A trout twist on an old favourite out of India | Lawrence Murphy

Kedgeree is a curried rice dish with added smoked haddock and boiled eggs usually eaten at breakfast time.

Friday, 22nd January 2021, 6:00 pm
Risotto kedgeree with smoked trout, by Lawrence Murphy

This dish originates from India dating back to the 14th century, and was made from rice, lentils, curry spices and finished with cream.

The early colonists favoured this creamy dish and it was brought back to Britain where it developed into the dish we know today.

I love the flavour combination of the smoked fish and spices but if I’m honest it’s not something that I’d eat for breakfast, but it makes a great lunch or dinner and in this recipe I use smoked trout where the oily fish means that you don’t have to use cream to get the rich flavour.

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To make things easier, I’ve omitted the boiled eggs and this is an all in one recipe using arborio rice cooked like a risotto.

Ingredients, serves 4

1 onion finely chopped

1 clove garlic finely chopped

Teaspoon cumin seed

1 dessertspoon chopped turmeric

1/2 teaspoon crushed coriander seed

1/2 teaspoon fennel seed

Pinch chilli powder

4 cloves crushed

300g arborio rice

450ml fish stock (hot)

Juice half lemon

4 fillets smoked trout ( skin and bones removed and flaked)


1. Cook the onion and garlic in a good knob of butter for 2 minutes.

2. Add the cumin, turmeric, coriander seed, fennel seed, chilli powder, and clove – cook for another 2 minutes.

3. Stir in the rice so it is covered by the buttery mixture, then add the hot stock.

4. Bring to the simmer and stir occasionally.

5. The rice should be cooked after about 15 minutes. Taste and season the dish.

6. Stir in the flaked trout and lemon juice and let stand for 2 minutes before serving.