Try Out Cooking them Healthy’s Kedegeree!
Looking for something a little different for supper this week? Or perhaps a delicious weekend breakfast the whole family can enjoy? Cooking them Healthy’s version of the ever-popular kedgeree could be just the ticket.
Kedgeree is one of those wonderfully versatile dishes that can be enjoyed at any time of day. Serve it warm for a cosy family supper, dish it up for a leisurely weekend breakfast or pop it into a lunchbox and enjoy it cold at a picnic.
It's quick and easy to prepare, packed with delicious ingredients and — perhaps most importantly — it's a great way to introduce little ones to new flavours and textures. With flaky smoked haddock, soft-boiled egg, fluffy brown rice, sweet peas and gentle curry spices, there's plenty here for young taste buds to discover.
Why we love kedgeree
This family-friendly version is packed with goodness. The haddock and egg provide protein, while brown rice brings plenty of fibre to the dish. Peas add colour and a little sweetness, while also providing vitamin C. And then there are the spices. Turmeric has been treasured for centuries and contains curcumin, a naturally occurring compound with antioxidant and anti-inflammatory properties. Ginger and curry powder add even more warmth and flavour without needing lots of extra ingredients. It's a brilliant example of how a family meal can be both nutritious and delicious.
Ingredients
- 120g smoked haddock
- 150g cooked brown rice
- 70g frozen peas, defrosted
- 1 egg, boiled and sliced
- 90ml milk of your choice
- 2 spring onions
- 1 onion, finely chopped
- 1 tsp curry powder
- ½ tsp turmeric
- 1cm piece of fresh ginger, grated
- Oil or butter, for frying
A little note about the haddock: if you can, look for undyed smoked haddock. Some smoked haddock is dyed to give it a brighter yellow colour, so checking the packaging for undyed fish is a simple way to make a more natural choice.
Let's get cooking!
1. Prepare the rice
Start by cooking your brown rice according to the packet instructions. If you're using rice you've already cooked and frozen, simply defrost it before you begin. This is also a great recipe for using up leftover rice, helping to turn yesterday's dinner into today's delicious meal.
2. Cook the haddock
Preheat the oven to 180°C. Place the smoked haddock fillet onto a piece of tin foil and add a splash of milk — around 90ml. Carefully scrunch the foil around the fish to create a sealed parcel. Pop it onto a baking tray and cook in the oven for approximately 10–15 minutes, or until the fish is completely cooked through and flakes easily. Carefully open the parcel — watch out for the steam! Don't throw away the milk. Keep it to one side for later, as it will be full of lovely smoky flavour.
3. Cook your egg
While the fish is cooking, pop the egg into a pan of boiling water. Cook for around 4–5 minutes for a soft-boiled egg, then carefully remove it and allow it to cool slightly before peeling. Slice it into little pieces ready to stir through the kedgeree later. If you're cooking for very young children, make sure the egg is prepared appropriately for their age and dietary needs.
4. Soften the onion
Heat a generous knob of butter or a little coconut oil in a large frying pan. Add the chopped onion and cook gently until it's soft and translucent. This is when the kitchen starts to smell rather wonderful!
5. Add the spices
Grate in the fresh ginger, then add the turmeric and curry powder. Stir everything together and cook for around one minute. You don't need lots of spice to make kedgeree delicious. The gentle warmth from the curry powder, turmeric and ginger is enough to give the dish a lovely depth of flavour while allowing the other ingredients to shine.
6. Bring everything together
Now it's time for the magic! Add the cooked brown rice, the reserved milk, flaked haddock and defrosted peas to the pan. Give everything a good stir and gently heat through. The rice will soak up all those wonderful flavours, while the peas add little bursts of sweetness and colour. Finally, sprinkle over the chopped spring onions and give everything another gentle stir.
7. Add the egg
Just before serving, carefully stir through the sliced boiled egg. And there you have it! A delicious, fragrant family kedgeree ready to enjoy.
Hot or cold? You decide!
One of the things we love most about this recipe is how wonderfully versatile it is. Serve it warm for a comforting supper, perhaps alongside some steamed vegetables. Or let it cool and take it along to a family picnic. There's something rather lovely about preparing a picnic together, packing up your homemade kedgeree and heading outdoors for a little adventure. Find a sunny spot, spread out a blanket and tuck in.
Get the little ones involved
Kedgeree is also a lovely recipe for introducing children to cooking. Depending on their age, little helpers can:
- Measure out the rice and peas.
- Pick and chop spring onions with appropriate supervision.
- Help stir the ingredients together.
- Watch the colours change as the turmeric is added.
- Flake the cooled fish with their fingers.
- Help set the table.
- Decide whether they'd like their kedgeree warm or cold.
Cooking together is about much more than making dinner. It's an opportunity for children to discover new foods, learn where ingredients come from and develop confidence in the kitchen. And yes, there might be a little mess. That's all part of the fun!
A delicious family adventure
We love recipes that can follow you wherever the day takes you. Kedgeree works for a lazy weekend breakfast, a quick midweek supper or a picnic lunch after a muddy family walk. So next time you're looking for something a little different, gather the family and give this delicious dish a go.
Flaky fish, golden rice, sweet peas and warming spices — a little bowl of comfort that's ready for any adventure.