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Smoked haddock and prawn kedgeree recipe

Smoked haddock and prawn kedgeree recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Haddock
  • Smoked haddock

A classic Anglo-Indian dish from the days of the Raj. Use risotto rice instead for a richer, creamier version.

5 people made this

IngredientsServes: 4

  • 500g smoked haddock fillets
  • 250ml full fat milk
  • 100ml to 200ml water, or as needed
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • 1 handful mixed stock vegetables (optional)
  • 50g butter
  • 1 splash olive oil
  • 2 small onions, chopped
  • 3 garlic cloves, chopped
  • 1 (4cm piece) root ginger, peeled and finely chopped
  • 2 heaped teaspoons medium curry powder
  • 400g arborio rice
  • 1 tablespoon Thai fish sauce
  • ground pepper, to taste
  • 8 raw king prawns, shelled and deveined
  • 4 hard boiled eggs , chopped
  • chopped fresh parsley, to aste
  • 1/2 lemon, cut into wedges

MethodPrep:25min ›Cook:50min ›Ready in:1hr15min

  1. In a deep, lidded frying pan over a medium heat, add the haddock and pour in enough milk and water to cover the fish. Add a couple of bay leaves, some peppercorns and any stock veg you have around. Bring to the boil then immediately cover and remove from the heat. Allow to poach until the fish flakes easily with a fork, about 20 to 30 minutes (cooking time will depend on the thickness of the fish, see tip).
  2. Remove the fish from the pan using a slotted spoon, discard any skin and bones and flake onto a plate and leave to one side. Strain the poaching liquid still in the pan and reserve.
  3. Meanwhile, in the same frying pan, melt the butter with a splash of oil and add the onion. Cook and stir for 10 minutes before adding the garlic and ginger. Continue to cook for a further 5 minutes before adding the curry powder and rice. Slowly add the reserved cooking liquid bit by bit, stirring as you go.
  4. Wait until the rice has absorbed all of the liquid before adding more. Continue until the rice is nicely tender and the risotto has a nice creamy consistency (use additional water if the stock liquid is not enough). Stir in the Thai fish sauce and black pepper.
  5. Gently fold in the raw prawns and the flaked smoked haddock to the pan, cover and allow to rest off the heat for 10 minutes. The fish should be reheated and prawns cooked in the residual heat. Garnish with chopped eggs, fresh parsley and a wedge of lemon. Serve immediately.

Poaching fish

Depending on the thickness of the haddock fillet, you may need to return the pan to the heat to get the liquid hot again. Once hot, remove from the heat, cover and continue to poach until fish flakes easily with a fork.

See it on my blog

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The Cottage Smallholder

It was my turn to cook tonight. On the way down to Essex this morning, I decided to cook kedgeree. I had found some traditionally smoked Haddock in the freezer. The bag looked small so I poked about for something else. We had the remains of a pack of uncooked tiger prawns. Danny is 54.5% keen on kedgeree as a supper dish, this might tip him over to 64.5%. Especially if he had a starter of asparagus.

On the journey home I changed my mind and decided to make an asparagus and smoked haddock risotto. Everything would be in the one dish. The challenge would be to not let the smoked fish kill the asparagus.

The dish worked well. Comfort food at its luxurious best. The key was to cook the main ingredients separately and combine them at the end. It was quick and easy to make. The clean green taste of the asparagus lifted the dish. It was very good for supper this evening but It would be perfect as a chilled starter. Tasty and surprisingly good.

We tried it for lunch, chilled. It was excellent, despite someone creeping down to the kitchen and eating the remaining prawns last night…


Keto Haddock Kedgeree / Kedgeree Recipe Allrecipes

Keto Haddock Kedgeree

I had in my mind that i wanted to cook a kedgeree and have tried various recipes in the past. I was forced to eat kedgeree as a kid and i absolutely hated it. This curry inspired rice dish was brought back to the uk from colonial india and is traditionally eaten for breakfast or brunch. A classic kedgeree designed to fill you with warmth and spice. Oddly i crave it every now and again. So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the.

Visit the website for more haddock recipe ideas. Spicy rice, smoked haddock and boiled eggs. Het is ook een makkelijk gerecht om mee te nemen naar werk of school. 150 g undyed smoked haddock, poached in a little milk and flaked 1 tbsp chopped fresh coriander leaves and stalks A classic kedgeree designed to fill you with warmth and spice. An easy kedgeree recipe from jamie oliver. So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the. Simple smoked haddock kedgeree is quick to prepare, mixing the smokiness of haddock with a warming blend of spice.

Natural Herbs And Spices Recipes from naturalherbsandspices.com Put the smoked haddock in a deep frying pan. + 2 2 more images. So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the. Kedgeree was then brought back to victorian britain and happily embraced by a wider audience. Kedgeree is a british recipe with indian roots that includes rice and smoked fish. This spicy rice dish combines flaked haddock with a soft boiled egg. The flavour it imparts isn't something i'm fond of, hence. Oddly i crave it every now and again.

A classic kedgeree designed to fill you with warmth and spice.

Kedgeree kan je zowel warm als koud eten. Kedgeree is one such dish. Het is ook een makkelijk gerecht om mee te nemen naar werk of school. I was forced to eat kedgeree as a kid and i absolutely hated it. An easy kedgeree recipe from jamie oliver. If you're not quite up to. I had in my mind that i wanted to cook a kedgeree and have tried various recipes in the past. Oddly i crave it every now and again. Few recipes compare to this smoked haddock kedgeree. Kedgeree is a hearty and flavorful mix of smoked fish, rice and onion, here with lentils as well. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Smoked haddock kedgeree prep time:

This curry inspired rice dish was brought back to the uk from colonial india and is traditionally eaten for breakfast or brunch. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Visit the website for more haddock recipe ideas. Spicy rice, smoked haddock and boiled eggs. Kedgeree is one such dish. Meanwhile, simmer the haddock in a saucepan of water for 5 minutes. So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the. If you're not quite up to. I had in my mind that i wanted to cook a kedgeree and have tried various recipes in the past.

Kedgeree Recipe Breakfast Food Com from img.sndimg.com So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the. This curry inspired rice dish was brought back to the uk from colonial india and is traditionally eaten for breakfast or brunch. Meanwhile, simmer the haddock in a saucepan of water for 5 minutes. 4 a traditional british breakfast recipe with a delicious blend of smoky & spicy. Spicy rice, smoked haddock and boiled eggs.

Few recipes compare to this smoked haddock kedgeree.

If you're not quite up to. As for the spices, traditional kedgeree contains curry powder. Buy the ingredients for our haddock and prawn kedgeree recipe from tesco today. A classic kedgeree designed to fill you with warmth and spice. Oddly i crave it every now and again. Smoked haddock kedgeree prep time: Simple smoked haddock kedgeree is quick to prepare, mixing the smokiness of haddock with a warming blend of spice. Het is ook een makkelijk gerecht om mee te nemen naar werk of school. An easy kedgeree recipe from jamie oliver. Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch.

Kedgeree was then brought back to victorian britain and happily embraced by a wider audience. Het is ook een makkelijk gerecht om mee te nemen naar werk of school. Put the smoked haddock in a deep frying pan. Visit the website for more haddock recipe ideas. + 2 2 more images. Simple smoked haddock kedgeree is quick to prepare, mixing the smokiness of haddock with a warming blend of spice. An easy kedgeree recipe from jamie oliver. 150 g undyed smoked haddock, poached in a little milk and flaked 1 tbsp chopped fresh coriander leaves and stalks

Fish Rice Recipes High Protein Kedgeree Meal Prep Myprotein from blogscdn.thehut.net So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the. Spicy rice, smoked haddock and boiled eggs. Smoked haddock kedgeree prep time: Few recipes compare to this smoked haddock kedgeree. I was forced to eat kedgeree as a kid and i absolutely hated it.

Spicy rice, smoked haddock and boiled eggs.

Add the bay leaf, then pour over the stock. Visit the website for more haddock recipe ideas. 4 a traditional british breakfast recipe with a delicious blend of smoky & spicy. 220g pack asda 2 smoked haddock fillets. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Few recipes compare to this smoked haddock kedgeree. If you're not quite up to. + 2 2 more images. Kedgeree is a british recipe with indian roots that includes rice and smoked fish. Kedgeree is one such dish. As for the spices, traditional kedgeree contains curry powder.

This really good kedgeree from the hairy bikers makes a wonderful brunch or lunch.

This curry inspired rice dish was brought back to the uk from colonial india and is traditionally eaten for breakfast or brunch.

Visit the website for more haddock recipe ideas.

Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

220g pack asda 2 smoked haddock fillets.

Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner.

Oddly i crave it every now and again.

150 g undyed smoked haddock, poached in a little milk and flaked 1 tbsp chopped fresh coriander leaves and stalks

Kedgeree was then brought back to victorian britain and happily embraced by a wider audience.

Kedgeree is a british recipe with indian roots that includes rice and smoked fish.

Spicy rice, smoked haddock and boiled eggs.

150 g undyed smoked haddock, poached in a little milk and flaked 1 tbsp chopped fresh coriander leaves and stalks

Kedgeree is a british recipe with indian roots that includes rice and smoked fish.

Meanwhile, simmer the haddock in a saucepan of water for 5 minutes.

Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner.

Smoked haddock kedgeree prep time:

Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

I was forced to eat kedgeree as a kid and i absolutely hated it.

Kedgeree was then brought back to victorian britain and happily embraced by a wider audience.

So i never really thought about using smoked haddock as a breakfast or brunch food but at the end of the.

Add the bay leaf, then pour over the stock.

Though the book the national trust for scotland book the scottish kitchen by.

Smoked haddock kedgeree recipe at waitrose.com.

Put the smoked haddock in a deep frying pan.

Het is ook een makkelijk gerecht om mee te nemen naar werk of school.

Kedgeree kan je zowel warm als koud eten.

Visit the website for more haddock recipe ideas.

Kedgeree is often thought to be an indian dish, but it was introduced to india by scottish soldiers serving there.


4. Make the sauce and put the pasta on

With the fish out of the milk, you’ll have left a wonderfully smoked fish liquid that is just begging to be made into a creamy sauce. Firstly, put the pasta on to cook as per the packet instructions and then move onto the sauce.

To do this, pour the smokey milk through a sieve into a saucepan to remove any milk froth. Next, add 3 dessertspoons of double cream. You can also add a knob of butter now if you like but this is optional. Now you need to thicken the sauce.

To thicken the sauce you could make a roux in a separate saucepan and add the sauce slowly. However, I took the easy option and just used some cornflour and water as the thickening agent. Once the sauce is a nice creamy texture add the smoked haddock, prawns, and 3/4 of the parsley. Heat this through and then season to taste.

Add the smoked haddock and prawns


Lazy Sunday Smoked Haddock Kedgeree

Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.

Turkey Meatballs

Lightly spiced mini meatballs served on a rice base of Aubergines, smoked paprika and spinach.

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Treat a Week Recipes


I discovered kedgeree at a brunch hosted by my British friend Claire. She served it with the traditional smoked haddock and lots of butter. It was a dish I had never heard of, but one which had been popular among British colonials in India. Claire said it was an adaptation of a traditional Indian recipe but looking at it, I could not decipher the connection.

Through web research I discovered that kedgeree is a bastardization of the term kh ichdi , a common North Indian dish of rice and lentils. The term khic hdi is often broadly used to describe a combination of rice and lentils – which is simple, comfort or peasant food. The term is also used colloquially to mean 'a mess' or a 'troubling situation'.

Kedgeree is a signature dish of the Anglo-Indian community, a small minority group consisting of people of mixed racial heritage – usually British fathers and Indian mothers. Like the coloured community in South Africa, Anglo-Indians formed and were identified as a unique ethnic group in India’s constitution. They have distinct cuisine, dress, speech and religion. The Anglo-Indian community is still active in India and also in the United Kingdom, Australia and New Zealand.

Cursory web research leads me to believe that kedgeree is experiencing a renaissance as a brunch item. This version uses shrimp instead of haddock.


Ingredients

For shrimp:
juice of 1 lime
1/4 teaspoon red chili powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/2 pound cooked deve ined and detailed shrimp

For rice:
1 tablespoon olive oil
3 tablespoons unsalted butter
2 small onions
3 teaspoons chopped garlic
2 teaspoons hot Madras curry powder
1 1/2 cups enriched long grain white rice
1 to 2 teaspoons salt
3 cups chicken or vegetarian broth, or water
(or more as needed, cook according to rice instructions)
juice of 1 to 2 lemons
1/2 bunch parsley, chopped
salt and fresh ground pepper to taste
4 to 6 eggs, hard-boiled and halved or quartered lengthwise (optional)
1 to 2 lemons, halved or quartered lengthwise

7 comments:

This looks delicious, and as you say, like comfort food. I'm going to try it this weekend.

Looks yum! I've only had (or made) it with smoked haddock. Nigella has a pretty nice recipe for the regular kind. Must try this version! Lime and shrimp are such springtime-appropriate flavours.

The term "Anglo-Indian" is actually a complicated one -- some use it as you described, and nowadays that is pretty much the accepted meaning (mixed racial descent where the mixing occurred a long time ago). During the British Raj, though, I think some people used the term to refer to English families who had been living permanently in India, long enough to consider India their home. Did Orwell have actual Indian blood in his veins or was he the latter sort of Anglo-Indian? I'm not sure. Must Google his Mummy-ji.

Kedgeree was standard fare for breakfast at dawn after Oxford Commem balls in my time.
Delicioso

I have changed the posting since as "cheesewithaspoon" pointed out, Orwell did not have Indian blood - he was half British and half French. The term Anglo-Indian was used to refer to him as a Brit in India. Thanks for the correction.

Interestingly there are a number of people with Indian ancestry that is largely unknown to the world. They include Ben Kingsley (born Krishna Bhanji to a Gujarati Kenyan father and a half-Jewish mother), Norah Jones (born Geethali Norah Jones Shankar, daughter of famous musician Ravi Shankar), Freddie Mercury (born Farrokh Bulsara, to a Parsi Indian family in Zanzibar) and Engelbert Humperdinck (born to a British Army Officer and his Indian wife in Madras).

A
Three things I love about this blog

1. thanks for the credit on the recipe, think your shrimp version is much more user friendly given that we only found one shop in Chicago that sells smoked haddock
2. I have just had breakfast and am already hungry again now I know I am part of a Kedgeree renaissance
3. love you have a wheat free link

Wow - this one is fascinating! I didn't realize that George Orwell was half Bengali! Looks tasty - cheers -cat

dear Aly
hello from singapore
love your recipes and entries!
Ming


Smoked haddock and prawn kedgeree recipe - Recipes

Haddock, or hake, is a type of marine fish that's sold very commonly within the U.K. and all over the world. It's a white, flaky, meaty fish, commonly used as a replacement for cod in traditional fish and chips meals. There are many, many other ways that you can use this delicious fish &mdash just take a look below for some inspiration.

More Related Food and Cookery Websites:

    - The meat of this fish is moist and flaky when cooked and is enjoyed particularly for having such a mild flavour. - Seafood often cooked in a creamy sauce or made into a light, creamy, dish. - Traditional meal usually made from ground meat rolled into small balls along with other ingredients to bind them. - Includes many Oriental-inspired dishes, curries, salads and more. - How to make this velvety soup with a couple of secret ingredients. - Canned sardines are brilliant for using in sauces and stews, and fresh sardines are wonderful for marinating or stuffing. - Almost anything can be made into a stuffing, but the most popular ingredients tend to be rice, minced pork or beef, cous cous and cheese. - Traditional English dessert usually made from a mixture of sponge cake, fruit, jelly, custard and cream. - Made from a batter, these are a chewy, crispy, accompaniment to any meat and vegetables.

About Haddock:

Haddock is an incredibly versatile fish and is sold in many forms, including fresh, frozen, canned, dried and smoked, meaning that there are an equally huge number of ways that haddock can be cooked.

Smoked haddock is the key ingredient in the popular Anglo-Indian breakfast dish, kedgeree, which is a combination of rice, curry, smoked haddock and boiled eggs. Another popular way of cooking the fish for breakfast, commonly used in Scotland, involves it being poached in milk with bay leaves and peppercorns.

Although eating fish for breakfast sounds slightly odd to many of us, it's actually a fantastic source of protein and will leave you feeling fuller for longer.

Take a look above for a huge range of haddock recipes, including haddock fish cakes, a traditional kedgeree recipe, and haddock pate. There's something here for all occasions and tastes.


Graeme Taylor spices his smoked haddock kedgeree recipe with a masala mix of cumin, coriander seed, Kashmiri chilli powder and turmeric – a cut above the average curry powder normally used in this iconic brunch dish. Graeme serves his with poached eggs instead of hard boiled for the added luxury of an oozing yolk.

All through this Scottish Year of Food and Drink I find myself reflecting on the Scottish cuisine and how it has become the food that we now know. As a land that is steeped in myth and legend, and a cuisine that has many influences from those whose hands have touched the country, kedgeree is a dish that reflects all those aspects succinctly. Therefore as Scotland looks to celebrate her food I am revisiting a story and recipe of this age-old dish with a cosmopolitan take.

Smoked haddock has long been a staple of the Scottish diet, certainly when I was growing up we’d frequently see the shiny yellow-brown hue of cold smoked haddock disappearing into a sea of milk to poach, served simply with potatoes and a green vegetable. Another incarnation of the smoked haddock hails most famously from the town of Arbroath, where haddock is hot smoked in open barrels to produce Arbroath smokies. These can then be kept and eaten cold but there’s nothing quite like the oily sweet smokiness of a hot freshly produced smoky. But typically, as with a lot of Scottish cuisine, smoking does not appear to hail from the indigenous people of the land, with much evidence suggesting it was introduced by the conquering Vikings during the 400 years when large swathes of Scotland was ruled by the Norsemen.

Similarly spice isn’t indigenous to Scotland but the Scots have welcomed it with open arms. Legend has it that a Scottish regiment brought back curry spices from the Indian sub-continent in the time of the British Raj and that kedgeree was the result of tinkering with a dish they’d seen there at the time. There is probably an element of truth in this, how much truth probably depends on your desire for casting a wistfully romantic eye to the past.

What is true is that all over the sub-continent you will find a dish with many regional variations of rice, daals and spice, but never fish, called khitchri. With this in mind I decided that I wanted to make a spice blend that would perfectly marry the sweet smokiness of the haddock in kedgeree with an authentic south Asian flavour far removed from the generic curry powder of many a kedgeree recipe. Sumayya Usmani of mytamarindkitchen.com gave great assistance guiding me towards cumin, coriander and chilli as a simple spice blend that the haddock would accentuate but not drown in. I also added a little turmeric as I like the colour it gives the dish and opted for Kashmiri chilli, again because of the wonderful colour it gives when cooking and the aroma that it fills the kitchen with.

Note: Traditionally hard boiled eggs are added but I prefer to see the yolk of the poached egg run into the smoky goodness below.


Kedgeree

Put the haddock fillets into a large pan (that has a lid) and cover with cold water. Bring to the boil, then simmer gently until the fish is just cooked through - about 2min. Lift fish out of pan and on to a plate. Strain the cooking water into a measuring jug and set aside.

Melt butter in the empty pan and gently fry the onion for 10min until softened. Stir in the curry powder, turmeric and rice and fry for 1min. Pour over 600ml (1 pint) of the reserved cooking liquid. Bring up to the boil, then turn down the heat to low, cover with the lid and cook gently for 15-20min or until the liquid is absorbed and rice is tender.

Fork through rice to fluff it up, then mix in parsley, lemon juice and cream (if using). Flake in the fish (discard skin) and carefully fold in with the egg quarters. Check the seasoning and serve.



Comments:

  1. Kazizahn

    It's a pity that I can't speak right now - I'm very busy.But I will return - I will definitely write what I think.

  2. Juktilar

    Bravo, an excellent answer.

  3. Houerv

    In my opinion, it is error.



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