Downton Abbey: Kedgeree

Downton Abbey: Kedgeree

MRS PATMORE
William! Will you stop talking and take this kedgeree up, and mind the burners are still lit.

WILLIAM
Yes, Mrs Patmore.

DOWNTON ABBEY, SEASON ONE

One of the first dishes we see featured on Downton Abbey is Kedgeree. This Indian dish traditionally consists of smoked haddock, rice, hard boiled eggs, and curry. This dish is particular popular in the UK and is served as a breakfast dish. While I’m not sure if I can have this for breakfast everyday, this dish is packed with flavor and would be great for lunch and dinner. In the recipe, use your favorite brand of curry powder or paste and as always, season to taste.

Downton Abbey’s Kedgeree

Downton Abbey: Kedgeree

Feast of Starlight

A recipe for kedgeree inspired by the television series, Downton Abbey.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Indian

Servings 3

Ingredients

  

• 12 oz / 350g / 2 cups - cooked basmati rice
• 2 - eggs hard boiled
• 3 oz / 85g / or 1 filet - smoked haddock
• 2 tbsp - unsalted butter or ghee
• 3 oz / 85g / 3/4 cup - chopped yellow onion small dice
• 2 - cloves of garlic minced
• 1 - mild chili minced (or to taste)
• 2 oz / 56g / 1/2 cup - green peas
• 2 tsp - curry powder
• 2 tbsp - minced parsley
• salt and pepper to taste

Instructions

 

• Fill a saucepan with just enough water to poach the haddock. Let it come up to a simmer and poach the fish for 10 minutes over medium low heat. Set the haddock aside to cool.
• Melt the 2 tbsp of butter in a pan and add the onions, garlic, and chili. Cook over medium heat for 5 minutes or until softened. Season with salt and pepper.
• Add the curry powder and peas and cook for a few more minutes. If the mixture is getting too dry, add a tablespoon of water. Add the cooked rice and mix until combined.
• Peel and quarter the eggs and add it to the rice. Peel and flake the fish into large chunks and gently mix it with the rice.
• Finish by garnishing with the minced parsley. Serve with a few lemon wedges.