Kedgeree is a traditional British breakfast dish made from curried rice, smoked fish, boiled eggs, parsley and lemon juice. This stripped back, bare-bones version is designed with speed and simplicity in mind. Best of all, it’s made with the store cupboard and freezer essentials that you should have on tap all year round.
A defence of frozen fish
Frozen fish has gotten a bit of a bad rap. For some reason it seems to be perceived as inferior to it fresh, however, let’s look at the advantages – it’s cheaper, more convenient, lasts longer and better preserves the nutritional content of the fish. Yes, if you’re baking or pan frying then buying fresh may be the way to go, but for anything else it’s surely a no-brainer…
Ingredients: (per portion)
- Smoked Haddock (Frozen) – 1 Fillet (100-150g)
- Pre-Cooked Rice – 200g
- Curry Powder – 1 Heaped Teaspoon
- Onion – Half
- Peas (Frozen) – 80-100g
- Warm some olive oil and a knob of butter in a pan. Dice the onion and sauté over a low heat until softened.
- Pop the haddock in a microwavable dish and heat for 4-5 minutes or until flakeable. It doesn’t need to be cooked through at this point.
- Add the rice, peas and curry powder to the pan with a splash of water.
- When heated, remove the skin and flake the haddock into the rice.
- Heat for a further 5 minutes or so. Add a little water if the mixture starts to become dry.
- Finish with some chopped parsley or coriander and serve with a wedge of lemon.
My cheat’s kedgeree is can be made in under 10 minutes and is an exceptional start to the day on a cold winter’s morning. I challenge you to give it try and tweet me your efforts!