Saturday, 4 May 2013

Kedgeree recipe

We have loads of chickens and for a long time those loads of chickens did very little egg laying - but with the eventual and very much welcome arrival of spring they've gone haywire with laying, and we're inundated with eggs. 

So I've been trying to come up with more interesting ways than 'poach the eggs' to get them into our meals and get the kids to eat them. They're a bit bored of scrambled or poached and have never really liked fried. 

All of a sudden I was struck with a memory of a meal I've not had in years - and which I think my strange children would love. They won't eat pizza - but they do love curry - and rice - and kedgeree! 

I looked around for a few different recipes, called my husband and instructed him to bring home some smoked haddock, and collected the eggs (19 in a day. NINETEEN. Stupid eggs.) 

After pooling the best recipes and coming up with one that made the best use of what we had in the house, our healthy eating kick and some scrumminess, here is my very own kedgeree recipe. 

What you need:

Two red onions, diced
A splash of oil
2 tsp ground corriander
2 tsp ground turmeric
4 tsp curry powder
300g long grain rice (brown would be healthier, but I only had white)
600ml water

Two large fillets of smoked haddock. Most recipes say undyed - we had the dyed stuff - it was yummy, and cheaper. 
2 bay leaves
300ml milk (I used skimmed because that's what I had)
8 eggs
Handful of chopped fresh parsley
Handful of chopped fresh coriander

What you do:

Pop your eggs in a pan of hot water to hard boil (5/6 minutes is good, that stops the yolks going too hard and ending up a bit dry) - top tip; when they're done plunge them into cold water to stop them over cooking and make them easier to peel.

Grab a great big, heavy bottomed pan. In the oil fry the onion for five minutes until it's all soft and translucent - then chuck in all your spices and give it a good stir and cook until your husband shouts that something is burning. 

That's the point to add in your rice, stir it all together, add your water and bring to the boil then reduce to simmer and leave on the lid. Cook it for ten minutes then knock off the heat. 

Whilst that's simmering put your milk, bay leaves and fish fillets in a frying pan and cook on each side for a few minutes until it begins to flake. 

Take the fish out of the milk (keep the milk for a little while, it might come in useful in a minute) and flake into chunks in a bowl and set aside. Eat a couple of chunks, just to make sure it's perfect. Eat a couple more. Stop because your husband tells you off.

Check your rice; if you're anything like me it will be not quite cooked but there's not quite enough liquid left - this is where your milk comes in useful - use that flavoured milk to add a little more liquid to your rice and get it cooked to perfection. 

Peel and quarter your eggs and take your rice, stir in your fish and eggs, throw in your chopped herbs and mix quickly, then serve. 

We had ours with a big dish of salad and it was amazing. 


This post is my entry for the #eggsmainsinminutes competition on Britmums - take a peek here to see what I'm talking about and check out the other entries for some delicious recipe ideas. 

This is a great family sized recipe, by the way, that will easily do lunch the next day as well as feeding a family of four for dinner. As Kedgeree is traditionally a breakfast food make it on a Friday and munch it up for brunch on Saturday with hot buttery toast and fruit juice! 

This, by the way, is the greatest pan of all time. 


  1. Yummmmmmy my aunt makes this in India a lot and uses prawns sometimes.

  2. Gorgeous and love how you praise the pan. Commenting for BritMums

    1. It really is a most excellent pan; vintage find from the 50s and the greatest thing I ever rescued from a skip!


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