📝 About This Recipe
Born from the fusion of Victorian British tastes and traditional Indian khichdi, Kedgeree is a magnificent one-pot symphony of smoky, salty, and spicy notes. This dish features succulent flakes of undyed smoked haddock nestled in fragrant, turmeric-stained basmati rice, punctuated by the richness of soft-boiled eggs and fresh herbs. It is a comforting, soul-warming meal that transitions effortlessly from a luxurious breakfast to a sophisticated weeknight dinner.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock Fillet (preferably undyed and skin-on)
- 300 ml Whole Milk (for poaching)
- 1 piece Bay Leaf (fresh or dried)
- 5 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 (finely grated)
- 1.5 tablespoons Mild Curry Powder (Madras style works well)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden color)
- 400 ml Chicken or Vegetable Stock (hot)
The Finishing Touches
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (roughly chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 piece Lemon (cut into wedges for serving)
- 2 tablespoons Heavy Cream (optional, for extra richness)
👨🍳 Instructions
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1
Place the smoked haddock in a wide skillet. Pour over the milk and add the bay leaf and peppercorns. Bring to a very gentle simmer over medium heat, then cook for 5-6 minutes until the fish is opaque and flakes easily.
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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 flavoring the rice.
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3
Once the fish is cool enough to handle, remove the skin and any stray bones. Flake the flesh into large, chunky pieces and set aside.
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4
Bring a small pot of water to a boil. Carefully lower the eggs in and boil for exactly 7 minutes for a 'jammy' yolk. Immediately transfer them to an ice bath, then peel and quarter them.
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5
In a large, deep lidded pan or Dutch oven, melt 30g of butter over medium-low heat. Add the diced onion and sauté for 8-10 minutes until soft and translucent, but not browned.
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6
Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes until the spices are incredibly fragrant and the oil begins to separate from the aromatics.
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7
Add the rinsed basmati rice to the pan. Stir well for 2 minutes to ensure every grain is coated in the spiced butter and slightly toasted.
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8
Pour in the hot stock and 100ml of the reserved fish-poaching milk. Season with a pinch of salt (be careful, as the fish is salty) and black pepper.
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9
Bring to a boil, then turn the heat down to the lowest setting. Cover with a tight-fitting lid and cook for 12-15 minutes without lifting the lid.
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10
Turn off the heat. Remove the lid, place a clean tea towel over the pan, and replace the lid. Let it sit for 5 minutes; this absorbs excess steam and makes the rice perfectly fluffy.
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11
Gently fluff the rice with a fork. Fold in the remaining butter, the flaked haddock, the heavy cream (if using), and most of the chopped herbs.
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12
Taste and adjust seasoning with a squeeze of lemon juice. If the rice feels dry, add a splash more of the poaching milk.
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13
Transfer to a large warmed platter. Top with the quartered eggs and the remaining fresh herbs. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use undyed smoked haddock if possible; the bright yellow dyed version is often lower quality and lacks the depth of natural smoke. Don't skip rinsing the rice! Removing the surface starch is the secret to individual, non-sticky grains. If you prefer a spicier kick, add a finely chopped red chili at the same time as the garlic and ginger. When folding in the fish, be gentle. You want large, recognizable flakes of haddock rather than a shredded texture. To make it ahead, you can poach the fish and boil the eggs a day early, keeping them chilled until you are ready to cook the rice.
🍽️ Serving Suggestions
A dollop of mango chutney on the side provides a beautiful sweet contrast to the salty fish. A crisp, cold glass of Sauvignon Blanc or a light Pale Ale pairs wonderfully with the smoky spices. Serve with a side of steamed spinach or sautéed kale to add a fresh, green element to the meal. For a traditional touch, offer extra melted butter or a small jug of warm cream for guests to drizzle over their portion. A side of lime pickle is excellent if you enjoy a more intense, fermented tang.