The Hairy Bikers’ Kedgeree is a flavorful, comforting dish that combines smoky fish, fragrant spices, and rice. Traditionally a breakfast dish, it has evolved into a versatile meal that can be enjoyed any time of day. With its blend of Indian spices and British ingredients, this dish has a great balance of hearty and aromatic flavors.
What is Hairy Bikers Kedgeree?
Hairy Bikers’ Kedgeree is a classic British dish made with smoked fish, rice, boiled eggs, and mild spices. It’s a delicious combination of warm, fragrant basmati rice, tender smoked fish, and rich boiled eggs, all gently spiced with curry powder and fresh herbs.
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Why You Should Try This Recipe
- Easy to Make: A simple dish that’s perfect for breakfast, lunch, or dinner.
- Healthy and Nutritious: Packed with protein from the fish and eggs, and full of healthy fats and spices.
- Versatile: Great for using up leftover fish or rice.
- Quick to Prepare: The dish can be ready in just 30 minutes, making it perfect for a midweek meal.
- Flavorful and Fragrant: The combination of spices and smoked fish creates a rich and aromatic dish.
Ingredients Needed to Make Hairy Bikers Kedgeree
- 300g smoked haddock fillets (or smoked mackerel, skin removed)
- 200g basmati rice
- 4 large eggs (boiled)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp curry powder (mild or medium, depending on preference)
- 1 tsp ground turmeric
- 500ml vegetable or fish stock (or water)
- 2 tbsp butter or oil
- Fresh parsley or coriander (chopped, for garnish)
- Lemon wedges (for serving)
- Salt and freshly ground black pepper (to taste)
Instructions to Make Hairy Bikers Kedgeree
- Boil the Rice: Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a saucepan with the stock or water, following the package instructions. Once cooked, drain and set aside.
- Boil the Eggs: While the rice is cooking, place the eggs in a medium saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes until hard-boiled. Drain, peel, and set aside.
- Poach the Fish: In a large frying pan, add the smoked haddock fillets and cover them with water. Bring to a simmer and poach for 5-7 minutes, or until the fish is cooked through and flakes easily. Drain, set the fish aside, and break it into large chunks.
- Sauté the Onion and Garlic: In the same frying pan, melt the butter or heat the oil over medium heat. Add the finely chopped onion and garlic, and sauté for about 5 minutes until soft and translucent.
- Add the Spices: Stir in the curry powder and ground turmeric, cooking for another 1-2 minutes to release the flavors.
- Combine the Ingredients: Add the cooked rice to the pan with the onions and spices. Stir well to coat the rice in the spices. Gently fold in the flaked smoked fish and season with salt and freshly ground black pepper to taste.
- Add the Eggs and Garnish: Quarter the boiled eggs and arrange them on top of the kedgeree. Garnish with freshly chopped parsley or coriander.
- Serve with Lemon Wedges: Squeeze a little lemon juice over the kedgeree before serving for added freshness. Serve hot and enjoy!
What Goes Well With Hairy Bikers Kedgeree
- Green Salad: A fresh green salad adds a nice contrast to the rich, spiced kedgeree.
- Chutney: Serve with a tangy mango or tomato chutney for an extra burst of flavor.
- Plain Yoghurt: A dollop of plain yoghurt helps balance the spices in the dish.
- Pickles: Add a few pickled vegetables for a tangy, crunchy side.
- Grilled Vegetables: Roasted or grilled vegetables like zucchini or peppers complement the flavors of the kedgeree.
- Bread: Serve with naan or crusty bread to mop up the sauce.
Expert Tips for Making the Best Hairy Bikers Kedgeree
- Use Quality Fish: Opt for smoked haddock or mackerel for the best flavor. If using frozen fish, make sure to thaw it completely before cooking.
- Fluff the Rice: After cooking, fluff the rice with a fork to keep it light and separate.
- Adjust the Spice: If you prefer more heat, use a medium curry powder or add a pinch of chili powder.
- Don’t Overcook the Fish: Poach the fish just until it flakes easily. Overcooking can make the fish dry.
- Keep it Fresh: Add a squeeze of fresh lemon juice or a sprinkle of fresh herbs just before serving for added brightness.
Easy Variations of Hairy Bikers Kedgeree
- Vegetarian Kedgeree: Skip the fish and eggs, and use roasted vegetables like zucchini, bell peppers, and spinach instead.
- Chicken Kedgeree: Swap the smoked fish for shredded cooked chicken for a different take on the dish.
- Spicy Kedgeree: Add chopped fresh chilies or use a hotter curry powder for a spicier version.
- Gluten-Free Option: Ensure that your curry powder and stock are gluten-free to make the dish suitable for gluten-intolerant guests.
- Add Lentils: Mix in some cooked lentils for added protein and fiber.
Best Practices to Store Hairy Bikers Kedgeree
- Refrigerate: Store leftover kedgeree in an airtight container in the fridge for up to 2 days.
- Freeze for Later: This dish freezes well. Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion and Freeze: For quick meals, portion the kedgeree into individual servings before freezing.
Best Practices to Reheat Hairy Bikers Kedgeree
- Stovetop Reheating: Reheat the kedgeree in a frying pan over medium heat, stirring occasionally until heated through.
- Microwave Reheating: For a quicker option, reheat in the microwave on medium power in short intervals, stirring in between.
- Avoid Overcooking: Reheat gently to avoid drying out the fish or rice.
How Can I Make Hairy Bikers Kedgeree Healthier?
- Use Brown Rice: Substitute white basmati rice with brown rice for more fiber and nutrients.
- Lighten the Butter: Use olive oil instead of butter for a heart-healthy alternative.
- Add More Vegetables: Bulk up the dish with extra vegetables like spinach, peas, or tomatoes.
- Reduce the Salt: Use low-sodium stock to control the salt content.
- Swap for Quinoa: For a lighter, protein-rich option, replace the rice with quinoa.
Nutrition Value (per serving):
- Calories: 400
- Fat: 15g
- Carbohydrates: 45g
- Protein: 25g
- Fiber: 4g
- Sugar: 3g
FAQs
Can I use a different type of fish in kedgeree?
Yes, you can use other smoked fish like smoked mackerel, smoked trout, or even salmon if haddock isn’t available. The key is to choose a fish that holds up well when flaked and adds a smoky flavor to the dish.
Can kedgeree be made in advance?
Yes, kedgeree can be made in advance. Prepare the dish, let it cool, and store it in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave before serving, ensuring it is heated through properly.
Can I freeze kedgeree?
Yes, kedgeree can be frozen. Allow the dish to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat thoroughly before serving.
What can I serve with kedgeree?
Kedgeree pairs well with accompaniments like a green salad, crusty bread, or naan. Adding a spoonful of yoghurt or chutney on the side complements the flavors and adds variety to the dish.
Final Words
This Hairy Bikers Kedgeree Recipe is a perfect blend of fragrant spices, tender smoked fish, and fluffy rice. It’s a versatile dish that works for any meal and is sure to be a crowd-pleaser.
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Hairy Bikers Kedgeree
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Poaching
- Cuisine: British
Description
Hairy Bikers’ Kedgeree is a classic British dish made with smoked fish, rice, boiled eggs, and mild spices. It’s a delicious combination of warm, fragrant basmati rice, tender smoked fish, and rich boiled eggs, all gently spiced with curry powder and fresh herbs.
Ingredients
Scale
- 300g smoked haddock fillets (or smoked mackerel, skin removed)
- 200g basmati rice
- 4 large eggs (boiled)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp curry powder (mild or medium, depending on preference)
- 1 tsp ground turmeric
- 500ml vegetable or fish stock (or water)
- 2 tbsp butter or oil
- Fresh parsley or coriander (chopped, for garnish)
- Lemon wedges (for serving)
- Salt and freshly ground black pepper (to taste)
Instructions
- Boil the Rice: Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a saucepan with the stock or water, following the package instructions. Once cooked, drain and set aside.
- Boil the Eggs: While the rice is cooking, place the eggs in a medium saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes until hard-boiled. Drain, peel, and set aside.
- Poach the Fish: In a large frying pan, add the smoked haddock fillets and cover them with water. Bring to a simmer and poach for 5-7 minutes, or until the fish is cooked through and flakes easily. Drain, set the fish aside, and break it into large chunks.
- Sauté the Onion and Garlic: In the same frying pan, melt the butter or heat the oil over medium heat. Add the finely chopped onion and garlic, and sauté for about 5 minutes until soft and translucent.
- Add the Spices: Stir in the curry powder and ground turmeric, cooking for another 1-2 minutes to release the flavors.
- Combine the Ingredients: Add the cooked rice to the pan with the onions and spices. Stir well to coat the rice in the spices. Gently fold in the flaked smoked fish and season with salt and freshly ground black pepper to taste.
- Add the Eggs and Garnish: Quarter the boiled eggs and arrange them on top of the kedgeree. Garnish with freshly chopped parsley or coriander.
- Serve with Lemon Wedges: Squeeze a little lemon juice over the kedgeree before serving for added freshness. Serve hot and enjoy!
