Kedgeree
A classic British dish of spiced rice, smoked haddock, and soft eggs with aromatic spices. Perfect for breakfast, brunch, or a light supper.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 400 g smoked haddock fillets
- 50 g butter
- 1 medium onion, finely diced
- 250 g long-grain rice
- 2 tsp curry powder
- ½ tsp turmeric
- 1 whole bay leaf
- 500 ml fish or chicken stock
- 4 whole eggs
- 30 g parsley, chopped
- ½ whole lemon
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Place smoked haddock in a shallow pan, cover with cold water, and gently poach for 4-5 minutes until just cooked. Remove fish, discard skin and bones, and flake into large pieces. Reserve 150 ml of poaching liquid.
- 2
Bring a pot of water to boil, carefully add eggs, and simmer for 8 minutes until soft-boiled. Cool in ice water, peel, and halve.
- 3
Melt butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- 4
Stir in curry powder and turmeric, cooking for 1 minute until fragrant. Add rice and coat with butter, stirring for 2 minutes.
- 5
Pour in stock and reserved poaching liquid along with bay leaf. Bring to boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- 6
Remove from heat and stir in flaked haddock, being gentle to keep pieces intact. Season with salt and pepper.
- 7
Transfer kedgeree to a serving dish. Arrange soft-boiled egg halves on top and scatter with fresh parsley.
- 8
Squeeze fresh lemon juice over the dish and serve immediately.
Tools you’ll need
- shallow poaching pan
- large skillet
- pot for boiling eggs
- wooden spoon
- measuring spoons
- measuring jug
- knife and cutting board
- serving dish
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