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Kedgeree

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

15 minutes

45 minutes

2/5

Also works a treat with: Smoked mackerel or salmon

Book: Curry Legend World Tour (p152)

Goes great with: Date Chutney (p210)

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£0.50

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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

Low Effort

Main Ingredient

Eggs

Main Ingredient

Fish/Seafood

Main Ingredient

Pulses

Main Ingredient

Rice/Grains

Main Ingredient

Yogurt/Dairy

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Mild

Origin

Popular Style

European

Popular Style

Fusion

Country

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

Curry Legend World Tour

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Kedgeree - PDF Recipe Only - £0.50

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