I had this last night, it is one of my favourite comfort foods. The brilliant thing about kedgeree is that it’s incredibly moreish but is also good for you. It uses a decent amount of butter, but on this blog we believe that butter is good for you, unlike sugar, which we believe isn’t.
A word on ingredients.
I implore you not to be put off by the fact that I use brown rice. Our mum Mavis uses brown, which is why I do. Catherine uses white rice in hers. It’s a matter of preference. What I like about brown is that it makes it more chewy. So it’s a buttery smokey creamy chewy bowl of moreish loveliness. The fish can be fresh or frozen, but if you make it for the first time and think ‘…hmm… This dish is chewy but it’s not the rice, it’s the FISH that’s chewy’!’, then one of two things has happened to mess with Kedgeree Heaven: 1) the fish was not so great to start with, or more likely 2) you’ve cooked it too long. Tips on this below.
The main tip about this dish is not to stint on the butter and onions. Or it will not be as nice. You have been warned.
I’ve put it as a commuter cook (half hour) as well as a longer cook, as strictly speaking if you put the rice on and cook it for 20 minutes, you can cook the rest of the ingredients within that time, so you could cram it into half an hour.
- 150 g smoked haddock (£1.80)
- 125g brown rice (19p)
- 125g onion, roughly 1 large or 2 small (16p)
- 50g butter (20p) Use more if you dare. I do, regularly.
- 2 eggs (42p)
- salt and pepper
- fresh parsley if you have it – not essential.
- optional: ground turmeric and/or curry powder.
- optional: a few tablespoons of cream Total cost £2.77
Put the rice in a large pan of boiling water with 1 teaspoon of salt. (Yes a teaspoon.) White rice takes about 15 mins, it’s around 25 minutes for brown. Stir it every so often and top up the water if it gets sludgy. Scum may form on the top of the water, do not be alarmed, just scoop it out with a spoon. It wil probably be ready around the time the fish is steaming. Drain it in a sieve when it’s done, and put aside.
At the same time, put the eggs gently into a small pan of cold water, bring to a boil and time them for ten minutes. When the time is up, pour the hot water out, swish out the pan with cold water so it cools, and fill it with cold. Leave the eggs in this until you need them. Our mum always taught me that this stops them carrying on cooking and getting those grey patches on the yolks you sometimes see…
While the rice and eggs are cooking, chop the onions and put them in a pan with the butter. Use a pan with a lid, and one that’s large enough to hold all the rice later on. Put the lid on and cook over a medium heat, the lid helps them steam/ soften/ fry all at the same time for about ten minutes.When they look tasty, lie the fish skin-side up on top, put the lid on, and turn the heat off. Leave it like that for at least ten minutes. Or up to half a hour if you’re doing other things. The fish is steaming gently in the retained heat.You’ll find many recipes cook the haddock in milk, but I find the above method makes the fish less likely to overcook, plus it has the added benefit of making the kitchen smell less fishy…
You’ll know it’s done when you can easily peel the skin off. Discard this. Break up the fish a tiny bit, if some pieces seem not cooked through DON’T WORRY. It’s actually a better state of affairs.
The eggs will be done, so crack the shells off and chop them to the size you like. I left them in quarters for the picture but often I chop and stir them in.
Add the cooked rice (cooled or still warm, doesn’t matter) to the fish and onions. Also add the chopped boiled egg. Turn the heat back on and stir it all very delicately and slowly, allowing the fish to break up a bit more and finish cooking if it needs to. Don’t over stir and don’t over cook.
In between stirs, chop a handful of parsley if you have it and add that.
Taste it, add salt and pepper to taste, add a half teaspoon of turmeric powder if you like turmeric; add half a teaspoon of curry powder if you like that.
Stir gently and taste again. Add more of the above things if you want. Add a tablespoon of cream if you want. Basically get it so you like it.
- 150g Smoked Haddock
- 125g brown rice
- 125g onion
- 50g butter
- 2 eggs
- Put the rice on to boil in well-salted water for 25mins, less if you're using white rice. Put the eggs in cold water and bring to the boil, then time them to boil for ten minutes.
- Chop the onions and cook gently in the butter till they're lovely and soft. While they're still hot, place the fish skin-up on them, turn the heat off and put a lid on. The fish now steams in the residual heat.
- When the eggs are done, crack the shells off and chop roughly.
- Peel the skin off the haddock and gently mix to break it up.
- Add the cooked warm rice and and stir gently to mix, trying not to break the fish up too much. The heat from the rice will finish cooking the fish if it needs it.
- Stir in the egg and heat the whole thing up.
- 2 tablespoons of cream (I usually do)
- a pinch of turmeric (I do - it makes the whole thing a warm yellow colour)
- a half teaspoon of curry powder or garamasala (I don't, but you can!)