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spiced kedgeree by mimi’s bowl

Kedgeree by Natalya Chagrin
Spiced Kedgeree. Photo Credit Natalya Chagrin

(Note from Founding Editor Anna) I cooked this delicious recipe at one of our photo shoots in 2019, and it was yummy! I definitely didn’t put enough curry powder in though, hence why the rice isn’t as yellow as it should be. But the best news? The grown ups and kids both loved it! 

by miriam cooper

Serves 2 adults – 4 smaller child portions

Lightly spiced kedgeree is such a lovely family classic – delicious for brunch, lunch or dinner. It is a dish my Mum made for us a lot as children and it really is a meal in one with fish, rice and eggs. My version is a big plate of sunshine with the addition of turmeric. 

To make this I prep the eggs, fish and rice then assemble. I avoid smoked fish for little ones and use fresh fish instead. (Here Anna has used salmon but it is delicious with white fish/haddock too.) Serve with plenty of chopped herbs and some big wedges of lemon. 


3 organic eggs
400g (2 large fillets) fresh fish, such as haddock or salmon. I avoid smoked fish for little ones
200g basmati rice, or long grain rice
1 tablespoon vegetable oil
1 tablespoon butter (optional)
1 onion, diced
1 garlic clove, peeled and crushed
1 tablespoon mild curry powder (or 1 level teaspoon ground coriander, 1 level teaspoon ground cumin, 1/2 teaspoon ground turmeric)
handful of frozen peas
chopped herbs (coriander and parsley) and lemon wedges, to serve

To cook

Boil the eggs for 10 minutes, then hold under cold running water and set aside.

Place the fish fillets in a shallow pan, cover with water or milk and poach gently, until cooked through. Gentle simmer covered for 5-10 mins (depends on the thickness of the fish fillets). Remove the skin, flake into chunks, checking for any final bones carefully. Set aside.

Cook the rice according to packet instructions and drain.

To assemble: take a pan, add the veg oil and a little butter (if using) and gently sweat the onion for 5-10 minutes until translucent. Add the garlic for 1-2 minutes. Add the curry powder for 1-2 minutes stirring continuously. Add the rice to the pan and completely heat through, once hot add the fish, once hot add a handful of frozen peas (cook for a final 2-3 mins). Everything must be piping hot.

To serve

Scatter the rice and fish with the hard-boiled eggs, peeled and quartered. It’s lovely with chopped parsley or coriander too and some fresh lemon.


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