Kedgeree in the Thermomix
Definition: Kedgeree is a traditional British breakfast dish made from curried rice, smoked fish, boiled eggs, parsley and lemon juice.
It really is a lovely dish, originally from India; smokey haddock, spicy rice and boiled eggs create a perfect balance of flavours.
This Thermomix kedgeree is really easy to make and perfect for a big family brunch.
Some people add peas in a kedgeree and some don’t – it’s up to you.
Enjoy and don’t forget to leave a comment below the recipe please.
* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.
Active time: 10 minutes – Total time: 25 minutes – COST: £7.81
- 1 onion – £0.17
- 50g butter – £0.32
- 3 cardamon pods – £0.05
- 2 tbsp mustard seeds – £0.05
- 2 fresh bay leaves – £0.10
- 2 tsp turmeric – £0.05
- 1 cinnamon stick – £0.10
- 400g basmati rice – £0.60
- 360g smoked haddock fillet – £5.00
- 4 eggs – £0.55
- 1 litre fish stock – £0.37
- 3tbsp chopped fresh parsley – £0.10
- 1 lemon – £0.35
- Add one onion, halved to the TM bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
- Add 50g butter, 3 cardamon pods, 2tbsp mustard seeds, 2 fresh bay leaves, 1 cinnamon stick and 2tsp turmeric. Cook for 5 minutes / 90C / Reverse speed low.
- Add 1 litre fish stock to the TM bowl.
- Add 450g basmati rice to the simmering bowl. Place 4 eggs on top of the rice.
- Place 450g smoked haddock in the Varoma.
- Insert simmering basket and place Varoma on top of TM bowl. Cook everything for 16 min / Varoma / Reverse Speed 1.
- Flake the fish removing any skin or bones. Peel and chop the eggs.
- Gently fork in the fish and the chopped eggs with the rice. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.
Delicious. Bon appetit x