Kedgeree is a delicious dish that combines rice, fish, eggs, and spices in a satisfying and flavorful way. It originated in India as a simple dish of rice and lentils but was adapted by the British colonials who added smoked fish and eggs to make it a hearty breakfast or brunch meal.
Mary Berry, the beloved cook and star of the Great British Bake Off, has a wonderful recipe for kedgeree that is easy to make and perfect for any occasion. She uses smoked haddock and smoked salmon for the fish, and adds cream, butter, and coriander for extra richness and freshness. Her recipe also includes a crispy onion topping and soft-boiled eggs that add texture and contrast to the dish.
In this article, I will show you how to make Mary Berry’s kedgeree recipe step by step, with tips and tricks to make it even more delicious.
What is Mary Berry Kedgeree’s Recipe?
Mary Berry’s Kedgeree recipe is a delightful blend of rice, smoked fish (haddock and salmon), eggs, and spices, enriched with cream, butter, and coriander. This dish, originally from India, was adopted by the British and is now a popular breakfast or brunch meal. It features the perfect combination of soft-boiled eggs and a crispy onion topping, offering a balance of texture and flavor.
Ingredients Needed to Make Mary Berry Kedgeree
You will need the following ingredients:
- 2 tbsp sunflower oil
- 3 onions, 2 thinly sliced, 1 finely chopped
- salt and freshly ground black pepper
- 350g/12½oz smoked, undyed haddock fillets, pin boned
- 100g/3½oz smoked salmon
- 250g/9oz basmati rice
- 3 cardamom pods, split
- ½ cinnamon stick, about 3cm/1¼in long
- ½ tsp turmeric
- 2 large free-range eggs
- 30g/1oz butter
- 100ml/3½fl oz single cream
- 2 tbsp finely chopped fresh coriander
- cayenne pepper, to taste
- ½ lemon, juice only
Instructions to Make Mary Berry Kedgeree
Step 1: Cook the fish
The first step is to cook the fish in a gentle simmer until it is opaque and flaky. You can use any smoked fish you like, but I recommend using haddock and salmon for their delicate flavor and texture. To cook the fish, follow these steps:
- Preheat the oven to 200C/180C fan/gas 6.
- Lay a piece of foil on a baking sheet and place the haddock, skin-side down, on top. Put half of the butter on top of the fish and season with pepper and a little salt. Fold the foil to make a parcel and seal the edges.
- Bake the fish for 15-18 minutes or until cooked through. You can check by inserting a knife into the thickest part of the fish and seeing if it flakes easily.
- Remove the fish from the oven and open the foil. Lay the smoked salmon on top of the haddock, cover with the foil again, and let it stand for 2 minutes. This will warm up the salmon and infuse it with the buttery juices from the haddock.
- Drain the fish and discard the skin and any bones. Set aside and keep warm.
Step 2: Cook the rice
The next step is to cook the rice with spices and onion to give it a lovely aroma and color. You can use any long-grain rice you like, but I prefer basmati for its fluffy and fragrant quality. To cook the rice, follow these steps:
- Heat one tablespoon of the oil in a large, non-stick, deep-sided frying pan or sauté pan over medium-high heat. Add the chopped onion, cardamom pods, and cinnamon stick and fry for about 5 minutes, stirring occasionally, until the onion is golden-brown.
- Add the rice and stir well to coat it with the oil and spices. Pour in 450ml/15fl oz of cold water and stir in the turmeric. Bring to a boil, then reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed and the rice is tender. Check halfway through and add more water if needed.
- Take the rice off the heat and let it stand, covered, for 5 minutes. Then fluff up the grains with a fork and remove the cardamom pods and cinnamon stick.
Step 3: Make the crispy onion topping
The crispy onion topping is a great addition to the kedgeree, as it adds crunch and sweetness to the dish. You can make it while the rice is cooking, or ahead of time and reheat it before serving. To make the crispy onion topping, follow these steps:
- Heat the remaining tablespoon of oil in another frying pan over medium heat. Add the sliced onions and fry slowly, stirring occasionally, for 20-25 minutes until they are soft and caramelized. Season with salt and pepper and drain on kitchen paper. Keep warm until ready to serve.
Step 4: Boil the eggs
The eggs are another important component of the kedgeree, as they add protein and richness to the dish. You can boil them to your liking, but I prefer them soft-boiled so that the yolks are still runny and creamy. To boil the eggs, follow these steps:
- Place the eggs in a small saucepan and cover with cold water. Bring to the boil over a high heat, then lower the heat and simmer for 6 minutes. This will give you eggs with set whites and slightly soft yolks. If you want them harder or softer, adjust the cooking time accordingly.
- Drain the eggs and run them under cold water to stop the cooking process. Peel them carefully and cut them into quarters.
Step 5: Assemble the kedgeree
The final step is to assemble the kedgeree by combining the rice, fish, eggs, and other ingredients in a large pan. You want to heat everything through gently, without breaking up the fish or the eggs too much. To assemble the kedgeree, follow these steps:
- Flake the fish into large pieces, reserving some of the buttery juices. Add the butter, cream, coriander, fish, and eggs to the rice and mix gently, using a spatula or a large spoon. Season with salt, cayenne pepper, and lemon juice to taste.
- Heat the kedgeree over low heat, stirring once or twice, until everything is warm and well combined. Be careful not to overmix or overcook, as this will make the dish dry and mushy.
- Serve the kedgeree on a large platter or on individual plates, with the crispy onion topping sprinkled over. Enjoy!
What is kedgeree and where does it come from?
Kedgeree is a dish that combines rice, fish, eggs, and spices in a satisfying and flavorful way. It originated in India as a simple dish of rice and lentils but was adapted by the British colonials who added smoked fish and eggs to make it a hearty breakfast or brunch meal.
How do I prevent the rice from sticking or burning?
To prevent the rice from sticking or burning, you should rinse it well before cooking, use a non-stick pan with a tight-fitting lid, and cook it over low heat with enough water. You should also check the rice halfway through and add more water if needed. Do not stir the rice too often, as this will make it mushy and sticky.
How do I make the kedgeree more spicy or mild?
To make the kedgeree more spicy, you can increase the amount of curry powder, cayenne pepper, or turmeric, or add some chopped green chilies, ginger, or garlic to the onion mixture. To make the kedgeree more mild, you can reduce the amount of spices, or add some yogurt, sour cream, or coconut milk to the rice and fish mixture.
How do I make the kedgeree more creamy or dry?
To make the kedgeree more creamy, you can add more butter, cream, or cheese to the rice and fish mixture, or use a creamier type of rice, such as arborio or risotto. To make the kedgeree more dry, you can use less liquid, such as water or stock, or use a drier type of rice, such as jasmine or long-grain.
Kedgeree is a wonderful dish that can be enjoyed for breakfast, brunch, lunch, or dinner. It is easy to make and full of flavor and texture. Mary Berry’s recipe is one of the best, as it uses smoked haddock and salmon, cream, butter, and coriander to make the dish extra special. I hope you enjoyed this step-by-step guide on how to make Mary Berry’s kedgeree recipe. If you have any questions or comments, please let me know in the section below. Thank you for reading and happy cooking!