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…


  • 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


  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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Mackerel kedgeree – #slowcooked

I love finding bargains on the reduced shelf in the supermarket – I only really buy fresh fish when it’s there because I think it’s too expensive at full price and I think about how little a tin of tuna costs in comparison. But there is a biig difference in taste between tinned and fresh fish, which is why I grabbed the pack of mackerel fillets that were about half price last week, and stuck it in the freezer until I had chance to think what to do with them!kedgeree 1 Collage

As I was thinking, kedgeree popped into my mind – we haven’t had it for ages, and although I know it’s usually made with smoked fish, I still just fancied it and thought it would still work with unsmoked fish. So I adapted my usual basic risotto recipe to make it into kedgeree, which is basically a curried fish and egg risotto as Tom and I joked. The veg we had in the box this week included chard, and given that it’s similar to spinach and I absolutely love spinach in curries (my favourite is Chana sag – chick peas and spinach), I chucked that in too to make it an all in one dish with no need for a side veg.

kedgeree 2 Collage

The verdict amongst my three boys was very positive. Daddy was very impressed and asked for seconds, Andrew was even more impressed and asked for thirds, and Joel excitedly rocked to and fro in the high chair whilst shoving fistfuls of egg and caked on rice into his mouth! If you don’t believe them, why not give it a try yourself….

Ingredients – serves 4-5 adults

  • 250g mackerel fillets
  • 300g rice
  • 900ml hot stock
  • 1tbsp corn flour
  • 1 onion, chopped
  • 100g chard or spinach, roughly chopped
  • 2 tsp hot curry powder
  • 2 tsp turmeric
  • 4 eggs


  1. Put the rice, chard, onion and stock into the slow cooker pot.
  2. Add the curry powder, turmeric and corn flour and stir.
  3. Place the mackerel fillets whole on top of the liquid where they will float.
  4. Cook on low for 3 hours on low.
  5. Whenever you have time during the cooking, hard boil the eggs, and when they are cooled, peel off the shells and chop into quarters.
  6. After the 3 hours, take the fish out and flake on a plate, then add the flaked fish back into the pot and stir until evenly distributed.
  7. Add the egg quarters and fold in carefully so that they stay in tact.
  8. Cook for a further half an hour on low.
  9. Serve straight away and you can freeze any left-overs.

Pregnancy diary: week 39 – bump still here

I was thinking about starting to write this post yesterday, with the thought that it might help to start labour, as then I would have wasted my time in writing something that I wouldn’t have got round to publishing. But in the end I had other things to do and Andrew’s nap was shorter than usual due to the fact that I stupidly let him take a talking toy car with him for nap time – he must have moved and inadvertently pressed the button, which started the car talking again and woke him up! Lesson learned!

This week has in many respects been much the same as any other recent week. We’ve been to the same groups as usual, and at every single one I’ve had the usual comments – ‘so you’re still here then’ or ‘so you’re still pregnant then’ or ‘no sign of baby then’ or ‘when are you due?….[me: next week] Really?! You look very neat/small!’ In fact if I had a pound for every time someone commented on how small or ‘neat’ bump is for this stage in pregnancy, I’d have enough money to splash out on some more cloth nappies (you can tell what’s on my mind). But according to the chart, bump was bang on the right size for 38 weeks, the last time it was measured. Maybe it’s because I’m ‘all bump’ and from the back I don’t look pregnant (so I’m told…)

I wish I had a pound for every time someone said how small/neat bump is considering there's less than a week to go til due date!

I can’t deny it though, I have been waking up each day wondering if today will be the day. This thought doesn’t usually have chance to stay around in my head for very long, because it’s soon overshadowed by thoughts of looking after Andrew and keeping on top of things around the house, which tend to keep my brain occupied until nap time, when I relax and have me-time – still on all fours and kneeling! This week I’ve had a real sense of enjoying my time with Andrew, just the two of us; not that I don’t enjoy it anyway, but this week all the more so because I’m aware that we don’t have long left now until there will be three of us when Tom’s at work. Exactly how long, I don’t know, but not long compared to Andrew’s life-time so far. It’s quite hard to imagine being able to love and care for two little ones, to spread between two what I currently have for one, but I’ve been told that this is a perfectly normal feeling when you’re pregnant with your second child, and you soon learn once the baby is here that it is completely possible to spread the love between two and not feel like you’re doing either of them any harm.

I’ve also reached the stage of trying out the old wives’ tales of natural labour induction methods; I have no idea whether any of these really work, but it can’t harm in trying!

  1. Large pineapples currently cost only £1 in our local supermarket, so I’ve been munching on these, though I have to say I haven’t consumed my own body weight in pineapple, which I think is the scale of consumption that’s necessary to actually induce labour. Still, I love pineapple, and it’s a good excuse to eat it anyway.
  2. I’ve dug out the raspberry leaf tea that I bought in the final week of pregnancy with Andrew – it’s slightly out of date, but how can tea go off?! Again, I like the taste of it anyway, so even if it makes no difference, I’m enjoying the odd cup here and there when I’m in the mood.
  3. I still can’t stand the smell of food cooking if it involves frying or roasting, but I have experimented and figured out that I can cope with a curry made like this: chuck in a pan a tin of chopped tomatoes, a tin of lentils, a chopped up leek and whatever other veg you like (e.g. chopped cauliflower, chopped aubergine, chopped sweet potato), mix it all with a couple of tablespoons of curry paste, and heat it up with the lid on the pan for about 20 minutes until the veg is softened to the consistency you like it (we like ours with a bite still), then wilt in some spinach and serve with rice and/or naan bread. So we’ve been eating quite a few curries and I’ve been adding more and more chilli powder to mine as the week has gone on. It was immediately after a hot curry on Tom’s birthday in 2011 that suddenly my waters broke and 3 hours later Andrew arrived!
  4. I’m doing lots of walking, as this is part of our normal daily life anyway – we walk most places (shops, town, groups, park etc.) in Cambridge, and this usually adds up to at least 1-2 hours a day.

As for an update on baby’s positioning – I have no idea! I’ve tried to feel bump myself, but unlike the midwife who seems to just do a few prods and tells me confidently exactly how baby is lying, I find it hard to know which way round baby is. So I’m just hoping that all my efforts of kneeling, sitting forward on hard chairs, swaying my hips side to side whilst on all fours, swimming on my front, doing handstands in the pool (a tip from a friend’s mum who’s a midwife!) etc. will all pay off in the long run. I can’t say that I haven’t tried.

I’m hoping that the next post I write involving baby will be to announce our good news. My due date is Tuesday (30th), so only 4 days time. Not that I have any say in when baby decides to arrive, but I think by next Friday I’ll be getting a little impatient if there are no signs. Plus we now have all-day and all-night cover for Andrew looking after purposes until the end of next weekend, thanks to my parents and Tom’s mum. Let’s hope that my body and baby agree that this would be a splendid time to kick off the action! 🙂