Kedgeree is one of my all-time favourite meals. While the British consider kedgeree a breakfast dish, we usually eat this delicious concoction of smoked fish, rice, eggs and curry as a weekday supper with a good dollop of mango chutney.
The version I make is the dry kedgeree in Simon Hopkinson’s The Prawn Cocktail Years. This wonderful cookbook rehabilitates classic, once-loved recipes that have fallen out of favour.
- 50g butter
- 1 Tb curry powder
- 300g basmati rice
- 150g frozen corn
- 450ml chicken stock
- 1/2 tsp saffron
- 2 bay leaves
- 2 smoked haddock fillets
- 15 g butter
- 2 eggs
- 2 large, mile green chillies, deseeded and finely chopped
- 4 green onions, thinly sliced crosswise
- 2 Tb fresh coriander, chopped
- 1 lemon, cut into wedges
- mango chutney, to serve
- Preheat the oven to 350°F (175°C).
- In an oven-proof pot with a lid (I use my Le Creuset casserole), melt the 50g butter over a medium-low flame.
- Add the curry powder and allow it to sizzle for thirty seconds before adding the rice and corn. Fry for a couple of minutes, stirring to coat.
- Add the stock, saffron and bay leaves and bring to a simmer. Slide the smoked haddock into the pan, and bury it under the rice.
- Cover the pot and transfer to the oven to cook for twenty minutes. When the time is up, remove the pot from the oven but don’t remove the lid for another ten minutes, as the rice is continuing to cook.
- While the kedgeree is in the oven, heat a small frying pan over a low flame and melt the remaining 15g of butter.
- Whisk together the eggs, chillies and salt, then pour the mixture into the frying pan. Allow it to set, then flip the egg over and cook the other side briefly.
- Slide the omelette onto a chopping board. Cool for a few minutes then slice it into thin ribbons.
- When the kedgeree has finished resting, remove the lid and flake the fish through the rice using two forks.
- Stir through the omelette slices, green onions and coriander. Serve with a wedge of lemon and a spoonful of mango chutney.