Quick kedgeree

Name: Quick kedgeree
Prep time: 30 min
Total time: 30 min
Yield: Serve 4-6
Cuisine: British recipes

Easy
September 2013

Easy
September 2013

Serve 4-6
Hands-on time 30 min

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.

Nutrition: per serving

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

Nutrition: per serving

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

For 6

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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

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

Method

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.
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.
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.

Method

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.
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.
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.

delicious. tips

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

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Cheryl Wilson says:

13th Sep 2017 at 9:19 am

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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