Quick kedgeree

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

Published: 23 Feb 17
Updated: 18 Mar 24

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.

Easy
September 2013

Test kitchen approved

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

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

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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.

Recipe from September 2013 Issue

Nutrition

For 6

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

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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