Scottish Kedgeree Recipe on Food52 (2024)

Sauté

by: Graeme Taylor

November24,2021

4

4 Ratings

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 2

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Author Notes

Kedgeree is a dish of rice, smoked haddock, spice, and eggs, and it is one of those dishes whose etymology is surrounded by uncertainty, myth, and legend. Is it Scottish? Is it English? Indian, even? Did it come from British India, or does it predate even that period of history? One thing for sure is that it’s impossible to be certain. I have heard many differing accounts, the most popular being that it's a westernized variation of khitchiri, a dish of rice and lentils from the Indian subcontinent, which is widely regarded as a cure for all ills. There is a romanticized notion that “kedgeree” was brought back to Scotland by a regiment serving in the Raj. Regardless of its origin story, it's a delicious dish that you ought to give a try for yourself!

*Notes: You can use a medium-spiced curry powder, which is commonly used, but I prefer to make my own spice blend. For this, I mix coriander seeds, cumin seeds, ajwain, fenugreek seeds, black pepper, turmeric, and crushed chiles. I also use poached eggs rather than boiled, the runny yolk oozing onto the sweet, smoky fish and rice is simply joyful. If ajwain is unavailable you can substitute ¼ teaspoon of dried thyme. If smoked haddock is unavailable, you can use unsmoked haddock or other white fish such as cod. Add ¼ teaspoon of salt to the water as you poach the fish, and 1 teaspoon of sweet smoked paprika to the spice blend as you mix it. (The key here is to use something "smokey" to compensate for the unsmoked fish.) —Graeme Taylor

  • Test Kitchen-Approved

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ScottishKedgeree

Ingredients
  • Spice Blend
  • 2 teaspoonscoriander seeds
  • 2 teaspoonscumin seeds
  • 1/2 teaspoonajwain (carom seeds)
  • 1/2 teaspoonblack peppercorns
  • 1/2 teaspoonfenugreek (methi) seeds
  • 1/4 teaspooncrushed red pepper flakes
  • 1/2 teaspoonturmeric powder
  • Kedgeree
  • 1 fillet smoked haddock (preferably peat-smoked)
  • 350 milliliters(about 1½ cups) cold water
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 to 3 tablespoonsunsalted butter
  • 150 grams(⅔ cup) basmati rice
  • 2 large eggs
  • Kosher salt
Directions
  1. In a small dry skillet over high heat, toast the coriander, cumin, ajwain, peppercorns, and fenugreek for about 30 seconds, until fragrant. In a mortar and pestle, or spice grinder, grind the toasted spices along with the red pepper flakes to a powder. Add the turmeric and mix well to combine. You can store this blend in a glass jar for further use.
  2. In a medium saucepan with a lid over medium heat, poach the haddock, uncovered, in the cold water with the bay leaf for 4 to 6 minutes, until cooked through. Transfer to a plate. Reserve the cooking liquid in a bowl or jug. (Here's a tutorial on how to poach fish: https://food52.com/blog/9516-how-to-poach-fish)
  3. Melt the butter in the same pot over medium heat. Cook the onion, stirring frequently, until softened. Add the rice and 2½ teaspoons of spice blend and stir once to combine. Add the reserved cooking liquid, cover, and simmer for 10 minutes. Check the rice, which should be perfect, and adjust the seasonings if required. While that cooks, poach the eggs in salted water to your preference. (A tutorial on how to poach eggs: https://food52.com/blog/17285-how-to-poach-eggs-with-less-stress-no-anxiety-dreams)
  4. Return the haddock to the pot and stir to heat through. Serve with the poached eggs on top.

Tags:

  • Scottish
  • Cumin
  • Onion
  • Rice
  • Egg
  • Fish
  • Coriander
  • Butter
  • Sauté
  • Simmer
  • Entree
  • Dinner

See what other Food52ers are saying.

  • Dee Block

  • NYNCtg

  • marsiamarsia

  • AntoniaJames

  • Graeme Taylor

Popular on Food52

10 Reviews

judy November 28, 2017

This is wonderful. I grew up eating a version my Mom made that was really terrible in comparison. She was not much of a cook and it was one of her best dishes: tuna, green peas, rice, hard boiled eggs and canned milk with curry in it. Baked for dinner. I could not find kippers--which I have not had since growing up. So I got a nice piece of cod and marinated it in liquid smoke for about 4 hours. Then proceeded with the recipe. Delicious. thank you so much. Have made it a couple of times. Will be in a regular rotation when cod is readily available. someone suggested TJs smoked trout. I recently had some and it is delicious. I'll have t give that a try as well..

Graeme T. November 28, 2017

Hi Judy, thank you so much, feedback like this brings such a smile. I’m so glad it’s brought one of your childhood recipes back to life. Graeme

judy November 25, 2018

On to make it again. Still no haddock to be found in my area, but will be a nice change from Turkey and leftovers this Thanksgiving.

Dee B. October 6, 2017

Grew up with Kedgeree as an every other Saturday lunch dish with hard boiled eggs in a curried tomato chutney sauce on others. My husband tried to smoke haddock for me, but it's not quite the same. We always poached our haddock in milk, seemed to plump the "meat". Miss real smoked haddock but still make this as a special dish on occasions.

NYNCtg October 3, 2017

My husband is from Scotland and on our first trip to meet his family his mother made this for me. I hated it. It has scene grown on me. The smoked haddock is hard to find so like Sarah I sub in trader joe's smoked trout. My mother in law uses boiled eggs, sliced and folded in at the end, so that is what I do too. An unexpected bonus is both my kids love this dish. We have it monthly at our house.

Sarah October 3, 2017

Love this! I was first introduced to kedgeree when living with an English roommate in Afghanistan in 2003. Spices, onions and rice, but little else, were readily available. Today, I use smoked trout from Trader Joes, stir in frozen peas when the rice is almost done and make it a one pot dish by creating a well in the rice to fry the eggs toward the end--this gives you the added benefit of crispy rice bits on the bottom.

marsiamarsia October 2, 2017

I'm very happy to find this recipe! First time I heard of Kedgeree and saw it prepared was on the PBS TV show "The Two Fat Ladies." If memory serves, these delightful women described it as a British version of an Indian dish, which the Brits "discovered" after colonizing India. They liked it for breakfast. It looked scrumptious to me too, and since the late 1990s, I've looked (off and on) to find an inspiring version. Now, thanks to Graeme Taylor and FOOD52, my quest is over!

Graeme T. October 4, 2017

Hi marsiamarsia, very glad that you’re happy to find it, I hope you enjoy it as well.

Nancy October 2, 2017

Right.....delicious ☺
And it may be heresy, but if I have trouble finding smoked haddock I will use another species...whitefish (delicate, so go easy on the spices) or salmon (for richness).

AntoniaJames September 30, 2017

Oh, this looks divine! I make something similar using kipper snacks (smoked herring from a tin) when I want something quick and satisfying. I use leftover rice, or cooked rice - Trader Joe's brown rice medley, to be precise -- from the freezer. I don't usually put an egg on it, but like the idea - perfect for a heartier meal. ;o)

Scottish Kedgeree Recipe on Food52 (2024)

FAQs

Scottish Kedgeree Recipe on Food52? ›

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

What does kedgeree mean in England? ›

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

Can you eat kedgeree cold the next day? ›

You can eat Kedgeree hot or cold. Store it in the fridge as soon as possible as rice shouldn't be left out at room temperature. It can be kept in the fridge for 1 day and leftovers are great for lunch the next day.

What do British people eat on their fish and chips? ›

Accompaniments. In chip shops in most parts of Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar (used for pickling onions), or the cheaper non-brewed condiment.

Where does Kedgeree originate from? ›

Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet that included spices, fried onions, ginger, and lentils.

What do you drink with kedgeree? ›

Opt for ripe, rich riesling or full-flavoured sauvignon blanc.

What is the best way to reheat kedgeree? ›

To reheat, cover with tinfoil and bake in a moderate oven, 160°C, for 10-15 minutes or alternatively, microwave for a few minutes. Either way, ensure that the kedgeree is piping hot in the centre.

What is the English breakfast fish? ›

kippers, an iconic British breakfast dish consisting of herring that has been cured via kippering—split open, cleaned, salted, and smoked—and then usually grilled, broiled, or sautéed.

What is Kedgeree made of? ›

Kedgeree – a traditional English dish comprised of curried rice with smoked fish and boiled eggs. Think of it like a British biryani! A fabulous, economical fish and rice recipe that's easy to make and seriously delicious.

What are kippers for breakfast in England? ›

kippers, an iconic British breakfast dish consisting of herring that has been cured via kippering—split open, cleaned, salted, and smoked—and then usually grilled, broiled, or sautéed.

What is one of the most famous British meals fish and? ›

Fish and Chips

The meal itself is very simple and made up of a large single piece of fish that is deep fried in batter (2) and served with thick deep fried strips of potato. These chips are similar to French fries but much thicker and less crunchy.

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