The Kedgeree originated in Indian and it was brought to Britain by people returning from this part of the world. At the time it quickly became a national staple that is still loved today. My first experience of this dish began after I had watched an episode of Blue Peter with my Dad. Blue Peter is a British children’s television ‘magazine style’ show that occasionally filmed recipes.
As my Dad and I both loved to cook we decided to give this dish a try. We both enjoyed it and it became a staple in our house as well. The first time I ate this dish it had haddock in. Normally, I would add haddock to this meal but as it’s Christmas I thought I would use salmon instead. The Kedgeree was even better with salmon and definitely a dinner we will be eating again.
Do you enjoy fish and if so, what’s your favourite fish meal? Let me know in the comments below and please don’t forget to like, comment and subscribe.
- Baking tray
- Chopping board
- Sharp Knife
- Large saucepan
- Small saucepan
- Frying pan
- Pie dish
- Long grain brown rice x 300g
- Chicken stock or vegetable stock x 600mls
- Onion x 1 large
- Courgette x 1
- Salmon x 4 fillets
- Eggs x 4
- Frozen green beans or peas x 300g (optional)
- Salt x 1 tsp
- Oregano x 1 tsp
- Curry powder x 2 tsp
- Olive oil x 2 tsp
- Mature cheese x 200 g
- Preheat the oven to 200°C or gas mark 5.
- Put the salmon onto a pre-greased or pre-lined baking tray.
- When the oven has pre-heated put the baking tray in for 12 – 15 minutes.
- Rinse the rice with water twice through the sieve.
- Put the rice into the saucepan and pour enough bone broth or chicken stock to cover it and then about 2 centimetres above that.
- You may need more water than I have suggested above, so add the 250mls then if you need more if you need to.
- Add in salt and pepper to your taste.
- Turn the heat back up and bring all the ingredients to the boil.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Go back to the rice and if there is a little bit of broth or stock in the saucepan with the rice, turn the heat up and start to stir it until all the broth or stock disappears.
- Set the rice to one side.
- Peel, slice and dice the onion.
- Now peel the courgette and grate it.
- Put the frying pan on a high heat and add oil to the base.
- Fry the onions until they start to become see through.
- Then add in the courgettes and fry for another five minutes or so.
- If the pan becomes to hot, turn the heat down and add a little water.
- After a couple of minutes add the curry powder and oregano and continue to fry.
- Remove from the heat and set aside.
- Put the small saucepan on a high heat and add boiling water from the kettle.
- Bring the water to the boil on the heat and add salt to the pan.
- Carefully put the eggs into the pan and boil for 8 minutes.
- Once boiled remove from the heat and pour the hot water away.
- Cover the eggs in cold water and leave for a minute.
- Then pour that water away and peel the shell from the eggs.
- Remove the salmon from the oven and leave to cool.
- When the fish is touchable remove the skin.
- Chop the eggs into quarters.
- Add the fish, onions, eggs and green beans or peas (optional) to the rice and stir.
- Grate the cheese and stir 100g into into the rice mixture.
- Put the rice mixture into the pie dish.
- Add the remaining cheese on top and put under the grill until the cheese is golden brown and bubbling.
- Serve and enjoy.
Posh Salmon Kedgeree was very well received in our house. We all enjoyed this meal. To be honest I find cooking the haddock kedgeree a lot more complicated. This meal I found relatively easy. It took a little while to cook but the efforts were worth the results. Unfortunately due to the rice this dinner is not freezable but you could make extra and eat it the next day as leftovers. However you decide to eat this dinner, as always, please enjoy. xxx