Kedgeree recipe Mary Berry
Kedgeree is Victorian British comfort food that was served as breakfast. It was traditionally made with (Finnan Haddie’s) smoked haddock. It was easy to find it in the USA once I had. It was that simple. Kedgeree arrived in the UK from India during Raj times. British colonials enjoyed Khichari/Khichdi, a stew made of beans, lentils, and rice. However, the dish was drastically altered by the arrival of fish, cream, and boiled eggs.
Salmon was rare in 1800s London. It wouldn’t have survived the journey by coach from London to Scotland. Haddock was however cured and smoked, and it was perfect and became the basis for the dish. Stonington Maine is home to Stonington Seafood. Richard Penfold is committed to maintaining this family tradition and the extraordinary flavor of Finnan Haddie (Smoked Haddock). Only the finest fillets from hook-caught wild haddock fishery in the world are used to make Richard’s Finnan Haddie. The characteristic glossy, light-golden cure is achieved by smoking in a Scottish Torrey kiln. There is no sugar, color or preservative added. Only light sea salt and wood smoke are used.
Basic ingredients for Kedgeree recipe Mary Berry
- 1 lb Smoked Haddock Fillet, cut into pieces,
- 3 cups basmati rice cooked,
- 4 eggs, hardboiled
- 1 TBS curry powder (or as per taste),
- 2 cups milk
- 1-2 c cream
- 3 tbsp chopped fresh Parsley salt and
How to make Kedgeree recipe Mary Berry
- First of all, Place the haddock skin-side up in a large saucepan. Cover the pan with milk. Now Bring to a gentle simmer over the stove. The fish should be cooked for between 8-10 minutes until it is flaky.
- The cooking liquor can be strained by placing the fish in a colander over a bowl. After this, Reduce this heat to medium-low and add the cream cooking liquor. Stir in the curry powder. Stir in the rice and a little cream if necessary. Season the fish with salt and pepper.
- Make small pieces of the fish and add them to the creamy rice. Heat the eggs in boiling water, drain the excess water, and then cut the egg into small pieces. Place the quartered eggs on top of the rice. Garnish with chopped parsley.