Gastronomixs

Kedgeree

This dish came to England from their colony in India and has since became a staple part of English cuisine.

Recipe makes 1 kilogram.

Kedgeree

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

smoked shellfish

2

 

bay leaves

4

 

eggs

200

g

basmati rice

1

 

onion

40

g

butter

10

g

curry powder

3

tbsp

single cream

½

 

lemon

As needed:

 

parsley

As needed:

 

black pepper and salt

Preparation method

  • Place the smoked shellfish in a large pan and pour over 500ml cold water.
  • Add the bay leaves and heat to just below boiling. Leave to infuse for ten minutes.
  • Meanwhile boil the eggs for four minutes, so that the yolk remains soft.
  • Take the fish from the water and set aside for later use.
  • Stir the rice through the cooking liquid and add a little salt.
  • Place a lid on the pan and bring to the boil.
  • Gently boil the rice for ten minutes.
  • After ten minutes, switch off the heat, and let the rice stand for another five minutes.
  • Finely chop the onion and gently fry until soft.
  • Add the curry powder and fry briefly.
  • Add the rice and mix.
  • Add the single cream and the juice of half a lemon.
  • Remove the cooked shellfish from the shells and mix through the rice.
  • Season to taste with salt and black pepper.
  • Serve with the soft-boiled eggs and chopped fresh parsley.

Serving suggestions

  • As a dish on its own, often eaten as breakfast or for lunch.
  • As an accompaniment to a fish curry.
  • Delicious with components of peanut, paksoi and dried apricots.

Previous page