Mary Berry Kedgeree Recipe

Mary Berry’s kedgeree is a delightful fusion of smoked haddock, fluffy basmati rice, and hard-boiled eggs, all brought together with the subtle warmth of curry powder. This dish is both flavorful and visually appealing, with its golden hue from the curry, vibrant green peas, and the bright white and yellow of the eggs. Typically served warm, kedgeree is perfect for brunch or a light dinner, offering a satisfying yet elegant meal.

It takes about 40 minutes to prepare and serve, making it a quick yet impressive option for any occasion.

Mary Berry Kedgeree

Mary Berry’s kedgeree is a traditional British dish that combines smoked haddock, rice, hard-boiled eggs, and spices, creating a flavorful and comforting meal. This dish has roots in Anglo-Indian cuisine and is known for its light, fragrant rice paired with the rich taste of haddock and the mild heat of curry powder. It’s a perfect option for brunch, lunch, or a light dinner.

Other Popular Recipes

• Mary Berry Mackerel Pâté
• Hairy Bikers Kedgeree
• Mary Berry Christmas Red Cabbage

Why You Should Try This Recipe

• Quick and Simple: The recipe uses basic ingredients and easy steps, making it accessible for cooks of all levels.
• Unique Flavor Combination: Smoked haddock, curry, and fresh herbs create a rich, well-balanced flavor.
• Great for Meal Prep: Kedgeree can be prepared in advance and reheated, making it ideal for busy days.
• Nutritious: It’s packed with protein from the fish and eggs, along with fiber from the rice.
• Versatile: It can be served as a hearty brunch or a light, comforting dinner.

Ingredients Needed to Make Mary Berry Kedgeree

• Smoked Haddock (300g): Adds a distinctive smoky, savory flavor to the dish.
• Basmati Rice (150g): Provides a light and fluffy base for the kedgeree.
• Eggs (4, hard-boiled): Offers protein and richness, adding texture to the dish.
• Onion (1, finely chopped): Adds sweetness and depth of flavor.
• Frozen Peas (100g): Provides a pop of color and sweetness to the dish.
• Butter (50g): Used to sauté the onions and build flavor in the base.
• Curry Powder (2 tbsp): Adds mild heat and an aromatic depth.
• Lemon (1, juiced): Balances the smoky flavor with a hint of acidity.
• Fresh Parsley (3 tbsp, chopped): Brings a fresh and herby note.
• Salt and Pepper: For seasoning.

Equipment

• Shallow Pan: For poaching the haddock.
• Large Saucepan: To cook the rice.
• Frying Pan: For sautéing the onion and combining the ingredients.
• Mixing Bowl: For mixing the ingredients together.
• Cutting Board and Knife: To chop the onion, parsley, and peel eggs.
• Wooden Spoon: Stir the ingredients gently.

Instructions to Make Mary Berry Kedgeree 

Step 1: Prepare the Haddock

Start by poaching the smoked haddock in water to bring out its delicate flavor.

• Poach the Haddock: Place the haddock fillets in a shallow pan, cover with water, and simmer for 8–10 minutes until the fish is cooked through. Remove the haddock, set it aside, and reserve some of the poaching liquid for later.
• Flake the Fish: Once cooled, gently flake the haddock into large pieces, removing any skin and bones.

Step 2: Cook the Rice

Basmati rice forms the base of this dish, and it needs to be light and fluffy.

• Boil the Rice: Rinse the basmati rice under cold water to remove excess starch. Cook the rice in boiling salted water for 10–12 minutes or until tender. Drain and set aside.
• Add Poaching Liquid: For extra flavor, you can replace some of the water with the haddock poaching liquid when cooking the rice.

Step 3: Make the Kedgeree Base

A flavorful base is what gives kedgeree its unique taste.

• Sauté the Onion: In a large pan, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent.
• Add Curry Powder: Stir in the curry powder, cooking for a further 2–3 minutes to release the spices’ aroma.

Step 4: Combine Everything

Now it’s time to bring everything together for the final dish.

• Mix the Ingredients: Add the cooked rice, flaked haddock, and frozen peas to the pan with the onions and curry powder. Stir well to combine.
• Season the Kedgeree: Pour in the lemon juice, season with salt and pepper, and cook for a further 5 minutes, allowing the flavors to meld.

Step 5: Add the Finishing Touches

No kedgeree is complete without its signature garnishes.

• Prepare the Eggs: Peel the hard-boiled eggs and cut them into quarters.
• Garnish and Serve: Gently fold the chopped parsley into the kedgeree, then top with the quartered eggs. Serve warm with extra lemon wedges on the side if desired.

What Goes Well With Mary Berry Kedgeree

Pairing this dish with the right sides can elevate its flavors and make it a more balanced meal.

• Fresh Green Salad: A light, crisp salad complements the richness of the kedgeree.
• Crusty Bread: Serve with some freshly baked bread to soak up the flavorful sauce.
• Lemon Wedges: A squeeze of fresh lemon enhances the smoky and savory flavors.
• Steamed Vegetables: Simple steamed veggies like broccoli or green beans add a healthy side.
• Mango Chutney: A spoonful of chutney provides a sweet and tangy contrast.
• Greek Yogurt: A dollop of plain yogurt cools down the spices and adds creaminess.

Expert Tips for Making the Best Mary Berry Kedgeree

To create the perfect kedgeree, keep these tips in mind for better results.

• Use Fresh Fish: Opt for fresh smoked haddock for the best flavor and texture.
• Avoid Overcooking the Rice: Keep the rice fluffy by draining it as soon as it’s tender.
• Adjust the Spices: Feel free to increase or decrease the curry powder based on your spice tolerance.
• Let the Flavors Infuse: Allow the dish to sit for a few minutes after combining all the ingredients to enhance the flavors.
• Use Poaching Liquid: Incorporating the haddock poaching liquid adds extra depth to the rice.
• Don’t Skimp on the Lemon: The acidity of the lemon helps to brighten the overall taste.

Easy Variations of Mary Berry Kedgeree

This versatile dish can easily be adapted to suit your taste or dietary needs.

• Swap the Fish: Replace smoked haddock with salmon or cod for a different flavor profile.
• Add Some Heat: Stir in a bit of chili powder or fresh chili to spice things up.
• Use Brown Rice: Opt for brown rice instead of basmati for a healthier, fiber-rich option.
• Incorporate Vegetables: Add spinach or diced bell peppers to increase the nutritional value.
• Make it Dairy-Free: Swap butter for olive oil to create a dairy-free version.
• Top with Herbs: Experiment with fresh cilantro or dill for a different herbaceous finish.

Best Practices to Store Mary Berry Kedgeree

Proper storage ensures that your leftovers stay fresh and delicious.

• Cool the Kedgeree First: Let it cool down to room temperature before storing.
• Use Airtight Containers: Keep kedgeree in a tightly sealed container to maintain freshness.
• Store in the Fridge: Place leftovers in the fridge and consume within 2-3 days.
• Label with Date: Always label your containers with the date to track freshness.
• Freeze for Later: If freezing, store portions in freezer-safe bags for up to one month.

Best Practices to Reheat Mary Berry Kedgeree

Reheating kedgeree the right way helps to preserve its flavor and texture.

• Reheat Gently: Warm the kedgeree over low heat on the stovetop to prevent overcooking.
• Add Moisture: Stir in a little water or stock to maintain moisture during reheating.
• Use a Microwave Cover: If microwaving, cover the dish to avoid drying it out.
• Stir Often: Frequently stir to ensure even reheating and prevent sticking.
• Avoid Overheating: Heat until just warmed through to retain the best texture.

How Can I Make Mary Berry Kedgeree Healthier?

Simple tweaks can turn this comforting dish into a more health-conscious option.

• Swap White Rice for Brown: Use brown rice for added fiber and nutrients.
• Reduce the Butter: Cut down on butter or use a healthy oil like olive oil.
• Increase the Vegetables: Add more peas, spinach, or even broccoli for extra nutrients.
• Use Less Salt: Opt for low-sodium alternatives or reduce the salt quantity altogether.
• Choose a Leaner Fish: Use less fatty fish like cod or tilapia to reduce calories.

Nutrition Value (per serving):

• Calories: 400 kcal
• Protein: 22g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 3g
• Sugars: 3g
• Saturated Fat: 7g
• Sodium: 600mg
• Cholesterol: 220mg

FAQs

How Long Does It Take to Make Mary Berry Kedgeree?

Mary Berry’s kedgeree typically takes around 40 minutes from start to finish. This includes about 20 minutes of preparation and 20 minutes of cooking time. It’s a quick and flavorful meal that’s ideal for a brunch or light dinner.

Can I Make Mary Berry Kedgeree Ahead of Time?

Yes, kedgeree can be made ahead of time. Simply prepare the dish and store it in an airtight container in the fridge for up to 2-3 days. When ready to serve, gently reheat on the stovetop or in the microwave, adding a splash of water or stock to keep it moist.

What Fish Can I Use Instead of Smoked Haddock in Kedgeree?

If smoked haddock is unavailable, you can substitute it with other smoked fish like smoked cod, smoked salmon, or even fresh white fish like tilapia or cod. Each option will slightly change the flavor, but all work well in the recipe.

Is Mary Berry Kedgeree Gluten-Free?

Yes, Mary Berry’s kedgeree is naturally gluten-free as it is made with basmati rice, fish, and spices. However, always check the labels on curry powder or any other processed ingredients to ensure they are certified gluten-free.

Conclusion

Mary Berry’s kedgeree is the perfect blend of tradition and taste, bringing comfort and a touch of elegance to any meal. With its simple ingredients and straightforward preparation, this dish is a great way to impress your family or guests.

So why not try this recipe for your next brunch? It might just become a household favorite.

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