Quick kedgeree

Quick kedgeree

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Kedgeree is a versatile meal which can be eaten any time of day and can be made with many different ingredients. This version is simple, quick and delicious.

Featured in
Quick meals, British recipes


  • 4 eggs
  • 25g butter
  • 1 onion, finely chopped
  • 1 1/4 cups (250g) white long-grain rice
  • 1 red capsicum, deseeded, cut into 1cm pieces
  • 1 tablespoon mild curry paste
  • 1/2 teaspoon ground turmeric
  • Salt & freshly ground pepper
  • 600ml Massel vegetable liquid stock
  • 2 x 150g pkts smoked trout portions
  • 2 tablespoons chopped fresh continental parsley


  • Step 1
    Cook the eggs in a saucepan of boiling water for 7 minutes. Drain, cool slightly, then peel and quarter.
  • Step 2
    Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Stir in the rice, capsicum, curry paste and turmeric. Pour in the stock and a pinch of salt. Bring to the boil, cover and cook over a low heat for 15 minutes.
  • Step 3
    Remove the trout skin and discard. Flake the trout and stir through the rice with the parsley. Season with salt and pepper. Cover and set aside for a further 5 minutes. Serve with the eggs.


  • 1930 kj


  • 14g

    Fat Total

  • 6g

    Saturated Fat

  • 29g


  • 1307.18mg


  • 3g

    Carbs (sugar)

  • 53g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Luke Burgess
  • Publication: Fresh Living

Source: taste.com.au


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