Kedgeree
Kedgeree is a classic Anglo-Indian main course of long grain rice, smoked haddock and boiled eggs, finished with cream, butter and fresh parsley. The TM7 steams the fish and rice in the Varoma while the eggs cook above, then heats everything together into a fragrant, comforting one-bowl meal.
About this recipe
Kedgeree Thermomix TM7 brings the beloved Anglo-Indian breakfast classic to your all-in-one kitchen machine, transforming smoked haddock, long grain rice and eggs into a creamy, smoky one-bowl dinner. If you have been searching for kedgeree recipes that skip the multiple pans and constant stirring, this version steams the fish and rice gently in the Varoma while the eggs cook at the same time, so the whole dish comes together with minimal washing up. The finished texture is what makes it special: separate, tender grains coated in a velvety sauce of cream and unsalted butter, punctuated by flakes of smoked haddock and bright flecks of freshly chopped parsley. It works equally well as a quick weeknight dinner or a leisurely weekend brunch, and the integrated scale means you weigh the rice and water straight into the mixing bowl. Once you try this Thermomix kedgeree, the stovetop version will feel like a distant memory.
Preparation tips
- Use undyed, naturally smoked haddock if you can find it, as it gives a cleaner flavour and avoids colouring the rice. Flake the fish gently at the end so the chunks remain visible rather than breaking down into the creamy sauce.
- Chill the boiled eggs in cold water straight after steaming so they peel cleanly without tearing. Quarter them just before serving and arrange on top rather than folding them in, which keeps the yolks creamy and attractive.
- For a kid-friendly version, reduce the pepper and serve the parsley on the side. Leftovers keep well covered in the fridge and can be revived the next day with a splash of cream reheated gently.
Recipe variations
- Make it vegetarian by replacing the smoked haddock with chunky steamed cauliflower florets and a teaspoon of smoky paprika stirred through the cream, keeping the eggs, butter and parsley for the classic kedgeree character.
- For a festive brunch variation, swap the haddock for hot-smoked salmon trout, add a pinch of curry powder to the butter and finish with chopped chives and a wedge of lemon alongside the parsley.
Thermomix TM7 Benefits
- Steaming the smoked haddock in the Varoma keeps the fish succulent and flaky while the rice cooks beneath it, all hands-free.
- The Thermomix mixes the fresh parsley leaves into a fine, even garnish in just seconds, releasing their vibrant colour and aroma.
- Gentle heating melts the butter and cream into a silky sauce that coats every rice grain without any risk of curdling.
- The integrated scale weighs the long grain rice and water directly in the mixing bowl, guaranteeing the correct ratio for fluffy grains.
- The reverse blade motion folds the flaked haddock and eggs through the rice delicately, preserving texture instead of mashing it.
Ingredients
- fresh parsley leaves
- water
- olive oil
- long grain rice
- fine sea salt
- medium eggs
- smoked haddock
- unsalted butter
- cream
- ground black pepper