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Kedgeree
Kedgeree is a hugely popular dish from the days of the Raj.
15 minutes
45 minutes
2/5
Blends Needed
Also works a treat with: Smoked mackerel or salmon
Book: Curry Legend World Tour (p152)
Goes great with: Date Chutney (p210)
In stock
£0.50
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 4
Low Effort
Eggs
Fish/Seafood
Pulses
Rice/Grains
Yogurt/Dairy
Dietary
Gluten Free
Taste Profile
Mild
Origin
European
Fusion
UK
- 300g skinless smoked haddock - cut into bite-size pieces
- 1 medium onion - finely chopped
- 3 cloves of garlic - finely chopped
- A small bunch of parsley or coriander - finely chopped (optional)
- 1 lemon
- 50g butter
- 250ml milk (any type)
- 4 eggs (any size)
- A handful of raisins or sultanas (optional)
- 250g ready-cooked green lentils (or use dried and cook your own)
- 250g basmati rice
Curry Legend World Tour
Ebook Only - £5.00
Add to BasketBook Only - £15.00
Add to BasketKedgeree - PDF Recipe Only - £0.50
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