The Ultimate Kedgeree Recipe: A Classic British Comfort Dish Perfect for Any Meal

Discover this authentic kedgeree recipe featuring flaked fish, fragrant rice, and perfectly boiled eggs. This homemade British comfort food is quick, easy, and perfect for breakfast or dinner from www.bbrecipes.com.

Introduction

Nothing quite captures the essence of British comfort food like a perfectly prepared kedgeree. This traditional recipe transforms simple ingredients into something truly extraordinary, making it the perfect dish for anyone seeking a satisfying, flavorful meal. Whether you’re looking for an impressive breakfast recipe, a hearty lunch, or a comforting dinner option, kedgeree delivers on all fronts.

This kedgeree recipe has been a beloved staple in British households for generations, and for good reason. The combination of flaky smoked fish, aromatic basmati rice, hard-boiled eggs, and warm spices creates a dish that’s both sophisticated and deeply comforting. What makes this recipe particularly appealing is how easy it is to prepare, requiring just a handful of ingredients and straightforward cooking techniques that any home cook can master.

The beauty of kedgeree lies in its versatility and the way it brings together diverse flavors and textures. The smoky fish provides depth, the rice offers substance, while the eggs add richness and the curry powder brings warmth and complexity. This homemade kedgeree recipe will quickly become your go-to dish when you want something special but don’t want to spend hours in the kitchen.

Ingredients

Main Ingredients:

• 1 lb smoked haddock or cod fillets
• 1½ cups basmati rice
• 4 large eggs
• 4 tablespoons butter
• 1 large onion, finely chopped
• 2 teaspoons curry powder
• ½ teaspoon turmeric
• 2 bay leaves
• 3 cups whole milk
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Optional Garnishes:

• Additional fresh parsley
• Paprika for dusting
• Extra hard-boiled egg quarters

Nutrition Facts

Per Serving (serves 6):

• Calories: 485
• Protein: 28g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 2g
• Sodium: 890mg
• Cholesterol: 185mg

This kedgeree recipe provides excellent protein content from both the fish and eggs, making it a nutritious meal option. The rice provides energy-giving carbs while the fish delivers healthy omega-3 fatty acids.

Preparation Instructions

Step 1: Prepare the Fish

Place the smoked fish in a large, shallow pan and cover with the milk. Add the bay leaves and bring to a gentle simmer over medium heat. Poach the fish for 8-10 minutes until it flakes easily. Remove the fish carefully and set aside to cool, reserving the poaching liquid. Once cooled, flake the fish into large chunks, removing any bones.

Step 2: Cook the Rice

Rinse the basmati rice under cold water until the water runs clear. In a large saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Step 3: Prepare the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes for perfectly cooked hard-boiled eggs. Transfer to ice water to cool, then peel and quarter the eggs.

Step 4: Create the Base

In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the curry powder and turmeric, cooking for another minute until fragrant.

Step 5: Combine Everything

Add the cooked rice to the onion mixture, stirring gently to coat with the spiced butter. Gradually add ½ cup of the reserved poaching liquid and the cream, stirring carefully to combine. Fold in the flaked fish and quartered eggs, being gentle to avoid breaking them up too much.

Step 6: Final Seasoning

Season the kedgeree with salt and pepper to taste. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.

Serving Suggestions

This kedgeree recipe shines as a versatile dish that works beautifully for any meal. For breakfast or brunch, serve it alongside grilled tomatoes and buttered toast. As a lunch dish, pair it with a crisp green salad dressed with lemon vinaigrette. For dinner, consider serving this recipe with steamed vegetables or roasted asparagus.

The dish also makes an excellent centerpiece for a buffet-style meal. Present it in a large, warmed serving dish garnished with extra parsley and paprika for an appealing presentation. Provide lemon wedges on the side so guests can add brightness to their individual portions.

For special occasions, you can elevate this kedgeree recipe by serving it in individual ramekins, topped with a sprinkle of fresh herbs and a light dusting of paprika. This presentation transforms the humble dish into something restaurant-worthy.

Pro Tips

Success with this kedgeree recipe comes down to a few key techniques. First, don’t overcook the fish during poaching – it should just flake apart easily when tested with a fork. Overcooked fish will become tough and lose its delicate texture that makes this recipe so appealing.

When preparing the rice, make sure to rinse it thoroughly until the water runs clear. This removes excess starch and ensures your kedgeree won’t become gluey. Use basmati rice for the best results, as its long grains and aromatic quality complement the other ingredients perfectly.

The curry powder is crucial to authentic kedgeree flavor, but don’t let it burn when cooking with the onions. Keep the heat at medium and stir constantly once you add the spices. If you prefer a milder curry flavor, reduce the amount slightly, but don’t omit it entirely as it’s essential to the character of this recipe.

Handle the flaked fish gently when folding it into the rice mixture. Large, chunky pieces are more appealing than tiny shreds, so resist the urge to break it up too much. Similarly, quarter the hard-boiled eggs rather than chopping them small – they should remain distinct elements in the finished dish.

Variations

This kedgeree recipe adapts beautifully to different dietary needs and preferences. For a vegetarian variation, substitute the smoked fish with smoked tofu or roasted mushrooms, using vegetable stock instead of the fish poaching liquid. The smoky flavor remains, while the protein content stays substantial.

Those following a dairy-free diet can substitute the butter with olive oil and replace the cream with coconut milk. This variation adds a subtle tropical note that complements the curry powder beautifully.

For a lighter version of this recipe, use Greek yogurt in place of some of the cream, stirring it in at the very end to prevent curdling. You can also increase the proportion of vegetables by adding peas, diced bell peppers, or chopped tomatoes.

If you prefer a spicier kedgeree, add a pinch of cayenne pepper along with the curry powder, or include some finely chopped fresh chilies with the onions. For those who enjoy more complex spice profiles, try substituting the curry powder with garam masala or adding a pinch of ground cardamom.

Frequently Asked Questions

Can I make kedgeree ahead of time? While kedgeree is best served fresh, you can prepare components in advance. Cook the rice, eggs, and fish separately, then combine them when ready to serve. Reheat gently with a splash of milk or cream to restore moisture.

What type of fish works best for this recipe? Smoked haddock is traditional, but smoked cod, salmon, or mackerel all work well. The key is using a fish with good smoky flavor and firm texture that won’t fall apart during cooking.

Can I freeze leftover kedgeree? While possible, freezing isn’t recommended as the eggs and rice can become watery and lose their texture. It’s better to store leftovers in the refrigerator for up to 2 days and reheat gently.

Is kedgeree supposed to be dry or creamy? Traditional kedgeree should have a slightly creamy consistency, not dry like fried rice, but not soupy either. The cream and reserved poaching liquid provide the right moisture level.

Can I use brown rice instead of basmati? You can substitute brown rice, but adjust the cooking time accordingly as it takes longer to cook. The texture will be different from the traditional recipe, but it’s a healthier alternative.

Conclusion

This kedgeree recipe represents the perfect marriage of comfort and sophistication, proving that simple ingredients can create something truly special. The combination of flaky smoked fish, fragrant rice, and perfectly cooked eggs makes every bite satisfying and memorable. Whether you’re introducing your family to this classic British dish or rekindling your own love affair with kedgeree, this recipe delivers authentic flavors with reliable results.

The beauty of this homemade kedgeree lies not just in its delicious taste, but in its versatility and ease of preparation. It’s equally at home on a weekend brunch table as it is serving as a comforting weeknight dinner. The recipe scales easily for larger gatherings, making it perfect for entertaining.

We encourage you to try this kedgeree recipe and make it your own through the suggested variations. Don’t forget to share your results and any creative modifications you discover along the way. For more traditional comfort food recipes and innovative twists on classic dishes, visit www.bbrecipes.com regularly. Our collection of easy, homemade recipes continues to grow, ensuring you’ll always find fresh inspiration for your next culinary adventure. Leave a comment below about your kedgeree experience and let us know which variation you’re excited to try next.