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Kedgeree: Breakfast of the Spicy Kind

This post is sponsored by The Good Guys as part of Voices of 2013.   

The folks at The Good Guys sent me a Sunbeam Risotto and Rice Maker for my second post as part of the Gourmet Gadget Challenge. Although this little kitchen whizz has made risotto and rice a handful of times since it graced our kitchen, it was screaming out to make something a little quirky. When a very cultured and clever friend suggested I try kedgeree, I was instantly intrigued.

As history would have it *opens google*, kedgeree was thought to have originally derived from an Indian dish called khichri by British colonials in India, and was later introduced to the UK. It became a popular breakfast dish in the Victorian times and can be found on many an English breakfast buffet until today.

It was fusion before fusion became a trend, combining traditional Indian spice and rice with smoked haddock and more recently cod or smoked salmon. I have tried it with both smoked salmon and cod, and prefer it with the latter. The smokiness of cod teamed with the curry flavour topped with a hint of citrus is intriguing. It took a couple of spoonfuls for me to get a grasp on the overall flavour, it’s such a simple yet interesting combination.

The other reason I was intrigued by kedgeree was the idea of having rice for breakfast. With an Indonesian influence in our house, we are partial to a spicy breakfast. Go to any Indonesian buffet breakfast and you’ll see a full table dedicated to bubur ayam, which is essentially savoury rice porridge. It is made with chicken stock and served with optional additions such as shredded chicken, spring onion, soy sauce, boiled egg, sambal and cakwe (portions of deep fried dough – a must in bubur in my opinion). Bubur is the quintessential comfort food for many, the equivalent of chicken soup when feeling under the weather.

I realised although kedgeree can of course be enjoyed any time of the day, it makes for the ultimate breakfast or supper meal. The undercurrent of spice and lemon combined with fish makes for a unique breakfast dish. And it’s so simple to whip up.  

Our rice cooker gets a generous workout, we use it every other day. It is as essential as our refrigerator. So this new addition to our kitchen has been welcomed with open arms, or rather mouths. It’s been churning away nicely since its arrival, at the time this post was going live it had already made kedgeree three times.

And next I think I’ll have to try making bubur ayam.

Ingredients // serves 4

2 tbsp ghee

1 brown onion, diced

1 inch piece ginger, grated

1 clove garlic, diced finely

1 tbsp good curry powder

2 tsp mustard seeds

200g Basmati rice + water

500g smoked cod or haddock*

2 fresh bay leaves

4 eggs

Juice of 1 lemon

2 tomatoes, diced

4 tbsp plain yogurt

Sea salt

Handful fresh coriander, or you could add parsley if you’re not partial to coriander

* I read somewhere that as a guide kedgeree should yield the same amount of fish as rice, so you could probably get by with about 300g fish. I am mad on seafood so I beefed the cod up.

Method:

Melt ghee in pan over low heat. The ‘Sunbeam Risotto and Rice Perfect’ lives up to its name, you can sauté ingredients without the need for an extra pan. Perfect! On a side note, it also switches straight to warm once your rice is cooked to perfection. Too easy.

Add onion, ginger and garlic and sauté until fragrant. Add curry powder and mustard seeds, stir for a few minutes.

At this stage I just added rice and water to the rice cooker, popped the lid on and cooked like I would when I make steamed rice. If you have sautéed your ingredients in a separate pan, place them into your rice cooker, add rice and the correct amount of water according to your rice cooker instructions, stir then cook.

Once rice is cooked, allow to stand in rice cooker for 5-10 minutes.

Meanwhile place fish into a shallow pan with enough water to cover. Add bay leaves and bring to the boil, cover and simmer for 5 minutes.

Remove fish from pan and set aside to cool. Once cool, remove skin and flake fish into bite size portions.

Boil eggs to preference, peel once cool and cut into quarters.

Once rice has sat for 5 minutes, add fish, lemon juice, chopped tomatoes, yogurt and season. Combine.

Plate rice and top with coriander and eggs.

If you have a family of mean rice eaters and are on the look out for a rice cooker, I highly recommend you check out the Sunbeam Risotto and Rice Maker. It whips up beautiful risotto and rice literally at the press of a button. You could also get yourself in the running to win one by heading to The Good Guys blog and leaving a comment. Good luck!

Have you ever had kedgeree for breakfast? Do you regularly have something a little different to the usual cereal/toast on your breakfast table?

Disclosure: The Good Guys gifted me with a Sunbeam Risotto and Rice Maker as part of round two of The Good Guys Gourmet Gadget Challenge. To read my first post of the challenge head here.

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  • alison - Looks delish!ReplyCancel

  • Wendy Jones - Oh my, looks delish I think I may need to give this ago I am now very intrigued. Great blog again Pegs, love it!!!!!ReplyCancel

  • Your One and Only Loving mother! - Looks delish Pegs and I love your photos. You know I don’t like fish so could I replace it with amybe chicken?

    Good luck with the competition xxooReplyCancel

  • Wizzy - I know folks in my country have this at lunch or dinner. It’s not so common to have it at breakfast.ReplyCancel

  • Peggy Saas - It was indeed delish Alison. Thank you kindly for the clever suggestion.ReplyCancel

  • Peggy Saas - Thanks Wendy. It’s super easy to whip up and seriously delicious. Nothing quite like some spice for breakfast!ReplyCancel

  • Peggy Saas - I guess you could add smoked chicken instead of cod, the smoky flavour goes beautifully with the curry taste. Give it a shot!

    Thanks Mum.ReplyCancel

  • Peggy Saas - That’s interesting Wizzy, I wondered if it was a popular dish outside of the UK. I’ve had it for lunch and dinner as well.ReplyCancel

  • Fiona @greenlovinggirl - I love kedgeree! My boyfriend has made several times for breakfast but not nearly enough! Maybe I should do this more often… thanks for another great recipe! xReplyCancel

  • Peggy Saas - You’re welcome Fiona. When my friend suggested I try kedgeree, it was the first time I had ever heard of it. And now I love it! I hope you sometimes get it for breakfast in bed. :)ReplyCancel

  • Summer Grilling // Lamb Kebabs with Coriander, Mint and Lime Yogurt + Grilled Peaches with Mascarpone, Pomegranate and Mint » cake crumbs & beach sand - [...] Disclosure: The Good Guys gifted me with a George Foreman Grill as part of round three of The Good Guys Gourmet Gadget Challenge. To read my first post of the challenge head here and my second post here. [...]ReplyCancel

  • bristol plasterers - Love this recipe. Thanks for sharing.

    SimonReplyCancel

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