Dundonnell Smoked Salmon

How To Cook The Perfect Kedgeree

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27 April 2016

Kedgerees are hugely popular brunch dishes with a twist. Instead of croissants from the continent, or a traditionally British fry up to start your day with, this smoked fish and rice meal stems from England’s connections with India.

While Brits introduced ingredients to the meal such as hard-boiled eggs and fish, you will recognise the pulses and spices from South Asia.

It was brought to England during the 19th Century when India was a British colony and many rich and exotic flavours travelled back home. Some 130 years later, it is still extremely popular and can be found on many brunch menus up and down the country.

So, how do you recreate the delicious hearty meal to set you up for the day?

First, boil the eggs, rice and cook the fish (typically smoked haddock, but feel free to experiment with smoked mackerel or salmon) separately.

For perfect curried rice, fry some onion with Indian spices such as cardamom, turmeric, cinnamon, bay leaves, curry powder and ginger. Pour in the rice and add chicken or fish stock to enhance the flavours.

Cover with a lid and cook until the water has evaporated. Once it is ready, flake the fish into the rice, as well as chopped hard-boiled egg.

To finish the dish, squeeze some lemon juice over the top, as this is the perfect accompaniment to all fish dishes. Bring out the spices with a scattering of fresh chopped coriander and serve with some natural yoghurt.

Of course, while this dish was traditionally eaten at breakfast, it is just as delicious for lunch or dinner, so why not give it a go?

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