Mary Berry Kedgeree Recipe

Name: Mary Berry's Kedgeree
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 350g smoked haddock fillet, skin on; 250g basmati rice; 100g button mushrooms, sliced; 1 large onion, chopped (another thinly sliced for garnish); 2 tbsp olive oil; 550ml vegetable stock; 4 tbsp double cream; 1 tsp ground turmeric; 1 tbsp curry powder; Juice of a small lemon; 25g butter; 3 soft-boiled eggs, for garnish; Half a bunch of fresh coriander, chopped, for garnish; Salt and pepper, to taste

Dive into the comforting flavors of a classic British dish with Mary Berry's Kedgeree recipe, a delightful blend of rice, fish, and spices that promises to invigorate your taste buds. This recipe, celebrated for its rich history and versatility, offers a perfect meal for any time of the day.

Mary Berry's Kedgeree: A Brief Overview

Kedgeree, originally from India, underwent a transformation into a beloved British breakfast or brunch staple under the influence of the British colonial returnees. Mary Berry's version of this dish features smoked haddock and salmon, combined with the fragrant basmati rice, enriched with spices like turmeric and curry powder, and finished with the creaminess of eggs and double cream. The dish is garnished with fresh coriander, soft-boiled eggs, and crispy onions, adding layers of texture and flavor.

Ingredients for Mary Berry's Kedgeree

Smoked haddock fillet: 350g, skin on
Basmati rice: 250g
Button mushrooms: 100g, sliced
Large onion: 1, chopped for the recipe, another thinly sliced for garnish
Olive oil: 2 tbsp
Vegetable stock: 550ml
Double cream: 4 tbsp
Ground turmeric: 1 tsp
Curry powder: 1 tbsp
Small lemon: juiced
Butter: 25g
Soft-boiled eggs: 3, for garnish
Fresh coriander: Half a bunch, chopped, for garnish
Salt and pepper: to taste

How to Make Mary Berry's Kedgeree

Preparation of the Fish: Begin by baking the haddock, seasoned and buttered, in a foil parcel in a preheated oven. Once cooked, the fish is flaked, discarding the skin and bones.
Rice Cooking: Sauté onions with spices before adding the rice and vegetable stock, bringing it to a boil and then simmering until the rice is tender.
Assembling the Dish: Combine the flaked fish with the cooked rice, adding double cream, lemon juice, and seasoning. The dish is then gently heated through.
Garnishing: Serve the kedgeree garnished with soft-boiled eggs, crispy onions, and fresh coriander.

Storing and Reheating

Kedgeree can be stored in an airtight container in the refrigerator for up to 2 days. For reheating, gently warm the dish on the stove with a bit of water or stock to keep it moist, or use the microwave, stirring occasionally until hot.

Nutritional Information

Calories: 920 per serving
Total Fat: 24.2g
Saturated Fat: 6g
Carbohydrates: 119.4g
Fiber: 47.4g
Sugars: 65.6g
Protein: 57.9g
Sodium: 5079mg

FAQ about Mary Berry's Kedgeree

Can Kedgeree be eaten cold? Yes, it can be enjoyed hot or cold, stored in the fridge.
How long does Kedgeree last in the fridge? It stays fresh for 3-4 days in an airtight container.
Should I use dyed or undyed smoked haddock? Undyed smoked haddock is recommended for the best flavor.

Mary Berry's Kedgeree recipe is a testament to her culinary expertise, offering a hearty, flavorful dish that pays homage to its Anglo-Indian roots. Whether for a lavish breakfast, a comforting brunch, or a light dinner, this kedgeree recipe promises a delightful dining experience.