10 Minute Easy to Make Kedgeree

.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Your Cart is Empty

Add description, images, menus and links to your mega menu

A column with no settings can be used as a spacer

Link to your collections, sales and even external links

Add up to five columns

Add description, images, menus and links to your mega menu

A column with no settings can be used as a spacer

Link to your collections, sales and even external links

Add up to five columns

November 23, 2022

Check out this amazingly quick and easy Kedgeree recipe, made using Calder's Kitchen's Sillylilli, a few simple ingredients and...a microwave! :)

We love this recipe at any time of year, but particularly at this time of year as the dark nights draw in. An easy midweek meal or something to pull together quickly on a weekend after a day out. Enjoy with a crisp glass of your favourite white wine, or a Gin & Tonic.

Quick and Easy Kedgeree (aka Quickedgeree)

Rated 5.0 stars by 1 users

Cuisine

Spice / Indian / Seafood

Servings

4-6

Prep Time

10 minutes

Cook Time

10 minutes

Delicious and very simple Kedgeree recipe using only five ingredients. In this version we have spiced this dish up and given it a lovely curry flavour by using Sillylilli to flavour.

Image of Quick and Easy Kedgeree (aka Quickedgeree)

Ingredients

Yellow Smoked Haddock Skinned Filets - 500g approx.
2 x 250g packets of microwave Pilau Rice
4 hard-boiled eggs – quartered
1 Lemon - quartered for serving (optional)
Two to three dessert spoons of Calder’s Kitchen Sillylilli
Handful of chopped parsley for serving (optional)

Directions

Place the haddock on a microwaveable plate and cover with microwaveable cling film. Pierce the film with a fork in a couple of places.
Cook for 5 minutes at 900w (adjust time slightly according to the power of your microwave)
Remove from microwave and set aside
Cook the packets of Pilau Rice according to the makers’ instructions – usually 2 mins per packet
Empty both packets of rice into a serving dish
Add two to three dessert spoons of Calder’s Kitchen Sillylilli to the rice and stir in
Add the cooked haddock and using a fork break into large flakes and gently stir evenly into the rice
Place the quartered hard-boiled eggs on top and sprinkle with chopped parsley (if using)
Serve with a wedge of lemon (if using)