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Kedgeree

4.5/5 from 2 Customers

Kedgeree is a hugely popular dish from the days of the Raj.

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15 minutes

45 minutes

2/5

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Kedgeree is a hugely popular dish from the days of the Raj. It’s based on Khichdi - an Indian dish of rice, lentils and spices - which the Victorians adjusted by toning down the spices and adding the solidly British ingredients of boiled eggs and smoked fish.

Click here to read all about our spice travels to research different recipes!

Recipe

15 minutes

45 minutes

2/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Eggs

Main Ingredient

Fish/Seafood

Main Ingredient

Rice/Grains

Taste Profile

Meal Taste

Fragrant

Meal Taste

Mild

Origin

Popular Style

Indian

Country

India

  • 300g smoked haddock
  • 3 cloves of garlic
  • 2 medium onions
  • 1 small bunch of parsley or coriander
  • 1 lemon
  • 50g butter
  • 250ml milk (any type is fine!)
  • 4 eggs
  • A handful of raisins or sultanas (optional)
  • 250g cooked green lentils (from a pouch or tin,or cook dried lentils from scratch)
  • 250g basmati rice

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Product Rating (2):

4/5

I have cooked this recipe a couple of times and love the results. All the flavours and textures work so well together. This is ironic as I grew up not liking fish, particularly smoked haddock! The only downside I have discovered is that the egg doesn’t freeze well. If you intend freezing this dish, I’d recommend that you chop the two eggs that get mixed in fairly small and omit the two half eggs that sit on top.

Add the eggs after defrosting. Genius! I wish I'd thought of that!

5/5

Another fabulous dish from “Curry Legend World Curries” Book. Tasty and quick to make definitely will make again

Ooh this looks lovely! So fresh and flavoursome!

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