kedgeree

You could call this ‘a kitsch brekkie’: it’s a combination of Indian kitchari – a spicy dish of rice and split pulses – and kedgeree – the British version of the dish, with smoked fish and hard-boiled eggs. It would also make a brilliant midweek supper.

Kitchari with kedgeree toppings

tbsp ghee

onion, finely chopped

cumin seeds

root

green chilli, finely chopped (seeds removed if preferred)

tomatoes, roughly chopped

½ tsp ground turmeric

asafoetida

200 grams/7 ounces mung dal, well rinsed and drained

white basmati rice, well rinsed and drained

salt

eggs

500 milliliters/18fl oz milk

400 grams/14 ounces skinless undyed smoked haddock fillet

coriander leaves

lemon

Kipper kedgeree

smoked undyed kippers (preferably Whitby, Isle of Man

450 milliliters/16fl oz boiling water

butter

tsp curry powder

basmati rice

110 milliliters/4fl oz double cream

½ lemon, juice only

salt and black pepper

eggs, hard-boiled, peeled, roughly chopped

tbsp roughly chopped fresh flatleaf parsley

This twist on the classic breakfast dish uses salmon instead of smoked haddock and is perfect if you&#x27;re counting calories or following a plan like Weight Watchers.

Salmon Kedgeree | Slimming &amp; Weight Watchers Friendly

salmon

onion (finely chopped)

g beans

g frozen garden peas

spring onions

garlic

stock

tbsp mild curry powder

lemon (juiced)

low calorie cooking spray

Bake

Preheat the oven to 180ºC, spray a baking sheet with low calorie cooking spray and bake the salmon for 10 minutes.

Spray

While the salmon is cooking, spray the large saucepan with low calorie cooking spray.

Sauté

Over a medium heat, sauté the onions for 5 minutes until softened, but not coloured.

Stir

Add the garlic and curry powder and stir through.

Add the rice, and stir for a minute until the rice is well coated with the spices.

Pour over the stock and add the green beans to the pan. Stir well.

Simmer

Bring to the boil, then reduce the heat and allow to simmer for 10 minutes. Don&#x27;t forget to remove your salmon from the oven after 10 minutes!

Add the peas and lemon juice, cook for another minute and then cover the pan and turn off the heat.

Leave

Leave for 10 minutes. During this time, the rice will absorb the remaining liquid and the heat from the pan will cook the peas.

Boil

While the rice is standing, boil 2 eggs for 8 minutes, refresh under cold water, peel and cut into quarters.

Uncover the rice and fluff it up with a fork. Flake the salmon into the pan, add the chopped spring onions and stir into the rice.

Divide

Divide the kedgeree into 4 bowls, top with the boiled egg and serve.

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Bake the salmon in the pre-heated oven.

Spray the large saucepan with low calorie cooking spray.

Sauté the onions.

Stir in garlic and curry powder.

Stir in the rice.

Add the stock and green beans.

Simmer for 10 minutes.

Add the peas and lemon juice.

Leave for 10 minutes.

Boil 2 eggs.

Add the salmon and chopped spring onions.

Divide the kedgeree into 4 bowls.

Salmon Kedgeree - Pinch of Nom

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

Easy kedgeree

tbsp curry powder

chicken stock

skinless smoked haddock

frozen peas

Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

Smoked haddock kedgeree

onion,

cardamom pods split open

turmeric

cinnamon stick

bay leaves

un-dyed smoked haddock fillet

parsley

lemon,

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

SMOKED SALMON KEDGEREE

ghee

ginger

fennel seeds

mustard seeds

leek (finely chopped (white only))

tomatoes (finely chopped)

basmati rice *

curry powder

sea salt flakes (or

lemon wedges (fresh coriander and dill - to serve)

Heat ghee in a large sauté pan or frying pan on  medium. Add garlic, ginger, bay leaves, cumin seeds, fennel seeds and mustard seeds. Sauté for a few seconds until seeds start crackling and get fragrant.

Add leek and sauté for a minute or two until leek starts softening and caramelising.

Add tomatoes and cook for another minute or two until tomatoes are glazed and softened.

Add cooked basmati rice, curry powder, lemon juice and salt. Mix well. (I use a potato masher to break down the rice and mix all the spices evenly. It is much easier than using a large spoon.)

Flake cooked salmon fillets and add them to the pan. Mix well. Reduce heat, add 2 tablespoons of water if too dry, cover and cook for 2-3 minutes until warmed through.

Garnish with boiled eggs, lemon wedges, fresh coriander and dill. Serve hot with a raita on the side.

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours

Kedgeree

undyed smoked haddock

milk

coriander

vegetable oil

tsp coriander

tsp turmeric

easy-cook long grain rice, rinsed under running water

For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.

Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.

Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.

Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you.  It tastes great either way.

475 grams/1lb 1 ounces undyed smoked haddock fillet, cut in half

200 grams/7 ounces basmati rice,

free-range eggs

grams/3½oz frozen peas (optional)

grams/1½oz butter

sunflower oil

tbsp double cream

black pepper

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.

½ onion, finely chopped

300 grams/10½oz basmati rice

tsp madras curry powder

nutmeg

200 milliliters/7fl oz milk

naturally

sea salt and cracked black pepper

parsley,

eggs,

cayenne and freshly ground nutmeg (optional)

This quick kedgeree is so simple to make. It's a wonderful weekend brunch or speedy midweek meal. 

Quick kedgeree

olive oil

shallots, chopped

garlic, chopped

tsp mild curry powder

250 grams/8 ounces basmati or long grain rice, cooked and drained

150 milliliters/¼ pint double cream

free-range eggs, hard-boiled,

This kedgeree is totally delicious. Treat everyone to an extra special brunch.

Smoked salmon kedgeree

pack sliced smoked salmon

red onion

fennel and cumin seeds

cardamom pods

tomato purée

tub double cream

To make the sauce, heat the butter in a large pan, then tip in the onions, garlic, ginger, spices and bay. Fry over medium heat for 8-10 mins until the onions colour. Stir in the purée, curry powder and coriander stalks, then cook for a few mins until everything is sticky. Pour in the stock and cream, season, stir well, then bring to the boil. Gently simmer for 15 mins until reduced by half. Strain through a sieve into a container. Keep covered in the fridge for up to two days.

Rinse the rice in several changes of water, then put in a pan with enough cold water to cover it by 1.5cm. Cover the pan, then place over a high heat. Bring to a fast boil, stir, return the lid, turn heat to minimum, then leave the pan for 2 mins. Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate.

On the day, poach the eggs, then set aside. Roughly chop the salmon and coriander leaves. Reheat rice until piping hot. Heat sauce until simmering, then stir in the rice. Stir though salmon and most of the coriander. Spoon into bowls

Spiced Haddock Rice is my version of a classic Kedgeree. Subtly spiced rice with flaked smoked haddock is topped with a fried egg in my take on the popular breakfast dish. Give it a try and I&#039;m sure it&#039;ll become your favourite!

Spiced Haddock Rice (Kedgeree)

smoked haddock

300 ml semi skimmed milk

water

onion (diced)

½ tsp tumeric

sea salt

unsalted butter

Add 200g smoked haddock to a small pan and add 300ml semi skimmed milk or until the milk is nearly covering the fish

Put the pan on a low heat and leave to very gently simmer for 8-10 minutes until the fish is white all the way through

Drain the fish through a sieve making sure you reserve the milk. Put the fish back in the pan with the lid on to keep it warm

Add 200g basmati rice to a saucepan along with 200ml of the reserved fish poaching milk, 250ml water and a pinch of salt

Bring the rice to a boil over a medium/high heat. Once it has come to the boil, reduce the temperature to the lowest setting, put the lid on and leave to cook for 10 minutes

After 10 minutes, turn the heat off and keep the lid on - don&#039;t lift the lid. Leave for 10 minutes before forking through

While the rice is finishing cooking, flake the haddock into large pieces checking for any bones

Finely dice ½ onion. Add 1 tbsp sunflower oil to a pan on a medium heat. Add the onion and cook for a couple of minutes until it is starting to soften

Add ½ tsp tumeric, ¾ tsp mild curry powder, ¾ tsp sea salt and 20g unsalted butter to the onions and stir until the onions are completely coated

Add the cooked rice and flaked haddock to the pan along with a pinch of black pepper and stir through gently to get everything incorporated without breaking up the fish too much. Leave on a low heat

Add 1 tbsp sunflower oil to a frying pan and cook 2 eggs to your liking

Serve the rice scattered with fresh parsley and topped with a fried egg

Love kedgeree, but like you, I like to tweak it to my own preferences, so I lose the egg entirely and add in green veggies! Your version looks fab too (well, minus the fried egg - really don't like them for some inexplicable reason! One of those foods I really want to like, but I just can't stand!) Eb :-)

Ooh yum, looks delicious but I think I'll be having it for dinner! Can I have an extra egg please?!

I love smoked haddock and kedgeree is a perfect dish for enjoying this smoked fish. A super simple recipe too.

I rarely use smoked fish but I would love this kedgeree.  It looks great with the fried egg too.

I've never tried fried egg with my kedgeree before but it’s a great idea.

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