Kedgeree (Breakfast)
Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
free-range |
|
| 680 | grams |
haddock
smoked fillets, deboned |
|
| 2 | each |
bay leaves
|
*
|
| 170 | grams |
basmati rice
or long grain |
|
| 1 | x |
sea salt
|
*
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| 2 | inches |
ginger
5cm, fresh, peeled and grated |
*
|
| 1 | medium |
onions
or 1 bunch of spring onions, finely chopped |
|
| 1 | clove |
garlic
peeled and finely chopped |
|
| 2 | tablespoons |
curry powder
heaped |
|
| 1 | tablespoon |
mustard seeds
|
|
| 2 | each |
tomatoes
deseeded and chopped |
|
| 2 | each |
lemons
juice |
|
| 1 | bunch |
coriander
a large bunch, fresh, leaves picked and chopped |
*
|
| 1 | each |
red chili peppers
fresh, finely chopped |
*
|
| 1 | x |
yogurt
natural, preferably organic, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
free-range |
|
| 6.8E+2 | grams |
haddock
smoked fillets, deboned |
|
| 2 | each |
bay leaves
|
*
|
| 1.7E+2 | grams |
basmati rice
or long grain |
|
| 1 | x |
sea salt
|
*
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 2 | inches |
ginger
5cm, fresh, peeled and grated |
*
|
| 1 | medium |
onions
or 1 bunch of spring onions, finely chopped |
|
| 1 | clove |
garlic
peeled and finely chopped |
|
| 3E+1 | ml |
curry powder
heaped |
|
| 15 | ml |
mustard seeds
|
|
| 2 | each |
tomatoes
deseeded and chopped |
|
| 2 | each |
lemons
juice |
|
| 1 | bunch |
coriander
a large bunch, fresh, leaves picked and chopped |
*
|
| 1 | each |
red chili peppers
fresh, finely chopped |
*
|
| 1 | x |
yogurt
natural, preferably organic, to serve |
*
|
Directions
Boil the eggs for 10 minutes, then place under cold running water to stop overcooking and make it easier to peel.
Put the fish and bay leaves in a shallow pan with enough water to cover.
Bring to the boil, cover and simmer for about 5 minutes, until cooked through.
Remove from pan and leave to cool.
Remove the skin from fish, flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes and drain.
Refresh in cold water, drain again, and leave in the fridge until needed.
Melt the ghee in a pan over a low heat.
Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds.
Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan and gently heat through.
Add the eggs, most of the coriander and the chilli and stir gently.
Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
Note: Adapted from jamieoliver. com
Note: S
