Kedgeree

Name: Kedgeree
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large Onion, Finely chopped; 400g Smoked Haddock Fillets, Undyed, skin-on; 300ml Whole Milk; 300ml Water, To help cover the fish for poaching; 300g Uncooked Basmati Rice, Rinsed; 4 large Eggs; 50g Unsalted Butter; 2 tsp Mild Curry Powder; 1 leaf of Bay Leaf; 1/2 lemon of Lemon Juice, From half the lemon, for finishing; 1/2 Lemon, Remaining half cut into wedges; 15g Fresh Parsley, Chopped (small bunch); Some Sea Salt, To taste; Some Pepper (Black), To taste

Kedgeree is a comforting, lightly curried British-Indian breakfast or brunch dish combining flaky smoked fish, tender basmati rice, and creamy hard‑boiled eggs. Bright lemon and fresh parsley lift the rich, buttery, spiced flavors for a dish that's both homey and elegant.

Kedgeree is a comforting, lightly curried British-Indian breakfast or brunch dish combining flaky smoked fish, tender basmati rice... Show more

Traditional British Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

35 min

Price

2,05 €

Calories

604 kcal

meal prep

gluten free

high protein

low sugar

Method

Prep the ingredients

Finely chop the Onion and split it into two equal piles: one for the fish poaching liquid and one for the curry base. Rinse the Basmati Rice under cold water in a sieve until the water runs clear, then leave it to drain. Finely chop the Fresh Parsley, halve the Lemon, squeeze one half to make the Lemon Juice, and cut the other half into wedges.

Poach the fish

Put the Smoked Haddock Fillets skin-side down in a wide saucepan with one pile of onion, the Whole Milk, Water, and the Bay Leaf, adding just enough liquid to cover the fish. At the same time, put the Eggs in a second saucepan, cover them with cold water, and bring both pans to a gentle simmer. Cook for 8 minutes until the haddock flakes easily and the eggs are hard-boiled, then lift out the fish, cool the eggs under cold water, peel them, and roughly chop them. Strain and reserve the poaching liquid, then discard the bay leaf.

Cook the rice

Pour the reserved poaching liquid back into a clean saucepan, add the Basmati Rice, cover tightly, and simmer for 12 minutes until the grains are tender and the liquid is absorbed. While the rice cooks, melt the Unsalted Butter in a frying pan, add the remaining onion, and cook it gently until soft and translucent; stir in the Mild Curry Powder for 30 seconds until fragrant.

Finish the kedgeree

Tip the cooked rice into the curry onion pan and fluff it through. Flake in the haddock, add the chopped eggs, most of the Fresh Parsley, and the Lemon Juice, then season with Sea Salt and Pepper. Fold everything together gently until it is piping hot and evenly coated, keeping the fish in nice flakes rather than mashing it.