One of the unexpected pleasures of moving to London has been eating British food. Cue jokes about deep fried Mars bars and grey boiled meat, but the truth is that I’ve discovered not just new dishes but an appreciation for particularly British delights.
One of our favourite weekly meals is kedgeree, thought to be brought back to the UK from India by British colonials, and often eaten at breakfast in Victorian times. I’d never even heard of such a dish in America, but it’s now a staple midweek meal for us. Fish, rice, eggs, peas, all fried up and eaten with a generous dollop of lime pickle. (It’s shown here with The Spice Tailor’s Mama’s Lime Chilli Pickle, which I was sent to sample and which is UH-maz-ing.)
Here is my husband’s tried-and-true recipe, just in time for the #shortcuteggsperts Linky Challenge we’re running on BritMums. The Linky celebrates quick main meal egg recipes for the family — my daughter loves it. It’s perfect for me as well, as I’m always telling my husband to increase the number of eggs.
I can’t enter to win one of the £100 supermarket vouchers, but you can! Check it out and in the meantime, pick up some haddock and cod and make a British classic.
Make Jenography’s Easy Kedgeree
Serves 4-6
Ingredients
- 1 cup basmati rice
- 500g smoked haddock or cod (this can be the kind that’s dyed yellow or natural, according to your preference)
- Milk
- Knob of butter, plus some for frying
- 3 eggs
- 150g frozen peas
- Glug of olive or rapeseed oil for frying
Method
- Wash rice in cold water
- Cook rice – Bring to boil in pan of cold water, add salt, simmer covered for 6 mins or til al dente.
- In a flat pan, cover the fish with milk and add a knob of butter. Simmer for 10 mins.
- While the fish is simmering, hard boil the eggs — 7 to 8 mins in salted water. Peel and slice the eggs.
- Remove fish from pan, discard milk and peel off skin from the fish. Roughly chop or separate with your fingers, removing any tiny bones as you go.
- Heat some vegetable oil and a bit of butter in large frying pan. Heat rice and add frozen peas.
- When peas cooked through (5-6 mins), add fish and sliced eggs. Heat for 5 mins.
- Raise heat if you want crispy bits and fry for extra 3 mins.
- Season and add knob of butter at end.
- Serve with lime pickle and ketchup.
Discover more of my food recipes and inspiration in the Food section!
Do you have any favourite British egg dishes or a special method of making kedgeree? Add a comment below!
Always good to have a husband that cooks and this sounds like a tasty treat.
This looks and sounds delicious. Eggs, Fish, Rice and Peas are a great combination and the perfect comfort meal.
Interesting that it’s your husband’s recipe, as, although I like kedgeree, it’s my husband who loves it!
My husband would fix it twice a week if I let him!