Kedgeree is an Anglo-Indian dish based on the comfort food of Southern Asia, khichdi. Traditionally eaten by wealthy Victorians for breakfast, it is now more commonly served at lunch or dinner. Quite right too, says I. Though I often have eggs first thing on a Sunday morning, though kippers are always my first choice for breakfast in Scottish hotels and though (having lived in Japan) I’m no stranger to rice in the morning, fish, eggs and rice altogether before noon seems like madness to me.
No wonder those Victorians were a chubby lot.
Making efforts to avoid said chubbiness, I prepared my kedgeree with much less butter than is usually used and extra green stuff. The result was a fresher, lighter dish of rice and fish than I’ve previously tasted and I preferred it this way.
My Lighter Kedgeree
250g smoked haddock fillets
1 tblspn ghee or butter
1 onion, chopped roughly
100g basmati rice
1-2 tspn medium curry powder (to taste)
75g fresh or frozen peas
2 boiled eggs, chopped
4 spring onions, chopped
Small handful of parsley, chopped
- Place fish in a large pan and just cover with boiling water. Simmer very gently for three minutes. Remove fish from the pan and set aside to cool. Reserve cooking water.
- In a seperate pan, fry the onion gently in the ghee until soft. Stir in the rice and curry powder. Cook for another minute.
- Add 150ml of the cooking water to the rice and onion. Bring to the boil, cover and simmer for 5 mins. Add the peas, recover and continue cooking for another 5 minutes until liquid is absorbed and rice is cooked. You may need to add a little more of the reserved liquid.
- Meanwhile, flake the fish and remove any bones.
- Add the fish to the rice and stir through gently. You may need to add a little more water to prevent scorching.
- Season carefully before serving topped with the boiled eggs and sprinkled with spring onion and parsley.
For those of you who are in a rich and indulgent mood, check out these recipes instead: