Cod Roe Kedgeree

Happy New Year!

Another year ... another year of living in the ice age, eating ancestrally, engaging in useful and positive activity, and generally just messing about ... it's called life.

So, first meal ...

After the celebrations last night, I'm in need of something good to kickstart the day, get out there and enjoy a day off work out in the hills.


Faux-Indian, from the days of the Raj, Kedgeree is a rice dish, spiced up and served with smoked haddock and boiled eggs.

I don't have any smoked haddock today, but I do have cod roes ... so, why not?

Cod Roe Kedgeree

  • Rice
  • Eggs
  • Coconut Oil
  • Leek, Garlic & Chilli
  • Ground Coriander, Ground Cumin, Haldi Powder, Paprika, Fenugreek & Asafoetida
  • Black Pepper & Indian Black Salt
Boiled Eggs

Boil your eggs.

Ten minutes is fine, cool under running cold water, peel and set aside.


Boil your rice.

Drain, fluff up and set aside.


Put it together ...

In a heavy based skillet, melt some coconut oil.

Tip in the rice and just fry it through quickly before adding in your spice mix. Just pour some in. If you really really want to weight and measure and all that yawn, you probably want a teaspoon of each per person portion of rice.

Toss in shredded leek, de-seeded and chopped chillies, chopped garlic, good pinch of Indian Black Salt and some black pepper.

Stir together ...

... and fold in the cod roes, allowing to cook through until warm.

Serve out ...

... scattering quartered boiled eggs over.

Gorgeous! Now, to the hills!!!