🇬🇧 United Kingdom
Kedgeree, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Poach 250 g smoked haddock in 250 ml milk in a pan for 5 minutes until flaky, then drain and flake the fish into pieces.
- 2
Melt 2 tbsp butter in a skillet over medium heat, saute 1 small diced onion for 3 minutes, then stir in 1 tbsp curry powder, 250 ml basmati rice, and 350 ml chicken broth, simmering covered for 12 minutes.
- 3
Gently fold in the flaked fish, 2 sliced hard-boiled eggs, 2 tbsp fresh parsley, and 1 tbsp lemon juice until heated through.
🇬🇧 How it's eaten in United Kingdom
In the United Kingdom, it is traditionally enjoyed for breakfast or brunch, often served with extra lemon wedges and hot toast.
Ingredients (serves 2)
- Smoked haddock250 g
Swap: Canned salmon 250 g（Easier to find）
- Basmati rice250 ml
Swap: Microwave basmati rice 2 pouches（No stovetop cooking）
- Butter2 tbsp
- Onion1 small
Swap: Frozen chopped onion 120 ml（No knife work）
- Curry powder1 tbsp
- Hard-boiled eggs2
Swap: Pre-cooked hard-boiled eggs 2（No prep needed）
- Milk250 ml
- Chicken broth350 ml
- Fresh parsley2 tbsp
- Lemon juice1 tbsp
Authentic ingredients in United Kingdom
- Smoked haddock250 g
- Basmati rice250 ml
- Butter2 tbsp
- Onion1 small
- Curry powder1 tbsp
- Hard-boiled eggs2
- Milk250 ml
- Chicken broth350 ml
- Fresh parsley2 tbsp
- Lemon juice1 tbsp
Optional authentic touch
Poaching the fish with a bay leaf and whole peppercorns adds an extra layer of subtle spice to the milk broth.
Wherever you live: Japan, Europe or anywhere else
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