Kedgeree, traditionally a Victorian Indian-colonial breakfast, makes a tasty lunch or dinner. We had this for dinner last night (with mild curry powder) and it was lovely - even my two little ones enjoyed it and my three year old didn't make a fuss about the spinach or try to pick it out!
When you read the combination of ingredients and the seemingly long list of instructions, please don't be put off. It's actually delicious and I have just included lots of helpful advice - there's not that many steps and there will only be two pans to wash up at the end!
It also has the added bonus of being low in fat, and will provide you with one of your servings of fish for the week which is very important for our brain cells to function properly! Be creative by adding different types of fish, green vegetables or rice. I used fresh smoked haddock but you can buy bags of frozen fish which will keep costs down and make it a good 'emergency' dish! I used frozen spinach which tasted fine too.
Please give it a go. And please don't forget the boiled eggs. For some reason boiled eggs really makes the dish.
Easy Kedgeree: Serves 4 hungry people:
Time: 25 mins start to finish
Cost: £1.46 per serving
Calories: 448 per serving
- 400g smoked haddock (or other smoked fish)
- 2 bay leaves
- Cold water for poaching
- 3 eggs
- 350g basmati rice (washed thoroughly under running water until the water runs clear)
- 1 tsp curry powder
- good pinch ground nutmeg (optional)
- 125g frozen peas (optional)
- 175g spinach (fresh or frozen)
- Salt & pepper to taste
- Start by hard boiling your eggs. Place eggs in a large pan of cold water (you can use the same pan for your rice later to save washing up), bring to simmer and cook for 8-10 minutes. When the eggs are cooked, place in a bowl of cold water so they will cool down and be easy to handle later on and not burn your fingers while peeling!
- While the eggs are boiling, poach your fish. Place the fish in a deep wide frying pan so it is spread out evenly over the bottom and does not overlap. Pour over enough cold water to just cover the fish and add the bay leaves. Bring to a gentle simmer and cook for around 6-8 minutes for fresh fish, (for frozen it will take longer so look at the instructions on the packet) until the centre of the fish is opaque and it flakes easily with a fork.
- When the fish has cooked use a fish slice to remove it from the pan and place onto a plate. Strain the cooking water through a sieve into a jug. Top up the cooking water in the jug to make about 470ml water, and use this water to cook the rice as it will have all the yummy flavours of the fish. You may not need extra salt as smoked fish is already quite salty. Put the rice, cooking water, curry powder and nutmeg in the pan used for boiling the eggs earlier. Bring the rice to the boil, turn down the heat, cover with a lid and simmer for 10 minutes. If you are using frozen peas you can cook them with the rice.
- If you are using frozen spinach, pop it in the microwave in a covered bowl with 1 tablespoon of water. Cook on full power for 5 minutes or until heated through. Pop it into the sieve to drain off any excess liquid. Set to one side.
- While the rice is cooking, prepare your fish. Simply flake it up coarsely and remove any bones and skin. Also, peel the eggs and cut into quarters. If you bash the egg all over lightly on the workstop so the shell is cracked all over it's easy to pinch the shell along with some of the membrane and peel the membrane off along with the cracked shell.
- When the rice is cooked (when the liquid has absorbed and it fluffs up with a fork easily) add the flaked fish and cooked frozen spinach. If you are using fresh spinach, stir it into the kedgeree in two or three batches until it just wilts. Combine over a low heat until heated through. Serve topped with egg wedges.
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