Coconut Kedgeree Stew

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Kedgeree is another of the Indian dishes which was given a British re-make.  This dish typically made of fish, eggs, rice, and curry became a regular Victorian breakfast dish.  It is now generally made with smoked fish, though salmon or tuna can also make their way into the recipe.  While I enjoy traditional “dry” kedgeree as a breakfast option, I also like a more creamy stew version for an evening meal.  With that said, here a Friday Fish recipe based on the Victorian favourite.


  • Smoked Haddock 400 – 450 g
  • Coconut Milk 400 g
  • Onion 1 large
  • Peas 1/2 cup
  • Eggs 2 hard boiled (shelled and halved)
  • Curry Paste 2 Tbs
  • Cooked Rice 250 g
  • Oil splash


Cut the fish into large pieces, and dice the onion. Sweat the onion in a splash of oil in a large pan.  Move the onions to the side of the pan, and fry off the curry paste for 2 minutes in the centre of the pan.  Add the fish. Stir about until fish the fish is coated in the paste and then stir in the coconut milk. Bring to the boil, and add the peas. Then reduce to a low heat. Poach for 3-4 minutes, or until the fish is nearly cooked. Add boiled egg and stir in the rice and simmer for an additional 3 to 4 minutes.


2 thoughts on “Coconut Kedgeree Stew

  1. Pingback: Cauliflower Kedgeree | Padre's Ramblings

  2. Pingback: Smoked Haddock with Quark Mustard Sauce | Padre's Ramblings

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