Get out a largish frying pan and fry the onion in the butter gently until golden.

Skin and remove any remaining bones from fish.

Lay fish in pan, then add curry paste, stir around and warm up the spices.

Cover fish with milk and turn heat down to lowest possible setting. When fish turns white and begins to flake up it's done.

Combine contents of pan in big bowl with rice, boiled eggs, tarragon or parsley, lemon and black pepper to taste.

Alternatively, you could omit the hard-boiled eggs and serve each portion of kedgeree with a poached or fried egg on top.

Feel free to ring the changes: make curry milder or hotter as your stomach can take, add veg such as peas or green beans, use different fish/ no fish at all if you like.






Beautiful traditional British breakfast dish, great for left-overs and hangovers, though more often eaten for a light lunch or supper nowadays. Can't believe you didn't already have a recipe!

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Mr Englishfryup

Rating (out of 5):

The rice should be cooked with the spice's and the fish added after. any good English cook will Not use Delia burn the eggs Smith as a guide.

Comment submitted: 11/6/2009 (#8977)



From Big Al

Rating (out of 5):

There is a more common method of making this where other ingrediants are cooked in with the Rice (see Delia Smith "How To Cook: book 1", but this technique is also brilliant. One of the greatest breakfasts of all time - best accompanied by enormous good quality pork sausages in my opinion!

Comment submitted: 1/13/2008 (#4368)

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