Cauli Kedgeree

Originally a breakfast for kings, Kedgeree stems from a mishmash of Indian and colonial English origin. We prefer calling it a breakfast of champions.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 6


  1. Place the fish and the bay leaves in a shallow pan and add enough water just to cover it. Bring the pan up to the simmer and simmer for 5 minutes. Drain the fish and set aside.
  2. Melt the butter in a large pan and fry the onions until soft and golden. Add the ginger and garlic and fry for a further minute or two.
  3. Add the curry powder and mustard seeds and cook for 1 minute. Pour in the chopped tomato and lemon juice and simmer the sauce for a few minute.
  4. While the sauce is cooking, flake the fish.
  5. Finally stir in the fish, cauli-rice, chilli and coriander and warm through.
  6. Season well with salt and pepper
  7. Garnish with the eggs and serve.
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  • 2 large eggs, boiled, peeled and quartered
  • 680g smoked haddock fillers
  • 2 bay leaves
  • 3 cups uncooked cauli-rice
  • 25g butter
  • 2 tablespoons grated ginger
  • 2 onions, finely sliced
  • 1 clove garlic, chopped
  • 2 heaped teaspoons curry powder
  • 1 tablespoon mustard seeds
  • 1 x 400g tin whole peeled tomatoes, blended
  • the juice of 2 lemons
  • 20g coriander, roughly chopped
  • 1 red chilli, finely chopped