Allergens in Kedgeree: milk, egg, fish.
Ingredients
Quantities for 4.
- 400g, smoked; or any firm sort plus 1/2 tsp smoked paprika Fish
- 300g, rinsed Basmati Rice
- 4, hard-boiled and quartered Eggs
- 2, finely sliced Onion
- 50g Butter
- 1 tsp Turmeric
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Chilli Powderoptional
- 300ml, for poaching the fish Milk
- 1 Bay Leaf
- a handful Coriander Leaves
- 1 Lemon
- 1 tsp Black Pepper
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kedgeree is khichdi rebuilt around smoked fish and eaten cold or warm at breakfast. It went home with returning families and stayed on British breakfast tables for a century.
- Poach the fish in milk rather than water. It keeps the flesh soft and takes the edge off the smoke.
Method
- Poach the fish gently in the milk with the bay leaf for 6 minutes. Lift out, flake coarsely and discard the milk and bones.
- Boil the rice in salted water with the turmeric until just done. Drain and spread out to cool slightly.Slightly undercook it. It gets stirred again.
- Fry the onion in the butter until soft and golden, 10 minutes, then stir in the coriander, cumin and chilli powders and fry 1 minute more.
- Fold in the rice, then the flaked fish, keeping the pieces whole. Season with pepper.Fold, do not stir. Stirring shreds the fish and breaks the grains.
- Top with the quartered eggs, scatter coriander, and finish with lemon.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Cool it quickly and refrigerate within two hours, as with any cooked rice dish. Eat cold or reheat thoroughly.
Nutrition Medium estimate
One serving of Kedgeree (370 g) is about 614 calories, or 167 calories per 100 g.
High protein: 35 g a serving, 23% of the calories
| Per serving370 g | Per 100 g | |
|---|---|---|
| Calories | 614 kcal | 167 kcal |
| Protein | 34.9 g | 9 g |
| Carbohydrate | 71.7 g | 19 g |
| of which sugars | 6.6 g | 2 g |
| Fibre | 3.0 g | 1 g |
| Fat | 19.9 g | 5 g |
| of which saturated | 9.8 g | 3 g |
| of which unsaturated | 8.2 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Anglo-Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.