Few dishes combine the warmth of comfort food with the intrigue of Anglo-Indian heritage quite like kedgeree. This flavorful, satisfying dish blends flaked fish, spiced rice, and boiled eggs into a hearty meal that’s as good for brunch as it is for supper. Among the many variations that exist, the Two Fat Ladies Kedgeree recipe stands out for its rich flavor and old-fashioned technique. Known for their unapologetically indulgent approach to cooking, Clarissa Dickson Wright and Jennifer Paterson the beloved duo behind the Two Fat Ladies series brought a sense of charm and traditional British flair to this classic dish.
The Legacy of Two Fat Ladies
Before diving into the recipe itself, it’s worth understanding who the Two Fat Ladies were and why their approach to kedgeree is so cherished. The cooking show, which aired in the 1990s, featured Clarissa and Jennifer traveling across the UK on a motorbike with a sidecar, preparing robust, unapologetically rich meals using traditional techniques. Their show wasn’t just about cooking it was about storytelling, celebrating heritage, and reviving old favorites. Kedgeree was a natural fit in their lineup, combining British culinary tradition with a nod to India’s influence during the colonial era.
What Makes Their Kedgeree Special?
Unlike some modern kedgeree recipes that cut corners or simplify flavor, the Two Fat Ladies’ version leans into the depth of each component. They emphasized poaching the fish with aromatics, using real butter, and making sure the rice was properly spiced and well-seasoned. Their kedgeree feels hearty, luxurious, and complete true to their signature style.
Traditional Ingredients for Kedgeree
To make kedgeree the Two Fat Ladies way, the ingredients are key. This dish is not about minimalism; it’s about balancing strong elements to create harmony.
- Smoked haddock: Traditionally undyed, this fish brings depth and a subtle sweetness. It’s the heart of the dish.
- Long-grain rice: Preferably basmati, cooked gently to avoid stickiness and to carry the spices beautifully.
- Onion: Slowly cooked in butter until soft and sweet, forming the base flavor.
- Curry powder: Mild but aromatic, added to the onions to infuse the rice with warmth.
- Hard-boiled eggs: Sliced or quartered, these add creaminess and visual appeal.
- Butter and cream: Used liberally, as the Two Fat Ladies preferred richness over restraint.
- Parsley or chives: Fresh herbs for finishing and brightness.
Step-by-Step: Two Fat Ladies Kedgeree Recipe
This recipe involves several stages but is worth the effort. The preparation of each element fish, rice, spices, and eggs contributes to the overall balance and texture of the dish.
Step 1: Poaching the Fish
Start with a fillet of undyed smoked haddock, about 1 to 1.5 pounds. Place it in a shallow pan and cover with cold water or milk. Add a bay leaf, a slice of lemon, a few peppercorns, and a touch of onion. Bring to a gentle simmer and cook for about 10 minutes or until the fish flakes easily. Remove from the liquid, allow to cool slightly, then flake the fish into large chunks, removing any bones and skin.
Step 2: Cooking the Rice
Use 1 cup of basmati rice, rinsed thoroughly until the water runs clear. Boil in salted water for about 10 minutes until tender but not mushy. Drain and set aside. Some versions suggest cooking the rice in the fish-poaching liquid for added flavor, though this is optional depending on taste preference.
Step 3: Sauté the Onions and Spices
In a large, heavy-bottomed pan, melt 3 tablespoons of butter and gently cook 1 finely chopped onion until soft and golden. Add 1 to 2 teaspoons of mild curry powder and cook for another 2 minutes to release the aroma. Some versions also include a pinch of ground ginger or a bit of nutmeg for extra warmth.
Step 4: Combining the Elements
Gently fold the cooked rice into the spiced onion mixture, ensuring it’s well combined and warm. Add the flaked fish, stirring carefully so it doesn’t break down too much. At this point, stir in a splash of heavy cream and a knob of butter to enrich the texture. Season with salt and black pepper to taste.
Step 5: Finishing Touches
Peel and quarter 3 to 4 hard-boiled eggs and gently fold them into the kedgeree or use them as a garnish on top. Sprinkle with freshly chopped parsley or chives. Serve hot, with optional lemon wedges on the side for brightness.
Tips for a Perfect Kedgeree
- Don’t overcook the fish: You want it to flake, not fall apart into mush.
- Use real butter and cream: These make the dish velvety and rich true to the Two Fat Ladies’ ethos.
- Balance the curry powder: The dish should be aromatic, not overpowering.
- Serve immediately: Kedgeree is best enjoyed warm, just after assembling.
When to Serve Kedgeree
Kedgeree has a long tradition as a breakfast or brunch dish, particularly in Victorian Britain. However, it also makes a satisfying lunch or light dinner. The combination of rice and protein-rich smoked fish makes it hearty yet balanced. It’s ideal for a weekend meal when you have time to appreciate the preparation and depth of flavor.
Why This Recipe Still Matters Today
In a time where fast and minimal is often praised, the Two Fat Ladies kedgeree recipe reminds us of the joy in detailed, indulgent cooking. It brings together history, flavor, and heart much like the show’s hosts did in every episode. Their take on kedgeree honors tradition without being boring. It’s complex without being difficult. And above all, it’s delicious.
A Dish with Character
Making kedgeree the Two Fat Ladies way is more than following a recipe it’s embracing a style of cooking that values flavor, texture, and tradition. Whether you’re discovering kedgeree for the first time or returning to an old favorite, this version offers a rich and satisfying experience that celebrates British culinary heritage with a nod to India’s influence. Perfect for brunch or dinner, it’s a dish that comforts, impresses, and tells a story all at once.