Kipper Kedgeree

We have more recipes for rice dishes than anything else because of Felix being wheat (and gluten) free for the first 6 years of his life.  Rice is a great alternative for quick and easy bowl food, the sort you can devour with a fork, bowl close to chin.

My only disappointment with Kedgeree is Teddy seems to manage to cover the whole floor with rice!  It is an Anglo Indian dish traditionally made for breakfast with smoked haddock but it actually works wonderfully with kippers for dinner.  The whole dish was inspired by our trip this week to the Time and Tide Museum.  This fantastic museum is in an old herring curing works – kippers are smoked herrings.


If you have a milk allergy be careful where you buy your kippers – some supermarket pre-packed kippers have butter in the packet.

I top this dairy free kedgeree with hard boiled eggs but they can be left out if you have an egg allergy.


Gluten/Wheat/Dairy/Nut/Soya/Sesame Free

Serves 4

1 tbsp Olive Oil

1 onion – chopped small

3 cardamon pods – split lengthways

1/2 tsp turmeric powder

1 and a 1/2 cups basmati rice

3 cups hot chicken stock

2 Kipper fillets – skin removed

3 spring onions – finely sliced

1 tbsp flat leaf parsley – finely chopped

3 hard boiled eggs – peeled and halved (these are optional)

You’ll need a lidded saucepan.  I use a large, shallow and non-stick saute pan.

Fry the onion in olive oil without browning until soft.  Add the cardamon pods and turmeric and stir.  Cook for a further minute.


Add the rice and stir very gently into the onion mixture being careful not to break the rice.

Add the stock, stir again and simmer with the lid on for 5 minutes.  Once the rice has started to absorb the stock add the kippers – don’t stir them.


Simmer very gently for a further 15 minutes.  The rice is cooked when it is soft to the bite and absorbed the liquid.  Very gently fork the fish into flakes and add the spring onions and parsley to the dish.  If you are using eggs arrange them on the top of the rice.  Put a clean tea towel over the pan to absorb the steam for 5 minutes and serve with leafy green veg.  Spinach or kale are both perfect.  Enjoy!

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