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  • Writer's pictureThe Flavourologists

Kedgeree, the Flavourology way

Updated: Jan 22, 2020

Got some spare weekend time? Try cooking up a storm Flavourology's posh, mixed up 'kedgeree' w/ yoghurt marinated smoked haddock, Bengali cholar dhal, puffed rice, quail’s egg, coriander gremolata & katsuobushi cracker.

It's a bit of a mouthful, but boy does it work. Originally designed as the 'Lick, Sniff, Touch' course at Gingerline's wonderful TV Dinners, we can now take the lid off the recipe for our faithful followers.

Here's what you'll need.


200g smoked haddock

50g natural yoghurt

A pinch of cayenne pepper

Bengali Cholar Dhal

1 onion, finely diced

2 cloves garlic, crushed

15g fresh ginger, peeled and finely diced

1 green chilli, seeds removed, finely diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground turmeric

2 green cardamom pods

1 bay leaf

1 x 400g chick peas

200ml coconut milk

100ml vegetable stock (made from stock cube / boiling water)

25g desiccated coconut

Coriander Gremolata

1 tbsp finely chopped fresh coriander (leaves & stalks)

The juice of a lime

1 garlic clove, grated or crushed

A little sea salt

Katsuobushi Rice Cracker

2 layers of dried rice paper

A sprinkling of katsuobushi 

Vegetable oil for deep frying


4 x hard boiled quail’s eggs, halved lengthways

50g frozen peas, cooked till tender

A handful of puffed rice (we use Rude Health puffed brown rice)

Pea shoots or watercress leaves


First make the Bengali Cholar Dhal

First sweat the finely diced onion in a little vegetable oil over a low heat until translucent. Then add the garlic, ginger and green chilli and cook out for a minute or so. Now add the ground spices and cook out for a further couple of minutes.

Add the bay leaf, chick peas, coconut milk and stock to the base, bring to a simmer and continue to cook until the chick peas are soft and the dhal is thick soup consistency. Add more water along the way if you need to. Add the desiccated coconut near the end of the cooking time, then adjust the seasoning with salt and pepper. Set to one side to reheat when ready to serve.

To make the katsuobushi rice cracker

Put a little warm water in a shallow bowl. Dip in one sheet of rice paper then lay flat on a board. Sprinkle with katsuobushi powder then dip another sheet of rice paper and sandwich on top of the other sheet.

Place the rice paper in a low oven (around 100C) until completely dry. Break into pieces then fry in vegetable oil heated to 190C until crisp and puffed. Drain on kitchen roll. Do this close to serving time so that the crackers remain crisp and warm.

To bring the dish together

Heat the oven to 170C.

Cut the haddock into 8 equal sized pieces, place on a baking sheet and paint a little yoghurt on top of each, then sprinkle with a touch of cayenne. Bake in the oven for approx 6 - 7 minutes until warmed through. 

Mix together the gremolata ingredients at the last minute, so that the herb leaves don’t go brown.

Place the heated dhal in a serving glass or bowl and top with warm peas, two pieces of haddock per bowl, a little gremolata and a sprinkling of puffed rice. Top with a couple of halves of quail’s egg, some pea shoots and stand the cracker up by sliding it down the side of the glass or bowl.

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