Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 20 minute kedgeree. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

This really good kedgeree from the Hairy Bikers makes a wonderful brunch or lunch. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Discover our Smoked Haddock Kedgeree recipe.

20 Minute Kedgeree is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. 20 Minute Kedgeree is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook 20 minute kedgeree using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make 20 Minute Kedgeree:

1. Take 1 Smoked haddock fillet
2. Get 1 250g pack pre cooked basmati rice
3. Make ready 1 clove Garlic
4. Get 1 Thumbsize piece ginger
5. Take 1 Red chilli
6. Get 1/2 Onion
7. Take 4 Cherry tomatoes
8. Prepare 1 dash Olive oil
9. Take 1/2 tsp Mustard seed
10. Get 1/2 tsp Fennel seed
11. Get 1/2 Lemon
12. Make ready 1 bunch Coriander
13. Prepare 1 tsp Turmeric
14. Make ready 1/2 tsp Garam masala
15. Make ready 1/2 tsp Ground coriander
16. Take 1 Hard boiled egg
17. Make ready 1 Handful garden peas

A classic Anglo-Indian dish, full of spice and flavour, these Kedgeree cakes are easy to make at These Kedgeree cakes are best made and eaten on the same day. Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. This was a typical breakfast dish in the days when grand Victorian breakfast dishes were You can now watch how to make Kedgeree in our Cookery School 'Perfect Rice and Pasta' Term. Kedgeree is a traditional British breakfast food originating in India.

Steps to make 20 Minute Kedgeree:

1. Boil the egg till it's hard boiled.
2. While the egg is boiling, in a deep frying pan poach the fish for 5 minutes and set aside.
3. In the frying pan add the mustard and fennel seed, toast dry for 1 minute till the mustard seeds just begin to pop and take off the heat. Chop the onion, garlic and chilli, add to the pan with the olive oil and fry for a few minutes till the onions are soft.
4. Add the tomatoes and grated ginger, squeeze the juice from the lemon into the pan and drop the lemon in. Simmer for a further few minutes.
5. By now the egg will be done, set aside and let it cool.
6. Add the rice, peas, the water and all the dried spices to the pan and cook for about 8 minutes stirring well.
7. In the last 2 minutes of cooking, flake the fish into the rice and add the fresh coriander and stir.
8. Plate up the rice, peel and quarter the egg, add to the dish and serve immediately.

Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice. Kedgeree, crumpets - and the definitive full English recipe. When just cool enough to handle, peel them and cut into small pieces. Kedgeree dates back to the Victorian times and was originally a typical breakfast dish.

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