Recipe: Kedgeree

Rich, creamy and comforting, our much-lauded kedgeree is a firm Wolseley favourite. Learn to make it for yourself, here.

Serves 4

Sauce Ingredients
500ml Double Cream
5g Cumin Seeds
5g Curry Powder – Mild
1l Fish Stock
10g Garlic
30g Ginger
50g Madras Curry Paste
75g Whole Onion
Salt and pepper to taste

Sauce Method
1. Peel the onions, ginger and garlic and dice finely.
2. In a large flat bottomed pan cook the vegetables in vegetable oil for 5 minutes, until soft. Do not allow to colour.
3. Add the curry powder and cumin seeds; cook for 3 more minutes. Stir and do not allow to catch.
4. Add the curry paste and cook, stirring for 2 more minutes.
5. Add the fish stock and reduce by three quarters. Water and a fish stock cube can be a good alternative.
6. Add the double cream and simmer for 10mins until thickened. Blend and pass through a sieve.
7. Season with salt and pepper.

Kedgeree Ingredients
500ml Kedgeree Sauce
A Soft Poached Egg
400g Smoked Haddock, cooked in Milk and flaked x ½ bunch Parsley, chopped
250g (uncooked weight) Basmati Rice

Kedgeree Method
1. Cook the rice as per packet instructions with 1 level tea spoon of ground turmeric.
2. Warm the sauce and add the rice until you have the correct consistency. Should be similar to a thick rice pudding.
3. Add the smoked haddock and gently warm through. Finish the kedgeree with the chopped parsley, salt and pepper, top with a soft poached egg and serve.