Quick kedgeree

  • Portion size: Serve 4-6
  • Hands-on time 30 min
  • Difficulty: easy

Kedgeree can be eaten for breakfast, lunch or dinner. An easy recipe that’s ready in 30 minutes it’s perfect for a family-style brunch where everyone can dig in.

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Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 3 garlic cloves, crushed
  • 3cm fresh ginger, grated
  • 1 onion, finely sliced
  • 1 red chilli, deseeded (unless you like more heat) and finely chopped
  • 1 heaped tbsp garam masala
  • 2 tsp ground turmeric
  • 2 tbsp tomato ketchup
  • 250g basmati rice, rinsed and drained
  • 500ml vegetable or chicken stock
  • 250g hot smoked fish (such as salmon, trout or mackerel), flaked
  • 3 medium free-range eggs, put straight into boiling water for 6 minutes, cooled under running water, then shelled and quartered
  • Chopped fresh coriander to garnish
  • Lemon wedges to serve
  • Raita or yogurt to serve
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Method

  1. Heat the oil in a large sauté pan with a lid. Add the mustard seeds and cumin seeds, then fry gently for a few minutes until they start to pop and smell toasted. Add the garlic and ginger and cook for 2 minutes more, then add the onion, chilli and remaining spices. Cook for 5 minutes or so until the onion has softened.
  2. Stir the ketchup into the pan, then add the rice and stock. Stir, bring to a simmer, then cover and cook for 10 minutes. Uncover and simmer for another 10 minutes until cooked.
  3. When the rice is ready, season, then toss through the fish. Tip onto a serving plate and scatter with the quartered eggs and coriander. Serve with lemon wedges and raita or yogurt.
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Nutrition

  • 317kcals Calories
  • 10g (1.9g saturated) Fat
  • 16.9g Protein
  • 34.1g (1.8g sugars) Carbs
  • 0.5 Fibre
  • 1.4g Salt

For 6

Quick wins & tips

For mint raita, stir chopped mint into natural yogurt. Sprinkle with chilli powder and sliced spring onions.

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Reviews

CherylWilson

This was very tasty but I confess to cheating and using microwave rice which made it even quicker! I followed the recipe exactly except instead of adding rice and stock I just added the cooked rice and stirred that in. Meant I didn’t have to cover and simmer for 20 mins, which doesn’t really make this meal “quick”. Tasted excellent though and will be making it again (my way).

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