A curious legacy of the British raj in India, kedgeree became a popular breakfast dish in the U.K. in Victorian times.
Combining cooked rice and smoked fish, traditionally haddock, with curry spices, onions, boiled eggs and parsley, kedgeree remains an eccentric mix but a delicious one, a form of genuine comfort food that I find much better served for a casual lunch or dinner than breakfast.
My partner Anthony’s English parents spent their early married life in India and kedgeree has been a family favourite ever since. His Mum made it, as has Anthony. There are probably many variations on the theme, but this is my version.
It’s easy to put together and feeds a crowd without a fuss. We love it. You never know, it could become a favourite of yours too.
Jan
KEDGEREE
Serves 8-10
1 kg smoked cod
75 gm unsalted butter
3 brown onions, diced
3 red or brown shallots, finely sliced
4 cloves garlic, minced
2 tablespoons coriander seeds
1 tablespoon garam masala
Good pinch dried chilli flakes
1 teaspoon saffron threads
3 cups basmati rice, cooked, and reheated
½ bunch parsley, chopped
200 ml crème fraiche
Sea salt and pepper
5 eggs, soft-boiled, quartered
Extra chopped parsley to serve
Poach fish in simmering water for around 5 minutes until it flakes easily. Discard skin and bones, break into chunky pieces and return to cooking liquid. (Any other seafood you would like to include can be added to cooking water at this point.)
Heat butter in large pan, add onions, shallots, garlic, coriander seeds, garam masala, chilli flakes and saffron and sauté until softened and the onions are lightly coloured.
Add drained flaked fish, cooked rice and a few tablespoons of the poaching liquid and combine.
Add parsley and crème fraiche, seasoning and stir again. Add quartered boiled eggs and leave, covered, in the pan over low heat for a few minutes.
Add more parsely to serve.