📝 About This Recipe
A true jewel of Anglo-Indian cuisine, this Kedgeree is a fragrant, comforting medley of flaked smoked fish, buttery basmati rice, and warm aromatic spices. Originating from the Victorian era as a hearty breakfast, it has evolved into a sophisticated one-pot dinner that balances the saltiness of the sea with the earthy sweetness of turmeric and cumin. Topped with jammy soft-boiled eggs and a burst of fresh citrus, it is a soul-warming dish that brings a touch of historical elegance to your dinner table.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock Fillet (undyed is preferred for a natural look)
- 300 ml Whole Milk (for poaching)
- 2 pieces Bay Leaves (dried or fresh)
- 5 pieces Black Peppercorns (whole)
The Rice and Aromatics
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter (divided into two portions)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1.5 tablespoons Mild Curry Powder (Madras style works well)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden color)
- 500 ml Chicken or Vegetable Stock (hot)
Garnish and Finishing
- 4 large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (roughly chopped)
- 1 piece Lemon (cut into wedges)
- 1 small Red Chili (thinly sliced, optional for heat)
👨🍳 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 heat, then cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
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2
Carefully remove the fish from the milk and set aside on a plate. Strain the poaching milk into a jug and reserve it—this is liquid gold for flavor! Once the fish is cool enough to handle, remove the skin and any bones, and flake it into large, chunky pieces.
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3
While the fish is poaching, bring a small pot of water to a boil. Carefully lower the eggs into the water and boil for exactly 7 minutes for a 'jammy' yolk. Immediately transfer them to an ice bath, peel when cool, and set aside.
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4
In a large, deep lidded pan or Dutch oven, melt half of the butter over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent but not browned.
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5
Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes until the spices become fragrant and slightly toasted.
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6
Add the rinsed basmati rice to the pan. Stir well to ensure every grain is coated in the spiced butter, almost like making a risotto.
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7
Pour in the hot stock and 100ml of the reserved poaching milk. Season with a pinch of salt (be careful, as smoked fish is salty) and black pepper. Bring to a boil.
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8
Turn the heat down to the lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes without lifting the lid.
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9
Remove the pan from the heat and let it sit, covered, for another 5 minutes. This allows the steam to finish cooking the rice perfectly.
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10
Gently fluff the rice with a fork. Add the remaining butter and the flaked fish. Fold very gently to avoid breaking the fish flakes too much.
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11
Stir in most of the chopped parsley. Taste and adjust seasoning, adding a squeeze of lemon juice to brighten the flavors.
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12
Quarter the boiled eggs. Transfer the rice mixture to a large serving platter or keep it in the pot. Arrange the egg quarters on top, sprinkle with the remaining parsley and sliced chili, and serve immediately with lemon wedges.
💡 Chef's Tips
Always use undyed smoked haddock if possible; the bright yellow dyed version can make the dish look artificial. Rinsing the basmati rice is crucial to remove excess starch and ensure the grains stay separate and fluffy. Don't over-flake the fish; large chunks provide a much better texture and prevent the dish from becoming mushy. If the rice seems a little dry after cooking, add a splash more of the reserved poaching milk before serving. For an extra touch of luxury, stir in a tablespoon of heavy cream or crème fraîche at the very end.
🍽️ Serving Suggestions
Serve with a side of mango chutney or lime pickle for an authentic sweet and spicy kick. A crisp, cold glass of Sauvignon Blanc or a light Pale Ale cuts through the richness of the smoked fish beautifully. Pair with a simple side of steamed green beans or a fresh cucumber raita to add crunch and cooling contrast. For a traditional touch, serve with extra melted butter on the side for drizzling over the rice.