Ingredients Jump to Instructions ↓

  1. 450 ml milk

  2. 1 bay leaf

  3. 200 g smoked eel fillets

  4. 500 ml fish or chicken stock

  5. 1 onion , sliced

  6. 1 tbsp curry powder pinch saffron

  7. 1 tsp turmeric

  8. 200 g long grain rice

  9. 200 g peas

  10. 200 g crayfish tails , or prawns

  11. 4 hard-boiled eggs , roughly chopped

  12. 25 g butter handfulchopped parsley

Instructions Jump to Ingredients ↑

  1. Method 1. Place the milk, bay leaf and eel in a pan and simmer until the eel is just cooked, and then allow it to cool in the poaching milk.

  2. In another pan, heat the stock to simmering, then add the onion, curry, saffron and turmeric and season with salt and pepper. Allow this mixture to infuse for 10 minutes.

  3. Add the rice (there should be double the amount of stock to rice) and bring to the boil. Cover and simmer gently for about 8 minutes until the rice is cooked and the liquid absorbed. Fold the eel, cooked peas and prawns (if using) into the cooked rice.

  4. Spoon the kedgeree into a serving dish and scatter the chopped eggs over the top. Dot with butter, sprinkle with parsley and serve at once.


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