Kedgeree- simple and quick
Kedgeree- simple and quick

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kedgeree- simple and quick. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Kedgeree- simple and quick is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Kedgeree- simple and quick is something which I’ve loved my entire life.

I really liked this dish, it was relatively quick and simple and cheap too! I used smoked mackerel and also added peas as others suggested. This quick kedgeree is so simple to make.

To get started with this particular recipe, we must prepare a few ingredients. You can have kedgeree- simple and quick using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kedgeree- simple and quick:
  1. Make ready 2 fillets smoked haddock- in chunks
  2. Take 1 onion chopped
  3. Get 2 eggs
  4. Get 1 tbsp curry powder
  5. Take Frozen peas
  6. Take 1 packet pre-cooked rice
  7. Take Handful spinach
  8. Take Olive oil
  9. Prepare 100 ml milk

Grab a fork and dig into the spicy curried rice, tender flaked haddock and golden soft-boiled eggs. Kedgeree (also known as kitcherie, kitchari, kidgeree, kedgaree, kitchiri and khichuri) is a simple dish made with smoked haddock, onion, spiced rice, parsley or coriander and boiled eggs. Kedgeree originated in India and a simplified Anglo-Indian version was introduced to the United Kingdom by returning British colonials as a breakfast dish. The dish is considered a traditional British food though, in fact, it originated in India.

Instructions to make Kedgeree- simple and quick:
  1. Boil a saucepan of water, once boiling add the eggs. After 6 minutes place them in a bowl of cold water.
  2. Drizzle some oil in a pan and gently fry the onions. After 3 mins add the curry powder and gently cook for 3 more minutes
  3. Add the frozen peas, stir and cook until defrosted
  4. Throw in the fish chunks and cook until the fish turns opaque and flakes
  5. Crumble in the rice, pour in the milk, throw in handful of spinach and cook for 4 minutes until all combined. Squeeze in half a lemon and Season to taste.
  6. Meanwhile, peel the eggs. Gently tap them on a chopping board until the shell is cracked all over, then the shell should peel off easily
  7. Spoon the kedgeree into bowls and slice the runny egg in half over the top!

With curry and rice, eggs, and smoked fish, it is easy to see the Indian influence running through it. I didn't use milk to cook the fish because it's a waste, i just used water and seasoned the fish with salt and pepper. Also adding a bit of water when you've added the spices, is ideal so it can coat all the rice. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Kedgeree is so quick and easy to make with this recipe that's hiding a handy cheat.

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