This is the first dish we see on Downton Abbey in Season 1, Episode 1. Before refrigeration, cooks usedleftovers from the night before to make hearty and appealing breakfast dishes.
Course Breakfast, Brunch
Cuisine Edwardian, English, Indian
Keyword leftovers
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Ingredients
2cupscooked long grain basmati rice or brown riceIf you had cooked the rice with chicken stock, extra points for you!
2filletssmoked haddock or any white fishbones and skin removed
2largeeggsshelled and chopped finely (use more eggs if you like)
1¼cupsmilkto poach the fish
2tbsp.unsalted butter
1smallonionpeeled and finely chopped
1tsp.curry powderhomage to the Indian roots of this dish
1/2tsp.nutmeggrated
1pinchground pepperto taste
2tbsp.`fresh parsleyto garnish
Get Recipe Ingredients
Instructions
Using a large frying pan, melt the butter, then sweat the onions on mid/low heat.
Add the rice and heat up. You don't want to brown it as it will dry out your dish. You may wish to add some chicken stock if your rice has dried out in the fridge.
In the meantime, poach the fish in hot milk for five minutes and drain just before adding to the frying pan.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.
Notes
Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.