Calm

Keep Calm and Cook Kedgeree!

Delicious smoked fish, lightly spiced rice, tasty boiled eggs – I’ll admit it, I’m a massive kedgeree fan!

Delicious smoked fish, lightly spiced rice, tasty boiled eggs – I’ll admit it, I’m a massive kedgeree fan!

For a filling weekend brunch that will really set you up for the rest of the day you just can’t beat it. In fact, although it’s traditionally a breakfast dish you really can eat it at any time – in fact, it was a recipe designed to use up leftovers from other meals, a bit like bubble and squeak.  The fact you can eat it hot or cold just makes it even more convenient!

Kedgeree has its origins in India and was thought to have been brought to the UK by returning British colonials in Victorian times. It uses cooked flaked fish, rice, hard boiled eggs, boiled rice, and curry powder to give it a warming kick.

The fish used is usually smoked haddock but it certainly doesn’t have to be! We’re all about mixing it up here at Fish is the Dish and using alternative fish in traditional dishes, so you could also try it with tuna, salmon, smoked mackerel, or even kippers. We even like to theme ours Doctor Who style every now and then!

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This is a fantastic dish to make if you’ve got people staying and need to feed a crowd as you can serve up a huge pot of it and let your lucky guests serve themselves.

Here’s the classic recipe with smoked haddock but don’t be scared to get inventive – throw in a handful of prawns, some sultanas, green beans or some peas – go kedgeree krazy!

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Or why not try a fantastic twist on a classic kedgeree using kippers, which are number 2 in our chart for omega-3 rich fish, meaning your mouth-watering meal will really pack a nutritional punch!