Tasty kedgeree

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Serves: 2

By Legacy

(1 Vote) 3


  • 1 onion chopped

  • 1 tbsp oil

  • 1 fish stock cube

  • 2 eggs

  • 2 fillets of white fish

  • 1 splash fish sauce optional

  • 1 knob butter

  • 150g basmati rice

  • 1 pinch tumeric


<ol> <li>Rinse rice in cold water and drain.</li> <li>Heat oil in deep frying pan. Fry onions until they soften. Add rice and fry for a couple of minutes until glazed and slightly translucent.</li> <li>Make up fish stock and add enough to cover rice.</li> <li>Add turmeric, makes the rice yummy yellow.</li> <li>Simmer gently, stirring regularly, and adding extra stock as it evaporates.</li> <li>Meanwhile, hard-boil two eggs for 6-8 minutes. Set aside to cool in cold water.</li> <li>Microwave fish fillets in covered microwave dish until firm and cooked through. Roughly chop or flake into pieces.</li> <li>Shell the hard-boiled eggs and roughly chop.</li> <li>Once rice is cooked, stir in fish, eggs and butter.</li> <li>Serve with a fresh green salad.</li> </ol>

Handy Hint

<p>Fish sauce can be added towards the end of the rice cooking time for extra flavour. Frozen peas can be added halfway through rice cooking time, if desired.</p> <p>Substitute single cream for butter for an extra rich version, or Creme Fraiche for a lighter one!</p>

Additional Information

  • Nut Free

  • Breakfast Meal

  • Brunch

  • Fish

  • Rice

  • Egg

  • indian

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Your comments

  • parksie 25/03/10 09:59

    Please use a more sustainable fish such as Polloock, Coley or Whiting when possible

  • vanitypear 24/03/10 22:19

    A thousand times better sprinkled with fresh coriander!

  • Legacy 16/01/08 22:33

    Tasty supper dish from standard cupboard and freezer ingredients.