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
- 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.
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
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Reviews
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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