This is a quick and easy dinner – start to finish in half an hour. If you are wondering about the origins of kedgeree, yes it is a very Anglo Indian dish created in the 18th century for the British memsahibs.

Smoked warehou kedgeree


50 grams butter

1 medium onion, finely chopped

500 grams smoked warehou fillet

3 cardamom pods

1 small cinnamon stick

2 fresh bay leaves

¼ teaspoon turmeric

250 grams Basmati rice

500 ml fish stock (preferably homemade)

Salt to taste

3 soft boiled eggs

3 tablespoons chopped fresh parsley

Lemon wedges and tomato relish or a fruit chutney to serve


Melt the butter in a large saucepan. Stir in the cardamom pods, cinnamon stick and bay leaves, then cook for a minute. Add the onions and cook gently over medium heat for about five minutes until softened.

Add the turmeric and tip in the rice. Stir until all is well coated. Pour in the stock, add half a teaspoon of salt and bring to the boil. Cover with a lid, reduce heat to low and leave to cook very gently for 10-12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked warehou and simmer for 3 minutes. Lift it out and leave until fish is cool enough to handle. Flake the fish, discarding any bones and skin. Boil the eggs, cool, peel and then chop.

Uncover the rice and gently stir in the fish, Cover with lid and allow to be heated through for a couple of minutes. Taste, adjust seasoning and grind some black pepper. Stir in the parsley and eggs. Garnish with the lemon wedges and serve hot with the relish on the side. Serves 4.

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