Kedgeree, a vibrant fusion of flavors from India, became a beloved staple in British cuisine during their colonial days. This dish, a delightful medley of rice, fish, eggs, and aromatic spices, can seamlessly transition from a hearty breakfast to a comforting dinner.
Drawing inspiration from their culinary journey in India, the Hairy Bikers, famed British culinary explorers, have enriched this classic with their signature touch. Using smoked haddock as the star and an array of spices, their version promises a burst of flavors and textures in every bite.
What is Kedgeree Hairy Bikers?
Kedgeree Hairy Bikers is a version of Kedgeree that follows the recipe of the Hairy Bikers, who are two British chefs and TV personalities. Kedgeree is a dish that originated in India and was adopted by the British during the colonial era. It is a combination of rice, fish, eggs, and spices that makes for a hearty and satisfying meal.
Why You Love this Recipe
Kedgeree Hairy Bikers Ingredients
To make kedgeree using the Hairy Bikers recipe, you will need the following ingredients:
- 300g smoked haddock fillets
- 300ml milk
- 2 bay leaves
- 4 eggs
- 50g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece of ginger, peeled and grated
- 1 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp garam masala
- 300g basmati rice
- 600ml chicken stock
- Salt and pepper, to taste
- A handful of fresh parsley, chopped
- Juice of 1 lemon
Instructions to Make Hairy Bikers Kedgeree
To make kedgeree using the Hairy Bikers recipe, follow these steps:
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Place the haddock fillets in a baking dish and pour over the milk. Add the bay leaves and season with salt and pepper. Cover with foil and bake for 15 minutes or until the fish flakes easily with a fork.
- In a small saucepan, bring some water to a boil and add the eggs. Boil for 10 minutes or until hard-boiled. Drain and cool under cold water. Peel and chop the eggs and set aside.
- In a large skillet over medium-high heat, melt the butter and cook the onion, garlic, ginger, curry powder, turmeric, cumin, coriander, and garam masala for about 10 minutes or until the onion is soft and golden.
- Add the rice and stir to coat with the butter and spices. Pour over the chicken stock and bring to a boil. Reduce the heat and simmer for 15 minutes or until the rice is tender and most of the liquid is absorbed.
- Flake the haddock with a fork and discard the skin and bones. Add the fish and eggs to the rice mixture and gently stir to combine.
- Sprinkle with parsley and lemon juice and serve hot or cold.