Kedgeree has always been a favorite of mine, especially when I make it in the slow cooker, made with 500g smoked cod, 30g butter, 1 onion, finely chopped, and 2 cups long grain rice. A classic dish that’s both hearty and flavorful.

To make Kedgeree in the slow cooker, start by gently boiling the smoked cod for 5 minutes, then flake it apart. Sauté the onion in butter until soft, mix in the rice, add to the slow cooker with 2 cups boiling water, and the flaked cod. Cook on high for 1 ½ to 2 hours, then stir in chopped hard-boiled eggs and cream before serving.

Dive into this recipe to see how simple making a delicious Kedgeree can be with just a few steps and no fuss. Trust me, you’ll want to read on and discover the magic behind this dish!

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What is Kedgeree?

Kedgeree is a traditional British dish with origins in Indian cuisine, featuring flaked smoked cod, cooked long grain rice, hard-boiled eggs, and seasoned with curry powder. It’s often enriched with butter and cream, making it a hearty and flavorful meal.

Can I Make Kedgeree in the Slow Cooker?

Yes, you can prepare Kedgeree in the slow cooker, using 500g of smoked cod, 30g of butter, 1 finely chopped onion, and 2 cups of long grain rice. This method simplifies cooking by allowing flavors to meld together slowly, resulting in a deliciously moist and aromatic dish.

Slow Cooker Kedgeree Ingredients

• 500g smoked cod
• 30g butter (about 1 ounce)
• 1 onion, finely chopped
• 1 teaspoon curry powder
• 2 cups long grain rice
• 2 cups boiling water
• 2 hard-boiled eggs, coarsely chopped
• 2 tablespoons cream
• Lemon wedges, for serving

How To Make Slow Cooker Kedgeree

1. Prepare the Smoked Cod: In a frying pan, add the smoked cod and cover it with cold water. Heat over a medium setting and bring the water to a gentle boil. Let the cod cook for about 5 minutes, then drain the water and flake the fish into smaller pieces. Set aside for later.
2. Cook the Onion: In the same frying pan, melt the butter over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes or until the onion becomes soft and translucent.
3. Add Curry Powder to Onion: Sprinkle the curry powder over the cooked onions, stirring for about a minute or until the mixture becomes fragrant. This step ensures the curry flavor infuses well into the onions.
4. Fry the Rice: Add the long grain rice to the onion mixture. Stir everything together ensuring the rice grains are fully coated and begin to turn golden. This process helps to lock in the flavors before the slow cooking begins.
5. Transfer to Slow Cooker: Carefully move the rice and onion mixture to your slow cooker. Pour in 2 cups of boiling water and add the flaked smoked cod. Stir thoroughly to combine all the ingredients.
6. Slow Cook: Cover the slow cooker and set it to cook on High for 1 ½ to 2 hours. The mixture should be checked towards the end of cooking to ensure the rice is tender and the water has been absorbed.
7. Final Touches: Once the kedgeree is cooked, gently fold in the coarsely chopped hard-boiled eggs and cream. Continue to heat for a few moments in the slow cooker until everything is warm. The kedgeree should be moist and creamy.
8. Serve: Season the kedgeree with salt and pepper to taste. Serve hot, accompanied by lemon wedges for added zest.

Recipe Tips

• Rice Matters: Use basmati rice for an aromatic upgrade. It’s like dressing your kedgeree in a tuxedo, making it more sophisticated and fragrant.
• Fish Flexibility: Feel free to experiment with different types of smoked fish. Trying various fish is like dating; you’ll find the one that makes your heart (and stomach) flutter.
• Egg-celent Add-On: For extra richness, top with a poached egg. It’s the culinary equivalent of putting a cherry on top of a sundae, but better because it’s breakfast.
• Freshen Up: Don’t skimp on the lemon wedges. Squeezing fresh lemon over kedgeree before serving is like a splash of cold water in the morning – instantly refreshing and invigorating.

What to Serve With Kedgeree

Serve your Kedgeree with grilled tomatoes for a tangy contrast, sautéed spinach to add a leafy balance, minted peas for a refreshing side, lemon wedges for a citrusy kick, and naan bread to mop up the delicious flavors.

How To Store Kedgeree

In The Fridge:

Store Kedgeree in an airtight container in the fridge for up to 2 days. Ensure it’s cooled to room temperature before storing to maintain the best quality and prevent bacterial growth.

In The Freezer:

Kedgeree is best enjoyed fresh and is not recommended for freezing due to the texture changes in rice and eggs upon thawing which can compromise the dish’s quality.

How To Reheat Kedgeree

Reheat your Kedgeree gently on the stove over low heat, adding a splash of water or milk to keep it moist until thoroughly warmed through. This method helps preserve the dish’s flavors and textures.

Check out More Slow Cooker Recipes:

• Slow Cooker Overnight Porridge
• Slow Cooker Breakfast Quiche
• Slow Cooker Aunt Bessie Dumplings Recipe