Kedgeree Recipe

Tasty fish and rice breakfast dish with list of ingredients and cooking directions and photograph for kedgeree with a history of kedgeree and how to easy make kedgeree

Kedgeree is often thought to be an Indian dish, but it was introduced to India by Scottish soldiers serving there. Though the book The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter has traced the origins for the kedgeree recipe to books by the Malcolms dating back to the year 1790.

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The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter suggests serving natural yoghurt with kedgeree at breakfast time.

Ingredients For Kedgeree:

350g rice
2 smoked haddocks (need to crumble it)
50g butter
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk

Sue Lawrence in Taste Ye Back: Great Scots and the Food That Made Them has additional ingredients for her kedgeree recipe which includes spring onion sautéed in butter and cherry plum tomatoes.

Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It!

Cooking Directions For Kedgeree:

1. Melt the butter in a saucepan and add the onion.

2. Stir in the rice to coat it.

3. Add the chicken stock and bay leaf and bring to the boil.

4. Cook at 180c for 20 minutes or until the rice has absorbed the chicken stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.

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5. Break up the fish and add to the cooked rice along with the other ingredients

6. Add the cayenne/curry powder.

Clarissa Dickson Wright has additional kedgeree recipe ingredients in her book Clarissa's Comfort Food which includes coriander seeds, cardamom seeds, turmeric, dried red chilli, lentils and almonds. Her recipe uses flaked cooked salmon rather than smoked haddock.

Indian Kedgeree Recipe

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