Search This Blog

Sunday, 14 September 2014


This is a dish my other half made me on Friday. It was a dish his mother cooked regularly when he was growing up.

Kedgeree is originally a traditional British breakfast from colonial India with a nice balance of spicy and smoky flavours. It makes a tasty breakfast, lunch or dinner. I loved it (although he still reckons his mothers recipe is still tastier). It is always nice to try something different rather than the usual chicken and salmon each evening. 


200g brown rice
400g Smoked Haddock
4 Free Range Eggs
8 Spring Onions
1 clove garlic
Red Chilli Pepper
2 teaspoons of ginger
2 teaspoons of turmeric
1 teaspoon of cumin powder
100g peas
2 tablespoon of parsley or coriander
Black pepper


  • Cook the brown rice in a saucepan for 30-35 minutes until tender.At the same time, put haddock in a large frying pan and cover with water. Simmer for 5-6 minutes. Drain, discard skin and any bones and flake the fish into large chunks.

  • Boil the eggs for 8 minutes. Cool in cold water and shell them.
  • Heat a large frying pan and add the spring onions, garlic, chilli and ginger for 4-5 minutes.

  • Drain rice and add to the frying pan and add turmeric  cumin and peas. Cook, stirring for 1-2 minutes , then stir in the haddock and parsley. Season.

  • Serve with quartered eggs.