Anne’s Kedgeree

MY MOTHER’S COOKBOOK

Based on the Indian dish shahi khichri (more commonly known as khichri), kedgeree was the name given to a breakfast dish made with fish, lentils and rice. Shahi khichri was named after Shahjehan, ruler of the Mughal Empire from 1628 until 1658, his chefs adapting the recipe with variations on rice and lentils with onions and tomatoes, and numerous spices. The British developed a fondness for kedgeree and used suitable fish fillets such as salmon and turbot and then developed the dish with smoked haddock. It became a traditional breakfast dish in parts of England and Scotland.

  • 600 g smoked haddock fillets
  • 500 ml vegetable stock, heated
  • 250 g long grain rice
  • 100 g onion, sliced thin
  • 2 eggs, hard-boiled, peeled, sliced
  • 30 g + 15 g butter
  • 1-2 tsp curry powder
  • 5 sprigs parsley, chopped

Poach the haddock in the hot vegetable stock over a low heat, about 5 minutes. Turn off the heat, leave to cook for another 5 minutes. Remove haddock from pan, leave to cool a little.

Sauté the onion in a small amount of butter until soft, add the curry powder then the rice, stir into the onions.

Pour 375 ml of stock into the onion-rice mixture. Simmer until the rice is cooked.

Flake the haddock, add to the rice mixture. Add the butter and parsley.

Serve garnished with the egg slices.