie *
*freshened, boned, skinned, - (or any smoked fish) -*** (See NOTE) *** 3 c Cooked basmati rice
-(try brown basmati rice) 3/4 c Heavy cream
1 1/2 ts Curry powder (or to taste)
1/2 ts Freshly grated nutmeg
Generous grindings of pepper 3 tb Lemon juice
Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.
How To make Kedgeree's Videos
How to cook Classic British Kedgeree Recipe just in 5 minutes
Description: Discover the timeless flavors of British cuisine with our step-by-step guide to preparing a Classic British Kedgeree. This beloved dish combines curried rice, smoked haddock, and perfectly boiled eggs for a hearty and satisfying meal. Join us in the kitchen as we walk you through the process, from poaching the haddock to creating the aromatic curry base. Whether you're a food enthusiast or simply looking to explore new culinary horizons, this Kedgeree recipe is a must-try. Ready to indulge in a taste of tradition? Let's get cooking! ????️????????
Hashtags: #BritishKedgeree #ClassicRecipe #BritishCuisine
THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.
Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added — just light sea salt and wood smoke.
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Smoked Haddock Kedgeree
Makes 4 portions
1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper
Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
theroyalchef.com
Smoked Mackerel Kedgeree
This smoked mackerel kedgeree is a tasty, warm winter dish with a difference. Packed with mackerel and topped with boiled eggs to help you increase your intake of vitamin D, it’s perfect if you’re looking for a family-dinner that’s big on flavour.
Serves: 4 | Vitamin D per serving: 5.5mcg (55% RDA)
healthspan.co.uk
Ep.85 Kedgeree - How To Make The Famous Victorian Smoked Haddock dish
Kedgeree is a British adaptation of the in dish khichri, brought to the UK by member of the East India company in the 18th century.
I this episode we’ll show you how to make this classic breakfast or brunch using the key ingredient of smoked haddock.
Enjoy
Ingredients
- Smoked haddock 200g
- Eggs x2
- Onion x1
- Carrots 40g
- Celery 1 stick
- Peas 40g
- Basmati Rice (1)
- Curry powder 1 1/2 tablespoons
- Coriander
- Parsley
- Creme fraiche 1 1/2 tablespoons (2)
- Milk 150ml
- Salt
- Pepper
- Lemon
(1) 500g cold cooked rice
(2) Alternatively Heavy cream 2 tablespoons
Sources
File:ভুনা খিচুড়ি 2.jpg by Dolon Prova is licensed under CC BY-SA 4.0
Queen Victoria / La reine Victoria by BiblioArchives / LibraryArchives is licensed under CC BY 2.0
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???????? ???????? How to make Kedgeree simple and quick recipe with Haddock What's for dinner around the world
40 g butter or Ghee
1 large onion , finely chopped
2 tsp curry powder
1/4 tsp turmeric
Half cinnamon stick
200g long grain rice , rinsed under cold water
4 eggs
300g un-dyed smoked haddock
2 bay leaves
350ml vegetable or fish stock
small handful coriander or parsley, chopped
River Cottage Lockdown Kitchen: Kedgeree
This week Hugh is making Kedgeree. This comforting and filling dish is a great family favourite and perfect for using up leftovers. Hugh makes his with pollock but you can swap out for tinned fish, meat or veg.
Music credit Kevin McLeod.