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My mum made the best Kedgeree ever. Her recipe is a legend in our house and it is one of our go-to easy quick meals. You can eat it at any time of the day, and traditionally Kedgeree was served at breakfast time. It was a classic in the time of the Indian Raj and very popular as Victorian nursery food. This recipe brings together a gorgeous combination of buttery, delicately curried rice, smoky haddock and hard-boiled eggs. We  have added some peas to sweeten the recipe, but the rest is the same turmeric Kedgeree that mum used to cook.

Mace blades are the dried reddish covering of the nutmeg seed. Mace is highly nutritious and is often an ingredient in cough syrups and cold rubs and may also be given to help and prevent wheezing. Turmeric is the most well researched anti-inflammatory herb and is super -charged when combined with black pepper.

Here are the details...
Print Recipe
Servings Prep Time
people 5 minutes
Cook Time
25 minutes
Servings Prep Time
people 5 minutes
Cook Time
25 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 5 minutes
Cook Time
25 minutes
Servings Prep Time
people 5 minutes
Cook Time
25 minutes
Ingredients
  • 250 grams Rice We love brown Basmati mixed with black wild rice and Camargue red rice
  • 100 grams Peas
  • 1 tablespoon Butter Or ghee
  • 150 ml Milk Cow's, goat or unsweetened almond or coconut milk
  • 200 grams Haddock Naturally smoked and undyed
  • 1/4 teaspoon Turmeric
  • 1 blade Mace Or 1/2 teaspoon of mace powder
  • 3 Eggs
  • 1 tablespoon Parsley (chopped)
  • Salt Pink Himalayan, Maldon or Celtic.
  • Pepper
  • Cayenne pepper Optional if you like a bit of a 'kick' to your food
Units
Instructions
  1. Cook the rice as per the instructions on the packet. In the last two minutes of cooking add the peas.
  2. Bring a small saucepan of water to the boil and place the whole eggs gently in the water. Boil for 10 minutes and then allow them to cool enough to be able to pick them up and peel them. You can speed this up by rinsing them under a cold tap for a minute or so. After you peel the eggs, then chop them roughly.
  3. Melt the butter in a frying pan and then add the milk, turmeric and mace and heat until it is simmering.
  4. Add the fish to the milky mixture and cook gently. You can turn the heat off after 5 minutes as the heat of the milk will cook the fish all the way through. Use a fork to gently break up the fish into small pieces.
  5. Combine the rice, the eggs and the fish mixture all together and season with plenty of salt, pepper, chopped parsley and some cayenne pepper if you like it spicy.
Recipe Notes

This can easily be made dairy free by using oat, almond or coconut milk and Biona dairy free margarine.

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