KEDGEREE
Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.
Provided by PetsRus
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
- Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don't want to break up the fish and the eggs too much.
- If the mixture seems too dry add some poaching liquid or milk.
- Sprinkle the parsley over and serve.
KEDGEREE
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
Provided by HELENUK
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
- Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g
KEDGEREE
Breakfast.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
- Fry the onion gently in the butter with the garam masala and turmeric until softened.
- Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.
ASIAN-SPICED KEDGEREE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
- Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
- Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer.
- At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture form the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you've got a few friends and a few dishes to keep your eye on.
- Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix - I use a couple of wooden paddles or spatulas - and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro.
- This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.
KEDGEREE
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Time 45m
Number Of Ingredients 12
Steps:
- For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
- Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
- Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
- Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
- Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.71 milligram of sodium
KEDGEREE
This is a traditional British breakfast from colonial India and is a lovely little dish,with a nice balance of spicy and smoky flavours.It makes a tasty lunch or supper too -so get stuck in.
Provided by peter murdock
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
- Boil the eggs for 10 minutes.
- Hold under cold running water.
- Put the fish and bay leaves in a shallow pan with enough water to cover.
- Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
- Remove from pan and set aside.
- When cool enough to handle,remove skin from fish,flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain.
- Refresh in cold water,drain again,and leave in the fridge until needed.
- Melt the butterghee in a pan over a low heat.
- Add the ginger,onion and garlic.
- Soften for about 5 minutes,then add the curry powder and mustard seeds.
- Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
- Quarter the eggs.
- Add fish and rice to pan and gently heat through.
- Add the eggs,coriander and chilli and stir gently.
- Place in a warm serving dish.
- Mix the chopped coriander and natural yogurt,and serve with the kedgeree.
Nutrition Facts : Calories 427.5, Fat 21.9, SaturatedFat 12.2, Cholesterol 182, Sodium 110.9, Carbohydrate 30.6, Fiber 2.5, Sugar 3.1, Protein 27.3
KEDGEREE
Provided by Philip S. Brown
Categories Egg Rice Breakfast Brunch Sauté Low/No Sugar Salmon Curry House & Garden Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.
More about "kedgeree recipes"
TRADITIONAL KEDGEREE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (131)Total Time 1 hrCategory Breakfast, Brunch, LunchCalories 404 per serving
WHAT EXACTLY IS THE POPULAR BRITISH DISH OF KEDGEREE?
From thespruceeats.com
Occupation Freelance Food And Travel WriterEstimated Reading Time 2 minsAuthor Elaine Lemm
KEDGEREE (SPICED RICE WITH SMOKED HADDOCK) RECIPE ...
From cookingwithbry.com
SMOKED COD KEDGEREE RECIPE | GOOD FOOD
From goodfood.com.au
KEDGEREE - JAMES BOND FOOD
From jamesbondfood.com
KEDGEREE - WHOLESOME IRELAND - FOOD & PARENTING BLOG
From wholesomeireland.com
HOW TO MAKE KEDGEREE (AN ANGLO-INDIAN RECIPE) - LINSFOOD
From linsfood.com
KEDGEREE - PINCH OF NOM
From pinchofnom.com
EASY KEDGEREE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SALMON KEDGEREE RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
KEDGEREE - FOODFOOD
From foodfood.com
QUICK SALMON KEDGEREE | CANADIAN LIVING
From canadianliving.com
KEDGEREE, MRS. PATMORE’S FIRST DISH | DOWNTON ABBEY COOKS
From downtonabbeycooks.wordpress.com
KEDGEREE | DEFINITION FROM THE FOOD, DISH TOPIC | FOOD, DISH
From ldoceonline.com
KEDGEREE - LONDON, ENGLAND | LOCAL FOOD GUIDE
From eatyourworld.com
KEDGEREE | FOOD THINKERS BY BREVILLE
From foodthinkers.com
PAIRING WINE WITH KEDGEREE | THE WINE SOCIETY
From thewinesociety.com
JAMES MARTIN'S EASY KEDGEREE RECIPE - BBC FOOD
From bbc.co.uk
KEDGEREE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
INDIAN KEDGEREE RECIPE - INDIAN RECIPES BY THE CURRY GUY
From greatcurryrecipes.net
KEDGEREE - GOURMET TRAVELLER
From gourmettraveller.com.au
KEDGEREE RECIPE | RICE RECIPES | TESCO REAL FOOD
From realfood.tesco.com
KEDGEREE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO COOK PERFECT KEDGEREE | FISH | THE GUARDIAN
From theguardian.com
HOW TO EAT: KEDGEREE | FOOD | THE GUARDIAN
From theguardian.com
KEDGEREE (AND KEEPING A FOOD DIARY) - DAD'S ONION
From dadsonion.com
KEDGEREE-INSPIRED SHRIMP MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
KEDGEREE: FOOD FACTS AND TRIVIA
From foodreference.com
EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES
From jamieoliver.com
KEDGEREE | EGG RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
KEDGEREE - WIKIPEDIA
From en.wikipedia.org
KEDGEREE RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
KEDGEREE - THE IRISH TIMES
From irishtimes.com
KEDGEREE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
THE ORIGINS OF KEDGEREE - THE ECONOMIST
From economist.com
KEDGEREE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
KEDGEREE | FOOD IN A MINUTE
From foodinaminute.co.nz
KEDGEREE - CANADIAN LIVING
From canadianliving.com
SIMPLE SMOKED HADDOCK KEDGEREE - LOST IN FOOD
From lostinfood.co.uk
MARY BERRY'S KEDGEREE RECIPE - YOU MAGAZINE
From you.co.uk
KEDGEREE - DOWNTON ABBEY COOKS | GILDED AGE COOKS
From downtonabbeycooks.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #breakfast #lunch #rice #seafood #easy #european #english #fish #dietary #pasta-rice-and-grains
You'll also love