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Illustration of Kipper Kedgeree
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Fish Dishes

Kipper Kedgeree

A quick microwave kedgeree for one: smoked kipper, long-grain rice, broccoli and chopped hard-boiled egg, ready in about 20 minutes.

  • Serves 1
  • About 20 min
  • Microwave

Where kedgeree and kippers come from ↓

Method

  1. Microwave times are for an 800 W oven. Put the rice and water in a suitable bowl, cover and cook on HIGH for 7–8 minutes, stirring once. Leave to stand.

  2. Melt the butter in a suitable dish for 30 seconds and stir in the broccoli. Cover and cook on HIGH for 1 minute.

  3. Stir in the fish, cover and cook on HIGH for a further 2 minutes.

  4. Stir in the rice and the egg. Cover and cook on HIGH for 2–3 minutes, or until piping hot.

  5. Leave to stand for 2 minutes and season before serving.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Nutrition per portion (approx., from the original recipe): 913 kcal, 48 g protein, 53 g fat, 67 g carbohydrate, 4 g fibre.

Kedgeree and the kipper

Kedgeree grew out of khichri (khichdi), an Indian dish of rice cooked with lentils or pulses that is centuries old. British families in India adapted it in the 18th and 19th centuries, and back in Britain it became a Victorian breakfast dish, with flaked fish and hard-boiled eggs taking the place of the lentils.

Kippers are herring split open, salted and cold-smoked. The method is usually credited to John Woodger of Seahouses in Northumberland, around 1843, and kippers became a staple of the British breakfast table. Using them in kedgeree in place of the more usual smoked haddock gives a richer, smokier dish.

Sources: Encyclopaedia Britannica: kedgeree, Wikipedia: Kedgeree, Wikipedia: Kipper.

Shopping list for 1 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Store cupboard (check you have)

Converted from the original Cookeryonline page.