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Home > Recipes > Rice > Kedgeree


Submitted by: John Albert

Date submitted: 26 June 2012 at 08:07:43

Cover Recipe: "Kedgeree."





400 g,  Basmati rice

2  Eggs

120 g,  Smoked white fish

1  bay leaf

4 tbsp,  milk

1 tbsp,  butter

1 tbsp,  curry powder

200 g,  spring onions, sliced

60 g,  frozen peas

1 tsp,  Salt & pepper

1 tbsp,  Natural yoghurt to serve


  1. In a medium sized pan, add water and bring it to boil. Then add the basmati rice and bring it to boil.
  2. Cook the rice on low flame till it turns tender; ensure that the water has been absorbed. This may take 40 to 50 minutes. Set aside to cool.
  3. Place eggs in a saucepan and cover with cold water. Bring the eggs to boil for about 10 minutes. Peel the outer cover and chop.
  4. In a small pan, place the fish and the bay leaf. Pour in enough milk just to cover the fish. Cook over medium heat gently until fish flakes.
  5. When the fish is cooked, remove from heat. Flake with a fork and set aside. Drain milk and remove bay leaf.
  6. In a large frying pan, melt butter over medium heat. Add curry powder, stir in peas and spring onions.
  7. Sauté the mixture for 2-3-minutes, then add the cooked rice, eggs and fish.
  8. Stir gently and season with salt and pepper. Heat for two minutes and serve with yogurt.

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