Recipe by HELENUK
"A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj."
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uncooked basmati rice
smoked haddock, or other white fish
milk, or as needed
green onions, chopped
frozen green peas
salt and pepper to taste
low-fat plain yogurt
this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow.
I was forced to eat kedgeree as a kid, and I absolutely hated it. Oddly, I crave it every now and again. If you can't get smoked haddock, kedgeree isn't worth making imo. Personally, I make it with half and half (stir it into the egg/rice/fish mixture). I also add a little fresh parsley. Finally, two cups of rice for two servings is way excessive - one cup is more than ample.
Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together.
This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream.
If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies.
I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable.
Delish! I did as others suggested and used half the rice (brown basmati). I couldn't find fresh smoked haddock, so I used canned smoked herring, and it worked out well. Then I added the bay leaf to the rice while it was cooking and added a touch of coconut milk (my standard sub for cream/milk) to the rice after it was cooked. I seasoned it with quite a bit of salt, but it was really the yogurt (I used Greek) that brought out the flavors. Easy and delicious--a definite keeper!
This was a pleasant suprise. I loved the great mix of flavors of the smoke and the curry. The only thing I've ever done with smoked haddock before was Finnan Haddie (a creamy, buttery dish). My quandry was that I'm trying to take off a few pounds and can't afford a white sauce....and here my mom gave me this smoked haddock. I used brown basmati rice (Trader Joe's) and scaled the rice down to just two cups cooked rice. Used olive oil instead of butter...just because. I'll make this one, again.
Good recipe. Easy to make. I would double the curry to get a bit more flavour.
It was awesome! The curry added a great deal of flavor. I see others were talking about how bland it was, but I didn't find that. High in protein, I see why it was a breakfast meal. I will definatley have again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 155
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