Kedgeree

Staff Writer
Kedgeree
Kedgeree
Lisa Linder

Kedgeree

Albion is our version of a French all-day pavement café done in a British style, with an adjoining bakery and a small shop.

Breakfast is served throughout the day, alongside fish and chips, half pints of prawns, mussels cooked in cider, a minimum of three different pies (often more, including delights such as cottage pie, chicken and crayfish pie and game pie), plus Irish stew, kedgeree, devilled kidneys, doorstop sandwiches, fruit jellies, puddings and crumbles.

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4
Servings
567
Calories Per Serving
Deliver Ingredients

Ingredients

  • 17 Ounces water
  • 1 thick slice onion
  • 1/2 carrot, chopped roughly
  • 1 stalk celery, chopped roughly
  • 1 bay leaf
  • 12 Ounces undyed smoked haddock
  • 1 Ounce butter
  • 5 shallots or 1 onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1 Teaspoon turmeric
  • 1/2 Teaspoon cumin
  • 1/2 Teaspoon curry powder
  • 1/2 Teaspoon fennel seeds
  • 1 curry leaf
  • Pinch of saffron
  • 7 Ounces heavy cream
  • Salt and freshly ground black pepper, to taste
  • 5 Ounces basmati rice
  • Small handful of parsley, chopped finely
  • 3 eggs, hard-boiled and quartered
  • Mango chutney, for serving

Directions

Combine the water, onion, carrot, celery, and bay leaf in a wide, shallow saucepan and bring to a simmer over low heat to infuse the flavors. Place the haddock in the cooking liquid, then remove from the heat and leave the fish to cool in the liquid (it should just cook through).

To make the curry sauce, melt the butter in a medium-sized saucepan. Add the shallots and garlic, and cook gently over medium heat until soft. Add all of the spices and cook for 1-2 more minutes to release their flavors.

Measure out 7 ounces of the fish cooking liquid, add to the spices and bring to a boil over high heat. Cook until reduced by ½. Add the cream and reduce down until it is thick enough to coat the back of a spoon. Season with salt and pepper, to taste, and set aside.

Rinse the rice in a sieve a couple of times in cold running water, then cook in plenty of boiling salted water for 12-15 minutes or according to the package directions. Drain, return to the pan, then put a lid on and leave off the heat to steam for a few minutes.

To serve, reheat the sauce, flake the cooked fish, and stir into the sauce with the chopped parsley. Add the cooked rice, stir to combine and serve in shallow bowls (else it might be too hot to eat for a while). Scatter over the hard-boiled egg to finish, and serve with mango chutney.

Kedgeree Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Kedgeree Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
29g
44%
Sugar
8g
N/A
Saturated Fat
16g
82%
Cholesterol
269mg
90%
Protein
32g
63%
Carbs
46g
15%
Vitamin A
404µg
45%
Vitamin B12
2µg
29%
Vitamin B6
0.8mg
38.5%
Vitamin C
12mg
19%
Vitamin D
2µg
N/A
Vitamin E
2mg
9%
Vitamin K
55µg
69%
Calcium
164mg
16%
Fiber
4g
17%
Folate (food)
69µg
N/A
Folate equivalent (total)
204µg
51%
Folic acid
79µg
N/A
Iron
5mg
30%
Magnesium
90mg
22%
Monounsaturated
8g
N/A
Niacin (B3)
6mg
31%
Phosphorus
412mg
59%
Polyunsaturated
2g
N/A
Potassium
847mg
24%
Riboflavin (B2)
0.3mg
17.7%
Sodium
1008mg
42%
Thiamin (B1)
0.3mg
22.1%
Trans
0.2g
N/A
Zinc
2mg
12%