Simple Smoked Haddock Kedgeree With Basmati Rice And Eggs
Kedgeree is a delicious, yet easy to make, Indian dish that combines smoked haddock, basmati rice and eggs. It’s perfect for a hearty breakfast or lunch, and can easily be tailored to your liking. This version is simple yet tasty, and sure to please everyone at the table! Give it a try today.
What is Kedgeree?
Kedgeree is a dish originating from India, typically made with rice, smoked fish, and spices. It was brought to the UK in the Victorian times and listed as a recipe in 1790 located in Scotland.
Kedgeree for breakfast
It is often served as a breakfast dish or as a light meal. There are many different variations of kedgeree, but the most common ingredients include rice, smoked fish, hard-boiled eggs, curry powder, and butter or ghee. The dish can also be made with other proteins such as chicken, shrimp, or tofu.
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Kedgeree is a versatile dish that can be served both hot and cold. It is often garnished with chopped scallions, chopped tomatoes, or yoghurt. Serve it over some hot buttered potato cakes for extra tastiness!
What are the benefits of eating kedgeree?
Some of the potential benefits of eating kedgeree include
– Boosting heart health due to the presence of omega-3 fatty acids in fish
– Helps to regulate blood sugar levels because rice is a slow-digesting carbohydrate
– Supporting weight loss because kedgeree is a relatively low-calorie meal
– Enhancing cognitive function due to the presence of omega-3 fatty acids
– Reducing inflammation due to the presence of curcumin (a compound found in curry powder)
Please note that these are only potential benefits and more research is needed to confirm the effects of kedgeree on human health. If you’re looking for a hearty, healthy, and flavorful dish, kedgeree is a great option. It can be made with either smoked fish or other proteins and can be served hot or cold. Kedgeree is also relatively low in calories, making it a good choice if you’re trying to lose weight or maintain a healthy weight
What are the drawbacks of eating kedgeree?
There are a few potential drawbacks to eating kedgeree, such as
– The high sodium content in smoked fish
– The presence of mercury in fish
– The use of refined carbohydrates in white rice. You could have cauliflower rice instead!
While there are some potential drawbacks to eating kedgeree, the dish can still be enjoyed in moderation. If you’re concerned about the sodium content, you can choose a lower sodium smoked fish or use less salt when cooking the dish. You can also opt for brown rice instead of white rice to get more fibre and nutrients. Overall, kedgeree is a delicious and healthy dish.
Ingredients
- 400 g Smoked Haddock Fillet Undyed
- 30 g Butter
- 2 tbsp Olive Oil
- 1 Onion chopped
- 300 g Basmati Rice
- 1 tbsp Curry Powder
- 1 tsp Ground Tumeric
- 500 ml Vegetable Stock
- 150 g Button Mushrooms (optional)
- 4 tbsp Double Cream
- Salt and Pepper
To Garnish
- 3 Eggs
- Fresh Coriander Finely Chopped
- 1 Onion thinly sliced (option
How to make kedgeree with smoked haddock
- Preheat the oven to 200°c/180°c fan/Gas 6
- Place the fish skin side down on bacon foil (enough to wrap it in) and season with salt and pepper and half the butter on top. Wrap the fish to make a parcel. Bake in the oven for about 18 minutes until cooked. Peel off the skin and remove any bones. Keep wrapped in the foil to keep warm and set aside.
- Pour half the oil into a large frying pan at high heat. Add the onions and fry for 2 minutes. Add the rice, curry powder and turmeric and stir for 1 minute so the rice is covered in the spices.
- Pour in the stock, cover with the lid and bring to the boil for 2 minutes then simmer gently for 15 minutes adding more stock if needed. When the liquid is absorbed and the rice is cooked remove from the heat and set aside.
- In a frying pan add the sliced onion and fry over a medium heat for 10 minutes until soft and golden and set aside on a warm plate. In the same pan add the mushrooms and fry for 4 minutes. Then set aside.
- Add the eggs to a saucepan of cold water and bring to the boil. Cook for 4 minutes then plunge into cold water. Take the shell off and cut them into quarters.
- Tip the fried mushrooms into the rice with lemon juice and cream and mix together. Add the haddock with its juices and fold in. Season with salt and pepper.
- Spoon into your serving dish and top with onions, eggs and chopped coriander.
How to store kedgeree?
Kedgeree can be stored in an airtight container in the fridge for up to 2 days. Reheat kedgeree until piping hot before serving. You can also freeze kedgeree for up to 3 months without the eggs! Defrost in the fridge overnight before reheating
To serve, top with a fried egg and some chopped fresh coriander, parsley or chives. Kedgeree is also delicious with a dollop of natural yoghurt or mango chutney stirred through just before serving. Enjoy!
Simple Smoked Haddock Kedgeree With Basmati Rice And Eggs
Equipment
Ingredients
- 400 g Smoked Haddock Fillet (Undyed)
- 30 g Butter
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 300 g Basmati Rice
- 1 tbsp Curry Powder
- 1 tsp Ground Tumeric
- 500 ml Vegetable Stock
- 150 g Button Mushrooms (optional)
- 4 tbsp Double Cream
- Salt and Pepper
To Garnish
- 3 Eggs
- Fresh Coriander (Finely Chopped)
- 1 Onion (thinly sliced (optional))
Instructions
- Preheat the oven to 200°c/180°c fan/Gas 6
- Place the fish skin side down on bacon foil (enough to wrap it in) and season with salt and pepper and half the butter on top. Wrap the fish to make a parcel. Bake in the oven for about 18 minutes until cooked. Peel off the skin and remove any bones. Keep wrapped in the foil to keep warm and set aside.
- Pour half the oil into a large frying pan at high heat. Add the onions and fry for 2 minutes. Add the rice, curry powder and turmeric and stir for 1 minute so the rice is covered in the spices.
- Pour in the stock, cover with the lid and bring to the boil for 2 minutes then simmer gently for 15 minutes adding more stock if needed. When the liquid is absorbed and the rice is cooked remove from the heat and set aside.
- In a frying pan add the sliced onion and fry over a mediun heat for 10 minutes until soft and golden and set aside on a warm plate. In the same pan add the mushrooms and fry for 4 minutes. Then set aside.
- Add the eggs to a saucepan of cold water and bring to the boil. Cook for 4 minutes then plunge into cold water. Take the shell off and cut them into quarters.
- Tip the fried mushrooms into the rice with lemon juice and cream and mix together. Add the haddock with its juices and fold in. Season with salt and pepper.
- Spoon into your serving dish and top with onions, eggs and chopped coriander.
