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Cornish Kedgeree

Cornish Kedgeree is a modern English recipe (originating in Cornwall) for a classic breakfast dish of haddock, onion and rice with hard-boiled eggs that's based on an Ango-Indian original. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Kedgeree.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Spice RecipesBritish Recipes

Kedgeree is a classic Anglo-Indian dish developed in the early 1800s for the British in India as a way of using-up fish from a dinner for breakfast. It was later adapted as a Breakfast dish in Britain where smoked haddock was replaced for left-over fish. It became a common dish in London and any of the major ports where fish were landed and smoked. So it's hardly surprising that this recipe has been passed down in Cornwall from Victorian times.

Ingredients:

500g (1 lb) un-dyed, skin-on, smoked haddock
1 onion, finely chopped
2 tbsp extra-virgin olive oil
1 tsp curry paste (as mild or hot as you like)
200g (7 oz) long-grain rice, well washed
60g (2 oz) butter
3 hard-boiled eggs, chopped
chopped flat-leaf parsley (or coriander leaves), to garnish
Cornish sea salt and freshly-ground black pepper, to taste

Method:

Arrange the haddock fillets in a pan (if possible set them so that they are not overlapping) then pour in just enough water to cover. Bring to a boil, reduce to a simmer then cook for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.

Remove the fish and set aside to keep warm. Reserve the liquid in the pan.

Heat the oil in a frying pan, add the onion and fry for about 4 minutes, or until soft and translucent but not coloured. Stir in the curry paste then add the rice. Stir the rice to coat in the oil then pour in 600ml (2 1/2 cups) of the reserved haddock cooking water.

Bring the mixture to a simmer, cover the pan and cook for about 15 minutes, or until the rice is tender and all the liquid has been absorbed.

Flake the fish then stir the fish meat into the pan along with the butter. Continue stirring gently until the butter has melted.

Stir in the chopped eggs then adjust the seasoning to taste before turning the kedgeree onto a serving dish. Garnish with the chopped parsley or coriander and serve immediately.