Slow Cooker Kedgeree

Smoked fish has always been a favourite of mine. My Dad used to cook it regularly and serve it with a nice parsley sauce, mashed potatoes and some seasonal greens.  The smoky flavour is delicious and it makes a nice change to regular fish.

For some reason I haven’t cooked smoked fish a lot myself, but have vowed to change this.  We all love eating fish and this offers something new for the family to try.

In searching for a suitable beginning point, I came across this Slow Cooker Kedgeree recipe.  The addition of rice and eggs would make it even more appealing to the kids  - a good place to begin.

If you haven’t tried cooking a rice dish in the slow cooker, you must try this.  It is so simple and the results are fantastic – lovely moist rice and heaps of flavour.

Slow Cooker Kedgeree

Ingredients

500g smoked cod

30g (1 oz) butter

1 onion, finely sliced

1 teaspoon curry powder

2 cups long grain rice

2 cups boiling water

2 hardboiled eggs, coarsely chopped

2 tablespoons cream

Method

Place cod in a suitable pan (I used a frying pan), cover with cold water and bring slowly to the boil.  Cook for 5 minutes, drain and flake.

Heat butter in a frying pan and sauté the onions until soft, about 5 minutes.  Add the curry powder and stir for 1 minute or until fragrant.  Add rice, stir well and fry for a few minutes until the grains are coated and golden.  Place the rice mixture into the slow cooker, add boiling water and flaked fish.  Stir well, cover and cook on High for 1 ½ to 2 hours.

When ready to serve, add the eggs and cream and fold through gently until heated.  The kedgeree should be nicely moist.

Season to taste and serve with lemon wedges.

Serves 4

Recipe from ‘The Margaret Fulton Crockpot Cookbook’, 1976  (an oldie but a goodie)

The Klutzy Cook Notes

  • I accidentally added 2 cups of rice so had to increase the amount of water accordingly.  That’s why the photo looks like there is a lot of rice compared to fish – there was!
  • This recipe can easily be mixed up bit with some different spices and the addition of fresh tomatoes (see Jamie Oliver’s Kedgeree for some other ideas).  Not only does this enhance the flavour, it adds more colour and texture to the dish.
  • Any smoked fish can be substituted.
  • Evaporated milk can be substituted for the cream.

Do you have any smoked fish recipes you’d like to share?  Please leave your comments and suggestions below.

2 comments… add one

  • Rachel

    You say you “accidentally added two cup of rice”, but that is what the recipe calls for. Can you clarify please? Thanks

    • The Klutzy Cook

      Hi Rachel, I did accidentally add two cups of rice and so that is the recipe as shown. This meant there was quite a lot of rice in the final dish. However, you could just use 1 cup of rice and 1 cup of water if that is preferred – the original recipe I used only had this amount. Hope that clarifies it for you. Enjoy :) Sam

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