Recipe byThe ZestyPlate Kitchen
Kedgeree: an Anglo-Indian dish of curried rice with flaked smoked haddock, soft eggs and plenty of herbs. Smoky and gently spiced.
Kedgeree is one of those Anglo-Indian dishes that refuses to sit in a single mealtime box. Flaked smoked haddock, gently curried rice and quartered eggs come together with a good handful of herbs. It dates back to the days of the Raj and works just as happily at brunch as it does for a light supper. Smoky, softly spiced and made in a single pan.
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Prep 15 min
Cook 30 min
Total 45 min
Medium
Scale:
- 300g Smoked Haddock
- 2 Bay Leaves
- 300ml Milk
- 4 Eggs
- Handful Parsley
- 2 tbs Vegetable Oil
- 1 chopped Onion
- 1 tsp Coriander
- 2 tsp Curry Powder
- 300g Rice
Nutrition (per serving)
555
kcal
33g
Protein
67g
Carbs
16g
Fat
Estimated per serving. How we calculate this.
Preparation
- For the rice, heat the oil in a large lidded pan, add the onion, and fry gently for 5 minutes until softened but not coloured. Add the spices, season with salt, and cook until they start to colour and smell fragrant, about 3 minutes.
- Stir in the rice, then pour in 600ml water, stir, and bring to the boil. Turn down to a simmer, cover for 10 minutes, then take it off the heat and leave it to stand, covered, for another 10 to 15 minutes. Resist lifting the lid before the end.
- While that cooks, put the haddock and bay leaves in a frying pan, cover with the milk, and poach for 10 minutes until the flesh flakes. Lift it from the milk, peel off the skin, and flake into thumb-sized pieces. Put the eggs in a pan, cover with water, bring to the boil, then simmer for 4 and a half to 5 minutes, plunge into cold water, peel, and quarter.
- Gently fold the fish, eggs, parsley, coriander and rice together in the pan, and serve hot with a few extra herbs scattered over.
Tips from the ZestyPlate Kitchen
- Fry the spices in the oil for a moment before the rice goes in so their flavour carries through the whole dish.
- Poach the haddock in milk to keep it gentle and smoky, then break it into generous flakes.
- Aim for jammy, just-set eggs, around five minutes, for the nicest texture.
- Fold everything together with a light hand at the end so the rice and fish keep their shape.
Frequently Asked Questions
Smoked haddock is the classic, but smoked mackerel, salmon or a mixture all work. Undyed smoked haddock gives the best natural colour and flavour.
It is gently spiced with curry powder rather than hot. Adjust to taste, and add a little chilli if you fancy more warmth.
It is at its best fresh, but you can cook the rice, fish and eggs ahead and then warm everything through together to serve.
Both. It started life as a Victorian breakfast, but it makes an equally good brunch, lunch or light evening meal.
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