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Easy Kedgeree

Easy Kedgeree

Its not exactly authentic, being more like risotto in texture rather than the traditional rice and fish breakfast dish that originated in India, but who cares when it tastes so good. You could replace the smoked cod loin with the more traditional smoked haddock if you wanted, I just managed to pick up a lovely piece of cod from my local fishmongers at a knockdown price.


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • 400g Cooked Basmati Rice
  • 2 TBSP Groundnut Oil
  • 1 heaped TBSP Harissa Paste
  • 400g Smoked Cod Loin, skinless and boneless
  • 6 Spring Onions, sliced
  • 1 Green Chili, sliced
  • 400g Tin Coconut Milk
  • 1 TSP Veg Bouillon powder
  • Handful of frozen peas
  • 2 Hard Boiled Eggs, quartered
  • 1 Lime, quartered


  • Step 1: Heat the oil in a large lidded pan and add the harissa paste, stir for a minute.
  • Step 2: Place the cod loin(s) into the pan scatter over the spring onions and chilli, pour in the coconut milk, add the vegetable bouillon powder and season. Cover and cook for about 8 minutes.
  • Step 3: Uncover, flake the fish and add the rice and peas. Cover and continue to cook for 5 minutes.
  • Step 4: Serve into dishes and garnish with boiled egg quarters and lime wedge.

| Author: Beth Sachs | Date: 20th October 2010 |

Beth Sachs
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  1. Gosh, that is considerably different to my Kedgeree! I like the flavour combinations though and reckon I'll give that a go when next I fall over some smoked fish in my travels. :)

  2. My husband would love this just for the harissa

  3. I've never had kedgeree before. It looks very delicious!

  4. I adore kedgeree. Yours is a really interesting recipe and very different to mine - I bet it is really good with the harissa and coconut milk. I should try this next time I have some smoked fish.

  5. I really like the coconut milk addition! Yum!


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