Kedgeree arrived in England in the 19th century with colonial officials who adapted Indian khichdi using Scottish smoked fish. It became a luxury breakfast in Victorian clubs and a comfort dish in British cuisine. Today it remains a brunch classic throughout the UK.
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British smoked fish kedgeree
British smoked fish kedgeree from the United Kingdom: traditional step-by-step recipe, with chef tips and clear timings.
- United Kingdom
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Fiber 2 g
- Carbohydrates 48 g
- Fat 14 g
- Sodium 820 mg
Story behind the dish
Preparation
British smoked fish kedgeree is a preparation from the United Kingdom with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of basmati rice.
- Have ready: 400 g minced smoked fish.
- Have ready: 3 chopped hard-boiled eggs.
- Have ready: 1 finely chopped onion.
- Have ready: 2 teaspoons curry powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash the rice until the water runs clear; drain well
Wash the rice until the water runs clear; drain well.
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Melt butter with oil; sauté onion 5 minutes
Melt butter with oil; Sauté onion for 5 minutes, add curry and cumin for 1 minute.
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Add rice and broth; Cook covered for 15 minutes over low heat…
Add rice and broth; Cook covered for 15 minutes over low heat until the liquid is absorbed.
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Put out the fire
Turn off the heat, let it rest for 5 minutes and loosen the rice with a fork. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Gently mix the crumbled smoked fish and hard-boiled eggs...
Gently mix the crumbled smoked fish and chopped hard-boiled eggs.
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Serve hot sprinkled with parsley and lemon wedges.
Serve hot sprinkled with parsley and lemon wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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