I ve asked lots of people from the UK and they haven’t heard of it. It’s rice, soft boiled eggs, smoked haddock and some spices. Can’t find it in any cafe.

28 comments

  1. I’ve heard of it but its quite an old dish served around the same time as the world war 2 i think

  4. It’s pretty ‘old fashioned’. You’re not likely to find it in a cafe, but it may well be on the menu in a posh B&B, or a fancy-ish hotel.

  5. That dish is pretty much every food I can’t stomach in one! As others have said you will need to make it yourself, but I’m sure there are lots of recipes.

  6. > Can’t find it in any cafe.

    It’s not exactly cafe food. Try an expensive hotel for the proper last days of the British Raj experience.

  7. It’s old fashioned (and nowadays probably exclusively upmarket) breakfast buffet food, not cafe food. The only places I can remember seeing it recently are in a private member’s club in Mayfair and in The Wolsley in Piccadilly.

  8. Oh yeah my Mum makes it sometimes, didn’t know it was English though until now.

  9. I make it, it’s great, but I don’t think I’ve ever seen it on a menu in this country.

  10. Kedgeree always reminds me of Patrick Moore. I saw him make it on the TV under the guidance of some celebrity chef or other. Don’t mash it!

  11. Old fashioned? Fancy?

    I am as common as muck, but love kedgeree. Easy to make as well. Definitely better than Cheerios.

  12. It was very common up to about 100 years ago as a breakfast dish in the wealthier homes but was never eaten by ordinary working people. Today it has all but died out. You might find it in an upmarket hotel though.,

  13. Who hasn’t heard of Kedgeree? It’s delicious, and great if you’re a bit fuzzy-headed the morning after a night on the tiles! Hard boiled eggs rather than soft though, surely.

  14. It’s great. It’s definitely a little rare but I’ve seen it in pubs and restaurants both upmarket and downmarket.

    Loads of it in Cornwall and I imagine other seaside places.

  15. Of course and have made it often. From the family’s recipe book, works well in a slow cooker.

    Ingredients
    500g of smoked cod
    30g butter
    1 onion, finely sliced
    1 teaspoon of curry powder
    2 cups of long grin rice
    2 hard boiled eggs roughly chopped
    2 tablespoons of cream

    Method

    Place cod in a suitable pan, cover with cold water and bring slowly to the boil, cook for 5 minutes then drain and flake.

    Heat butter in frying pan and add onions and cook until soft, about 5 minutes. Add the curry powder and stir for 1 minute, add rice, stir well and fry for a few minutes until the grains are coated and golden.

    Place the rice mixture into the slow cooker, add boiling water and flaked fish. Stir well, cover and cook on high for 1.5 to 2 hours.

    Just before serving add the eggs and cream and fold through gently until heated.

    The kedgeree should be nicely moist.

    Season to taste and serve with lemon wedges

  16. Yes of course, but it’s not really a dish you eat out for. It’s a make it at home jobby.

    I love kedgeree.

  17. It’s an Indian dish not English. It’s called Kichdi or Kichri over there.

  18. When I was skint I used to make a budget version of kedgeree with tinned mackerel. I really liked it, still get a craving for it sometimes.

  19. Yes. I have seen it in some hotels. Sometimes on the breakfast menu.

  20. I’ve heard of it but have only see it on a couple of menus on places that serve a lot of fish.

  21. My mum makes it and I do as well sometimes. I’ve had it in a cafe/restaurant once. It was also an option at my work canteen one day.

    I’ve never had it as a breakfast though.

  22. I’ve seen it written down but never have I heard anyone say it or seen anyone eat it.

  23. I’ve seen it in more brunchy places, I’ve always thought of it as that kind of dish. It is a bit old fashioned, a legacy from Brits in India.

  24. Heres a better one for you if you don’t fancy the curry part.
    Bag of fish pie mix
    Two boiled eggs
    Packet of parsley sauce
    Sliced potato
    Bread crumbs
    Sweetcorn
    Cheddar Cheese.
    Place fish pieces in a deep baking dish
    Add sliced boiled eggs and sweetcorn.
    Pour over parsley sauce and let cool.
    Cover with part boiled sliced (or mashed) potato covering the dish.
    Sprinkle with breadcrumb’s and place in a 230 oven for 35-40 mins.
    About half way through sprinkle with the cheddar until it bubbles.
    Remove, serve and enjoy.
    .

  26. My mum used to make an amazing kedgeree. Sad to think I will never eat it again.

    As others have said, it’s originally a “Raj thing”, especially associated with those endless breakfasts where all the hot dishes are on the sideboard. You can see the sort of thing in Jeeves and Wooster when Bertie visits his various aunts and friends in the country.

    I don’t know why it isn’t offered in more restaurants and hotels. I think they’re missing a trick there.

  27. I love it, but for dinner as it’s a lot of effort for breakfast. We usually have it on Christmas Eve for dinner.

Leave a Reply
You May Also Like