[et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.16″ background_color=”RGBA(255,255,255,0)” custom_padding=”0px||20px|” border_width_top=”4px” border_color_top=”#D6D6D6″ transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row padding_mobile=”on” column_padding_mobile=”on” admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”20px||10px|” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Recipe Title + Servings” _builder_version=”4.16″ header_font=”Arvo|700|||||||” header_text_color=”#853d01″ header_4_font=”Arvo||||||||” header_4_text_color=”#853d01″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ custom_padding=”0px||||false|false” custom_padding_tablet=”20px||20px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row column_structure=”1_3,2_3″ use_custom_gutter=”on” gutter_width=”2″ column_padding_mobile=”on” admin_label=”Row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-11px||||false|false” custom_padding=”0px||||false|false” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2024\/06\/Kedgeree.jpg” alt=”Kedgeree Recipe \u2013 The Artisan Food Trail” title_text=”Kedgeree” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”4.23.4″ use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation=”off” sticky=”off” always_center_on_mobile=”on” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Intro Text” _builder_version=”4.23.4″ text_font=”Arvo||||||||” text_font_size=”16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]Kedgeree is a flavorful dish with origins in Anglo-Indian cuisine, created during the British colonial era in India. Combining smoked haddock, basmati rice, spices, and hard-boiled eggs, this dish offers a unique blend of Eastern and Western flavours. The fragrant mix of cardamom, cumin, turmeric, and ginger, paired with fresh coriander and a touch of mango chutney, creates a comforting and exotic meal. Perfect for breakfast, brunch, or dinner, kedgeree is easy to prepare and brings a taste of history to your table. Enjoy this aromatic and satisfying dish that celebrates a rich cultural heritage.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_2,1_4″ use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” column_padding_mobile=”on” admin_label=”Row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-21px||||false|false” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Ingredients Heading” _builder_version=”4.16″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text ul_type=”square” admin_label=”Ingredients Text” _builder_version=”4.23.4″ text_font_size=”15px” ul_font=”|700|||||||” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Method Heading” _builder_version=”4.16″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Method Text” _builder_version=”4.23.4″ text_font_size=”15px” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]In a frying pan, bring some water to a simmer and gently poach the haddock for about 8 minutes, until firm and slightly opaque. Remove the fish carefully, transfer to a plate, peel off the skin, and flake the flesh into large pieces, ensuring all bones are removed. Set aside.<\/p>\n
Heat the oil in a large lidded pan over medium heat. Add the chopped onion and fry gently for a minute. Add the garlic, ginger, and bay leaves, and continue to fry gently.<\/p>\n
Lightly crush the cardamom pods to split them and add to the pan along with the cloves, cinnamon stick, cumin, fennel, and black mustard seeds. Cook for a minute, being careful not to burn the spices. Add the ground turmeric and cayenne, then stir in the rice until coated.<\/p>\n
Pour in the stock and bring to a gentle boil. Cover the pan, reduce the heat to the lowest setting, and cook on the smallest ring of your hob for 15 minutes.<\/p>\n
Meanwhile, boil the eggs for 5-6 minutes so the yolks remain fairly soft. Drain the hot water, run the eggs under cold water, and let them stand for a few minutes before peeling and halving lengthways.<\/p>\n
After 15 minutes, remove the lid from the pan. The rice should have absorbed the stock and be fluffy. Gently stir in the flaked fish with a fork until warmed through, then mix in the chopped coriander. Season with salt and freshly ground black pepper to taste.<\/p>\n
Spoon the kedgeree into large bowls, top with the halved eggs, and serve with mango chutney.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2017\/06\/Food-Seasonality-Icons.jpg” alt=”Food Seasonality Icon” url=”https:\/\/artisanfoodtrail.co.uk\/foods-in-season\/” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Food Seasonality Image” _builder_version=”4.16″ custom_margin=”7px||||false|false” use_border_color=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Foods in Season text” _builder_version=”4.16″ text_font=”Arvo|700|||||||” text_font_size=”16px” header_3_font=”Arvo|700||on|||||” header_3_text_color=”#853d01″ header_3_font_size=”17px” background_color=”rgba(112,191,227,0.27)” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”13px|13px|9px|13px|false|false” link_option_url=”https:\/\/artisanfoodtrail.co.uk\/foods-in-season\/” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
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Kedgeree Serves 4Kedgeree is a flavorful dish with origins in Anglo-Indian cuisine, created during the British colonial era in India. Combining smoked haddock, basmati rice, spices, and hard-boiled eggs, this dish offers a unique blend of Eastern and Western flavours. The fragrant mix of cardamom, cumin, turmeric, and ginger, paired with fresh coriander and a […]<\/p>\n","protected":false},"author":2,"featured_media":27257,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"project_category":[25,13,39],"project_tag":[],"_links":{"self":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/27251"}],"collection":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/comments?post=27251"}],"version-history":[{"count":6,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/27251\/revisions"}],"predecessor-version":[{"id":27286,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/27251\/revisions\/27286"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/media\/27257"}],"wp:attachment":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/media?parent=27251"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project_category?post=27251"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project_tag?post=27251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}