ULTIMATE KEDGEREE
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot
Provided by Angela Nilsen
Categories Breakfast, Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 4 (for a main course, or 8 as part of a buffet)
Number Of Ingredients 16
Steps:
- For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
- Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
- When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
- To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium
BUTTERY KEDGEREE
This recipe is taken from Delia Smith's Complete Cookery Course. Kedgeree was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards in colonial India. Nowadays it is found all over the world (New Zealand, Australia, Britain, Ireland) and makes a very good lunch or late supper dish in spite of its breakfast ancestry. This is a very common dish and there are as many ways to make it as there are people making it.
Provided by Jostlori
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
- Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm.
- Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water.
- Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender.
- When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
- When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter.
- Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.
- Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.
Nutrition Facts : Calories 637.1, Fat 28.6, SaturatedFat 16.1, Cholesterol 331.4, Sodium 1558.8, Carbohydrate 40.5, Fiber 1.3, Sugar 1.5, Protein 51.6
KEDGEREE
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Time 45m
Number Of Ingredients 12
Steps:
- For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
- Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
- Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
- Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
- Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.71 milligram of sodium
KEDGEREE
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.
Provided by HELENUK
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
- Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g
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