Cheap and cheerful kedgeree
28th December 2013

Cheap and cheerful kedgeree

By Sara Photography by Sara

This recipe is perfect for the days following Christmas – when the chaos is over and you need recipes that require minimal work.  I’m planning on making this on Boxing Day, hopefully with the bounty from a fishing trip.  However if the hunter-gatherers come home with empty chilly bins, I’ll have a couple of cans of red salmon in the cupboard…just in case.

Lebanese cucumbers are the perfect accompaniment as they provide a refreshing crunch.

Emma’s 1 year old son gobbled this right up, which was the ultimate appreciation.


  • --
  • 1/4 tsp black mustard seeds
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 chilli, finely diced
  • --
  • 200g basmati rice (I used brown)
  • 200ml milk
  • 200ml water
  • 1 cinnamon stick
  • --
  • 1 cup edamame beans
  • 1 tbsp butter
  • salt and pepper to taste
  • 1 lemon, juiced
  • 1 bunch coriander, leaves and stalks
  • 4 eggs, soft boiled and quartered
  • 300g smoked fish
  • 100g coconut flakes, toasted
  • --
  • lemon wedges and Lebanese cucumbers to serve


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  • 1. In a large pan (which has a lid), cook the spices until fragrant. Add the oil, onion and chilli and cook untill soft.
  • 2. Add the rice then the milk, water and cinnamon stick. Cover and simmer.
  • 3. When the rice is 3/4 done, add the edamame beans.
  • 4. When the rice is cooked, add the butter, salt and pepper, the juice of one lemon and the coriander stalks and stir through.
  • 5. Place the rice on a large serving platter, and top with boiled eggs, flaked smoked fish, coriander leaves and coconut.
  • 6. Serve with extra lemon wedges.

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