This super quick kedgeree dish is light yet filling and something you can pull together from bits and bobs in the fridge. The perfect breakfast/brunch, lunch or supper dish.
What is Kedgeree?
Kedgeree (aka kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
Other fish can be used instead of haddock such as tuna or salmon, though these are not traditional.
According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as khichiri dating back to the 14th century and eaten across India. The early colonialists developed a taste for it, as it reminded them of nursery food.
Ingredients for quick easy kedgeree
- I’ve opted for smoked mackerel as my fish base for this kedgeree. You can use any fish that you like really. As the smoked mackerel is already cooked this makes the kedgeree even quicker to make.
- Hard boiled eggs. These are a traditional element of this classic breakfast dish so don’t miss them out.
- Rice. I’ve used brown Basmati rice. Again you can use any rice you have to hand. Brown Basmati rice is healthier than plain white so it’s a good option if you are going healthy here.
- The herbs – I’ve used chopped fresh parsley and dill here.
- Lemon juice is a must to bring out the flavour of the fish.
- Peas, frozen peas are perfect here. Great flavour and fast cooking.
- Curry spice – the most important element of a good kedgeree!
I’ve used my own homemade curry spice for this wee recipe, but again just use whatever curry powder you have to hand.
Use leftover cooked rice if you have some from the night before.
Try chopped green beans instead of peas here.
Tinned or fresh tuna work well, smoked salmon, smoked haddock or salmon.
Add some prawns/shrimps for interest and contrast.
How to make quick kedgeree
This really is real fast food at it’s best.
As I already said this is a quick kedgeree and really couldn’t be easier to make.
It is simply a case of hard boiling the eggs before you start and then sauteing the fish in the butter with the curry powder, adding the rice and peas and stirring in lemon juice and herbs and adding the hardboiled eggs.
As ever, sometimes the simplest dishes are the best.
How many does this kedgeree serve?
This recipe os for one good sized serving of kedgeree. A hearty meal for brunch or lunch or even supper.
Just multiply the ingredients to serve as many as you wish.
Looking for more delicious fish recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Quick and easy Kedgeree recipe
- 2 eggs hard boiled
- 1 tbsp butter
- 100 g smoked mackerel fillets
- 65 g basmati rice cooked
- 1/2 tsp curry powder
- 1 tbsp lemon juice
- 2 tbsp peas
- 1 tsp parsley
- 1 tsp dill
- Hardboil the eggs, peel and set aside.
- Heat the butter in a pan and saute the fish with the curry powder for 5 minutes.
- Add the rice, lemon juice and peas and stir well. Cook until piping hot.
- Sprinkle on the herbs and serve with the hardboiled eggs chopped up on top.
- Season with salt and pepper to taste.