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.

6 Servings

2 large eggs, boiled, peeled and quartered
680 g smoked haddock fillers
2 bay leaves
3 cups uncooked cauli-rice
25 g butter
2 tbsp grated ginger
2 onions, finely sliced
1 clove garlic, chopped
2 tsp curry power
1 tbsp mustard seeds
400 g tin whole peeled tomotoes, blended
the juice of 2 lemons
20 g coriander, roughly chopped
1 red chilli, finely chopped


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.

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.

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.

While the sauce is cooking, flake the fish.

Finally stir in the fish, cauli-rice, chilli and coriander and warm through.

Season well with salt and pepper

Garnish with the eggs and serve.