This lightly spiced Anglo-Indian rice dish is an absolute classic and makes a great one-pot lunch or supper.
*If you don't have garam masala or ground coriander to hand, simply use an extra 1/2 tsp of your favourite curry powder or paste.
*Naan bread, spread with garlic butter and baked in a moderate oven for 5–6 minutes, makes a great accompaniment. Cut into strips to serve.
Really easy to make. Superb taste. Quantities were a bit light for my 3 strapping teenage sons but everyone enjoyed it. - 20 May 2013
Coming back to make this again. didn't review last time, but it is excellent. Grew up eating a terrble version of kedgeree using canned tuna and evaporated milk. We thought it was terrific- and it was one of the few dishes my Mom could cook. I'm in the states, and nice smoked fish is hard to come by. I use cod cut into two inch chunks and marinate it in a little bit of hickory smoke liquid for a few hours. Works well for my purposes (though I wish I had haddock-but way too expensive). It is amazing how well it works. I usually make a curry sauce with coconut milk or canned milk, cook the rice add the peas and hard boiled eggs. I disperse the uncooked fish throughout, then put in oven to bake for about 20 mins or until heated through and the fish are cooked. So I tweak this for us. But it is an excellent jumping off point for an excellent kedgeree. But then I have never had the real deal, so how would I know? But hey, we all love this dish, so that is most important. - 20 Jan 2018