How To make Kedgeree
2 Eggs, hard-cooked
- peeled, chopped fine 1 1/2 c Flaked finnan haddie *
*freshened, boned, skinned, - (or any smoked fish) -*** (See NOTE) *** 3 c Cooked basmati rice
-(try brown basmati rice) 3/4 c Heavy cream
1 1/2 ts Curry powder (or to taste)
1/2 ts Freshly grated nutmeg
Generous grindings of pepper 3 tb Lemon juice
Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.
How To make Kedgeree's Videos
THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.
Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added — just light sea salt and wood smoke.
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Smoked Haddock Kedgeree
Makes 4 portions
1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper
Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
theroyalchef.com
Fish Kedgeree Recipe - By VahChef @ VahRehVah.com
Fish Kedgeree is wholesome dish made with flaked smoked fish combined with rice, spices, eggs, fresh herbs and cream.
Ingredients:
Basmati rice 1 cup
Chicken stock 2 cup
Cumin seeds ¼ ts
Butter 1 tb
Bay leaves 3 n
Green peas 50 g
Curry powder 1 ts
Moong daal 1 tb
Salt
Fish (bone less) 150 g
Coriander chopped 1 b
Spring onions chopped 2 tb
Boiled eggs 2n
Ingredients:
Moong daal and basmati rice soak separately for 30 minutes.
Heat a pan add cumin seeds, bay leaves, butter, green peas, curry powder, moong daal, basmati rice, salt, mix this and add chicken stock, put the lid on and let it cook till the rice is done. In this add any type of fish (boneless) put the lid on and let it cook for few minutes in a slow flame, then sprinkle chopped coriander, spring onions, mix this well, put the lid on for 3 minutes then serve this with boiled eggs.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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Kedgeree - English fish with curried rice
True fusion food at its best! Traditional English smoked fish with curried rice. Absolutely delicious way using economical smoked fish (haddock or cod).
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Tess Ward shows you how to cook the BEST ever kedgeree | Tatler UK
Tess Ward shares her easy crispy smoked kedgeree recipe and shows you how to cook it for your next dinner party.
Filmed and edited by Kris Anwar.
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Smoked Haddock Kedgeree Recipe
This curry inspired rice dish was brought back to the UK from colonial India and is traditionally eaten for breakfast or brunch. If you're not quite up to curried fish in the morning then enjoy it as an awesome mid-week meal!
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Classic Kedgeree recipe - British Breakfast
Classic Kedgeree recipe- British Breakfast
Traditionally a British breakfast dish that was bought over from India during the reign of Queen Victoria. This recipe is delicious any time of the day and not just for breakfast.
My wife has requested this recipe for a long time, I didn't do it as i thought it was too simple to show however I'm glad i did. The flavour that this dish delivers is amazing and a must try.
What you will need -
Curry paste/curry powder
1 onion
2 cloves of garlic
1 inch ginger
Smoked fish ( i used haddock )
300g - 400g pre cooked cold long grain or basmati rice
500ml Milk
2-3 hard boiled eggs - I cooked mine for 6 and a half minuets in boiling water
salt and pepper to taste
1tbsp olive oil to fry
Its as simple as that.
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