Sunday, May 11, 2008

CORE Kedgeree (Indian Rice and Fish)

What is kedgeree?

Kedgeree is a dish consisting of flaked fish (usually smoked haddock), boiled rice and eggs. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. During that time, fish was often served for colonial breakfasts so that fish caught in the early morning could be eaten while it was still fresh. It is rarely eaten for breakfast now, but is still a popular dish.

Traditional kedgeree does not have vegies, but I have modified “tradition” to bulk out the recipe.

Great to use up that left over rice!

If you have left over kedgeree, it makes a great cold rice salad.

Serves: 1 (generous - for less generous, take 1/2 cups down to 1/3 cup)

Difficulty: Easy - One dish microwave dinner


  • ½ cup white/brown rice (or 1 ½ cups left over cooked rice)

  • 1 x 95g can of Tuna in Spring Water (or 100g smoked white fish, flaked)

  • 1 egg, boiled and chopped or scrambled

  • ½ cup frozen corn (or tinned)

  • ½ cup frozen beans

  • ½ cup frozen peas

  • Curry powder - 2tsp for mild, 3tsp medium, 4+ tsp if you like it hot

  • ground pepper to taste

3TB natural skim yoghurt
1TB chopped coriander
1TB parsley chopped
spring onion


Cook rice using absorbtion method in microwave (ie ½ cup dry rice to 1 cup water. Microwave uncovered until water absorbs.)
If using cooked rice, put in microwave dish and start here
Add frozen vegies and microwave for another 3 minutes until vegies are warm.
Drain tuna and add
Add chopped/scrambled egg
Add curry and optional herbs
Cook about 2 mins – COVERED - both egg and tuna can “explode” making a mess of your micro :)

Serve, with yoghurt or sliced tomato or cucumber if you wish


Anonymous said...

Surprisingly Nice

Anonymous said...

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