📝 About This Recipe
A quintessential masterpiece of Anglo-Indian fusion, Kedgeree traces its lineage from the humble Indian 'khichdi' to the grand breakfast tables of Victorian England. This soul-warming dish marries flaked, buttery smoked haddock with fragrant basmati rice, aromatic Madras curry spices, and the rich indulgence of soft-boiled eggs. It is a harmonious blend of smoky, salty, and spicy notes that feels just as sophisticated for a weekend brunch as it does for a comforting supper.
🥗 Ingredients
The Fish and Infusion
- 500 grams Smoked Haddock Fillet (undyed preferred, skin on)
- 300 ml Whole Milk (for poaching)
- 2 pieces Bay Leaves (fresh or dried)
- 5-6 pieces Black Peppercorns (whole)
The Rice and Aromatics
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter (divided)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1.5 tablespoons Madras Curry Powder (mild or medium heat)
- 1/2 teaspoon Turmeric Powder (for golden color)
- 3 pieces Cardamom Pods (lightly crushed)
- 500 ml Chicken or Vegetable Stock (hot)
Finishing and Garnish
- 4 large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (roughly chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Lemon (cut into wedges)
- 2 tablespoons Heavy Cream (optional, for extra richness)
- to taste Sea Salt and Black Pepper (be careful with salt as fish is salty)
👨🍳 Instructions
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1
Place the smoked haddock in a wide skillet. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer over medium-low heat, then cook for 5-8 minutes until the fish is opaque and flakes easily.
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2
Remove the fish from the milk and set aside on a plate to cool slightly. Strain the poaching milk and reserve 100ml of it; discard the rest or save for a seafood sauce later.
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3
Once cool enough to handle, remove the skin from the haddock and flake the flesh into large, chunky pieces. Cover and keep warm.
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4
Bring a small pot of water to a boil. Gently lower the eggs in and boil for exactly 7 minutes for a 'jammy' yolk. Immediately plunge into an ice bath, peel when cool, and quarter them.
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5
In a large, deep sauté pan or heavy-bottomed pot, melt 30g of the butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent but not browned.
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6
Stir in the garlic, ginger, cardamom pods, curry powder, and turmeric. Cook for 1-2 minutes until the spices are fragrant and have toasted slightly in the fat.
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7
Add the rinsed basmati rice to the pan. Stir well for 2 minutes, ensuring every grain is coated in the spiced butter and looks slightly shiny.
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8
Pour in the hot stock and the reserved 100ml of poaching milk. Bring to a boil, then immediately turn the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 12-15 minutes.
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9
Remove the pan from the heat. Without lifting the lid, let the rice steam for an additional 5 minutes. This ensures the fluffiest texture.
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10
Remove the lid and discard the cardamom pods. Use a fork to gently fluff the rice. Fold in the remaining butter and the optional heavy cream for a silky finish.
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11
Gently fold in the flaked haddock and half of the chopped herbs. Try not to break the fish up too much; you want distinct bites of haddock throughout.
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12
Taste and adjust seasoning with salt and pepper. Remember the fish is naturally salty, so you may need less salt than expected.
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13
Transfer the mixture to a large warmed serving platter. Arrange the egg quarters on top, sprinkle with the remaining herbs, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Rinse your basmati rice multiple times until the water is clear to remove excess starch; this prevents the dish from becoming gummy. If you can't find smoked haddock, hot-smoked salmon or smoked trout make excellent, readily available substitutes. Don't skip the steaming time after the rice is cooked; it's the secret to perfectly separated, tender grains. For an authentic touch, use undyed haddock; the yellow dye in some commercial varieties is unnecessary when you have turmeric for color. Be very gentle when folding the fish and eggs at the end to maintain a beautiful, rustic texture.
🍽️ Serving Suggestions
A side of mango chutney or lime pickle adds a wonderful sweet-and-sour contrast to the smoky fish. Pair with a crisp, cold glass of Sauvignon Blanc or a light, refreshing India Pale Ale (IPA). A simple side of sautéed spinach or buttered peas adds a nice pop of green and nutrition. For a traditional English breakfast experience, serve with a pot of strong Assam or Earl Grey tea. Offer extra lemon wedges and a small bowl of red chili flakes for those who want more zing or heat.