Home » Tasty slow cooked kedgeree – #ShortcutEggsperts

Tasty slow cooked kedgeree – #ShortcutEggsperts

One food stuff that you’ll always find in our fridge is eggs. Most of the time they get used for baking before I get round to using them for anything else, but they do come in handy for main meals too. Scrambled egg goes down well with the boys for lunch (or even breakfast when Granny cooks it at the weekend), and we have a few tea-time meals that rely on eggs: mini toad in the hole is one favourite, and kedgeree is another. That’s the recipe I’m sharing here as I join in with the #ShortcutEggsperts Linky Challenge.

Kedgeree 1 Collage

Kedgeree is a classic fish, rice and egg dish with a distinctive curry flavour that was originally eaten for breakfast in Victorian times. I can’t say that I would love it for breakfast, but it does make a tasty family tea in our house. There’s just something very satisfying about all those flavours combined. Another thing I love about this dish is the fact that almost all the ingredients are either store cupboard/fridge staples (rice, eggs, curry paste, onions) or you can chuck in whatever you have in (vegetables – we like some combo of peas, spinach or mushrooms). The fish is probably the exception; I tend to look out for it on the supermarket reduced shelf.

I’ve seen recipes for kedgeree that poach the fish (usually smoked, such as smoked haddock) in milk, but to be honest I like faff-free cooking, with minimal steps and number of dirty pots to wash at the end. So instead I choose smoked oily fish like mackerel, which comes ready to eat and so can be chucked in as it is to the one-pot dish. I’ve experimented with various versions of my take on kedgeree – I prefer the result when I use curry paste rather than curry powder, and slow cooked beats the hob version if I need to prepare it earlier in the day.

This has got to be one of my best yet. And the verdict from my testers? Daddy came back for seconds; Joel came back for seconds and polished of Andrew’s; Mr Fusspot (aka Andrew) had this to say….

“It’s an avocado egg!….It’s got a hole in it!”

I presume this was a reference to the boiled egg – the solid yolk had escaped from the white in the bits on his plate. And to be fair, he’s probably seen more avocados than boiled eggs recently, as we tend to scramble more often than not. He then proceeded to pick about his plate and find every distraction going to deter him from eating.

Kedgeree 2 Collage

Anyway, don’t let a 3 year old in a fussy phase put you off. On with the recipe…

Ingredients

  • 250g basmati rice
  • 1 onion
  • 150g button mushrooms
  • 150g smoked mackerel
  • 2 heaped tablespoons curry paste
  • 2 tsp tumeric
  • 750ml hot stock
  • 4 eggs
  • 150g frozen peas
  • 1 heaped tbsp soured cream

Method

  1. Chop the onion finely and quarter the mushrooms. (Optional: fry them in a small amount of olive oil for a few minutes to brown them – as I said above, I prefer minimal steps, and we’re happy with slightly crunchier onions and firmer mushrooms than if I fried them first.)
  2. Add the onion, mushrooms, rice, peas and turmeric to the slow cooker pot.
  3. Mix the curry paste with the stock, cover the contents of the pot, and stir.
  4. Cook on low for 2-3 hours (note: I cook rice dishes for 3 hours in my slow cooker, but we’re currently living with my parents and it only took 2 hours in theirs – lesson learned, there really can be quite a lot of variation in slow cooker efficiencies!)
  5. At any point during the cooking time, hard boil the eggs; then cool them, peel the shells off, and quarter each one.
  6. When the rice is al dente, flake the fish into the pot, and cook for a further half an hour.
  7. Just before you serve, add the soured cream and eggs, stirring gently (too vigorously will make the eggs disintegrate).
  8. Enjoy!
Or, if you don’t think enough in advance to slow cook, this can be done just as well on the hob in about 20 minutes – just fry the onion and mushrooms for a bit, chuck in the rice for a minute or two, then add the curry paste, stock and peas, bring to the boil and simmer until the rice is cooked, adding the fish and eggs near the end. Simple! I just like to prepare food ahead of the crazy half hour before we eat when the boys are testing, and slow cooking is a great way to avoid some of the chaos.

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk.

 

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14 Responses to “Tasty slow cooked kedgeree – #ShortcutEggsperts”

  1. Love slow-cooking and love the look of this tasty recipe. Commenting for myself and on behalf of BritMums and thanking you for taking part. Please double-check your links are working properly as per the terms and conditions of the linky challenge

  2. Mel says:

    Comfort food for a cold day! Mel #RecipeoftheWeek

  3. Great recipe, I love mackerel so this something I’d like to eat. #recipeoftheweek

  4. This looks delicious – and a little different. Will have to try it!

  5. Looks tasty and simple. I love kedgeree! #recipeoftheweek

    • Ruth says:

      Yes that’s two great words to describe it, like most of what I like to cook 🙂 Thanks for popping by!

  6. That looks great – simple method, impressive result 🙂 Thanks for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now. You might have already popped over but if not, please do!

    • Ruth says:

      Thanks, yes simple but effective is definitely what this is. Yes I’ve linked up again too, thanks for hosting 🙂

  7. Nicola Fraser says:

    We’ve had this for our tea tonight (I bookmarked it when I read your post the other week) & it was a hit with us all! Even my 4 year old who is normally super sensitive to any remotely spicy food said, ‘can we have this every day?!’. You’ve given me one of those enjoyable mealtimes where everyone asked for more & no encouragement or bribery was needed :-). This will definitely become one of our regular meals. Thanks so much for sharing.

    • Ruth says:

      Thank you for taking the time to let me know this! So glad your family enjoyed it, like ours does 🙂 Means a lot to get comments like this.

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