Like a mild curry? You’ll enjoy this quick and easy Kedgeree. It’s not difficult to make and it’s a tasty, filling meal.
Quick and Easy Kedgeree – Mild Fish Curry
Traditionally this is served as a breakfast dish. It’s not something we could tackle, early in a morning, but it’s a lovely main meal or snack.
Tips and twists for Quick and Easy Kedgeree
It’s really easy to adapt this dish to whatever you’ve got – and whatever you like.
- Add a handful of dried fruit – sultanas, raisins or chopped apricots
- Throw in some frozen peas at the end for a bit of greenery
- Serve with a side dressing of green vegetables
- Bulk it out with naan-bread or chapatis
Money saving tip: Buy frozen fish or keep an eye out for reduced-price fresh portions and pop them in your own freezer. You can use any type of smoked fish. Cod and haddock are nice but there are other cheaper varieties to try.
Time saving tip: Make a double portion and put half of it in your freezer – your own homemade ready meal!
Ingredients for Quick and Easy Kedgeree
Serves 4
- Piece of fish per person (size of it depending on how much you can afford/want to eat)
- Teaspoon of butter or olive oil
- 2cm piece of ginger peeled and grated, black pepper, level teaspoon curry powder
- One white onion, finely chopped
- White Rice or a 50/50 mix of white and brown
- Pint of milk
- Boiled eggs – no more than four (one each) or as much as you want, per person
How to Make Quick and Easy Kedgeree
I use my lidded wok to make this – but you need a large pan with a lid.
1. Poach the fish in the milk for about 8-10 minutes, until just cooked. Don’t overcook it at this stage – you’re going to cook it again with the rice. Remove the fish from the milk with a slotted spoon and cover with foil to keep it warm and stop it from drying out. Pour the milk into a jug and keep on one side.
2. Pop a teaspoon of olive oil or butter into the pan and add the spices, let them cook in the oil.
Next, add the chopped onion. Put the lid on so that it softens and goes translucent, rather than browns.
3. Then cook the rice. When the onions are ready, add the milk back in the pan with the onion and add the rice. Put the lid back on and let it simmer until the rice has absorbed the fluid. It will take about 20 minutes.
Meanwhile boil the eggs…
Put your eggs in a small pan and cover with cold water. Add a generous dollop of salt (you’re not going to eat it – it’s to stop them from cracking/spilling if they do). Put it on the ring and bring up to a rolling boil. Once it’s boiling turn it down to simmer and time it for 10 minutes for a hard boiled egg (3 minutes for a runny, dippy egg with soldiers). At the end of time take it off the heat, empty the water and immediately run cold water over them, then remove so they don’t go too cold. This stops that black line from forming around the yolk. If you’re boiling eggs to eat cold, leave the cold water in the pan.
4. Assemble the dish – flake the fish into chunks and add it into the rice. Add the boiled eggs – either chopped and mixed in or as a garnish on top.
Enjoy!
Quick-cook adaptations
Have you joined the Ninja brigade? I must admit we have – and our weapon of choice is a Ninja Foodie. It’s rather marvellous – cutting down on cooking time dramatically and making all sorts of dishes quick and easy.
If you’ve got one of these one-pot wonders, you could follow step 1 above and poach the fish in the Ninja pan on simmer setting. Then cook the spices off (still on simmer setting, step 2).
Now add the onion, rice and milk. But instead of simmering, pressure cook it for 1 minute. Vent the steam when finished – it might need simmering for a minute to absorb the rest of the fluid. Continue with step 4. No watching and stirring required!
Why don’t you check out Trevors Foodservice – it’s the large, back-stage business that’s quietly feeding the Fylde Coast! They’re Blackpool’s number one wholesaler of chilled, frozen and ambient foods. And also sell cleaning materials, catering disposables and equipment.
The family firm was first established in Blackpool in 1962. It sells branded products and their Country Range, specially made for the 12-member buying group which Trevors is part of.
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