Good Kedgeree recipe?

Anyone got a tried and tested recipe for Kedgeree? I have not had it for years and fancy giving it a go but every recipe I come across lists a different bunch of ingredients!

Everyone has their own.
Mine – boil bismati rice with 3 or 4 cardamoms – 6 oz rice drain/ rinse and cool rice when it is slightly underdone

Poach a finny haddock fillet

Boil two eggs really hard

Melt an couple of ounces of butter in a pan – Add 3-4 spring onions fry for a minute or two, then flake the fish into that and a teaspoonful of guram masala. stir for a minute or two then add the rices – stir until hot right thru.

Slice the eggs

Chop a load of parsley

Add cream to the rice /fish mix and the parsley stir on gentle heat until well mixed

turn out onto plate, decorate with egg slices and a sprig of parsley

Serves two

Thanks TJ!

lemon juice is nice too.

Slowly fry a finely chopped onion in 75 grams of unsalted butter until soft. Then add 1 tbs of medium to hot curry powder and cook through for 2 minutes. Add basmati rice along with another 50 grams of butter and cook for 2 minutes on a low heat until each grain of rice is coated. Pour in chicken/veg stock and cover. Once nearly all the liquid has been absorbed flake the cooked smoked haddock in to the mix and season with black pepper and salt if needed. Pop a huge ladle full onto a warmed plate add a soft poached egg on top a few snipped chives and finally a drizzle of olive oil. Sorted

P.S Don’t just use Garam Masala it won’t taste as good as if you use curry powder. Maybe use curry powder AND Garam Masala but not GM on it’s own.

ok – reading this has made me super hungry so i’m going to attempt a combinatioon of the two approaches right now!

Its an anglo indian dish made up from leftovers originally so there is no one right answer. Yseterdays rice plus left over smoked fish from breakfast My recipe is from Jane Grigson.

You’re right TJ i’ve never seen 2 the same. I’m ordered to make a version of this from Gary Rhodes’ New British Cooking book (or something similar) every boxing day by my wife. It takes about 4 hours and uses about 1 packet of butter, coconut milk and single cream. To say it’s rich is an understatement. Amazing taste but you can’t eat much. P.S Just checked Sophies recipie and it seems she uses a curry paste not GM?

Well its from memory from her book – not looked at the book for that one for years – modified by me perhaps. I prefer the subtle cardamon rice and GM to curry powder.

as above, no two recipes the same.

When Ive tried from a book, it just doesnt seem right.

There is of course only one correct recipe, and that’s Mum’s 🙂

stick the kettle on . get some broken fish a few different types is always good (i like smoked haddock and smoked salmon) put it in a bowl add the contents of the kettle
chop two or three shallots
crush a teaspoon of cumin seeds and a teaspoon of coriander seeds
put a generous slug of olive oil in a large saucepan and fry the shallots till soft
add the cumin and coriander
add enough rice to cover the pan base well and drain the fish stock from the fish and add to rice stir once
bring to the boil then turn down to a gentle simmer
stick four eggs on to hard boil
when the eggs are done the rice should be ready
peel the eggs
flake fish into rice
chop and add eggs
add some parsley and some good black pepper
add two tablespoons of mango chutney and a decent chunk of butter
and the job’s a good’un
will feed four or one oli

Gentle fry onion and green peppers for 10 mins or so.
Add whatever spices you want (madras curry powder for me), chopped chilli, cook a bit.
Add uncooked basmati rice, stir til it’s absorbed oil/moisture. Add stock, cook til stock absorbed and rice done.
Add flaked fish.
Add chopped fresh corriander.
Squeeze of lemon juice.
Eggs if you want.
Yum.

As everyone else has said, use what you have kicking around. Mine is different each time.

God I love kedgeree, especially with toast……… seems to be an acquired taste though! Interesting that some people use uncooked rice. I use standard long grain rice that’s been pre-cooked and allowed to cool.