📝 About This Recipe
A cornerstone of the British breakfast table with roots in the Indian dish 'khichdi', this Kedgeree is a soul-warming fusion of flaky smoked fish, aromatic basmati, and gentle Victorian-era spices. The marriage of golden turmeric, sweet sautéed onions, and the deep, salty umami of undyed smoked haddock creates a complex flavor profile that is both comforting and sophisticated. Finished with bright herbs and perfectly soft-boiled eggs, it is a timeless pescatarian masterpiece that transitions effortlessly from a luxurious brunch to a cozy weeknight supper.
🥗 Ingredients
The Fish Poach
- 500 grams Smoked Haddock Fillet (preferably undyed; skin-on)
- 300 ml Whole Milk (to cover the fish)
- 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)
- 1 tablespoon Mild Curry Powder (Madras style works well)
- 1 teaspoon Ground Turmeric (for a vibrant golden hue)
- 3 pieces Cardamom Pods (lightly crushed)
- 500 ml Vegetable Stock (hot)
Finishing and Garnish
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lemon (cut into wedges for serving)
- 2 tablespoons Heavy Cream (optional, for extra richness)
- to taste Sea Salt and Black Pepper (be cautious with salt as the 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 with a fork.
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2
Carefully remove the fish from the milk and set aside on a plate to cool slightly. Strain the poaching milk and reserve 100ml for later use, discarding the rest and the aromatics.
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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 loosely with foil to keep warm.
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4
Bring a small pot of water to a boil. Carefully lower in the eggs and boil for exactly 7 minutes for a 'jammy' yolk. Immediately transfer to an ice bath, peel when cool, and set aside.
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5
In a large, heavy-bottomed lidded saucepan or Dutch oven, melt 30g of 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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6
Stir in the curry powder, turmeric, and crushed cardamom pods. Toast the spices with the onions for 1-2 minutes until highly fragrant.
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7
Add the rinsed and drained basmati rice to the pot. Stir well to coat every grain in the spiced butter, toasting the rice for about 2 minutes.
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8
Pour in the hot vegetable stock. Bring to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes until the liquid is fully absorbed.
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9
Remove the rice from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish cooking the grains perfectly.
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10
Fluff the rice gently with a fork. Stir in the remaining butter, the reserved 100ml of poaching milk (and the cream if using), and half of the fresh herbs.
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11
Gently fold in the flaked haddock, being careful not to break the fish pieces too much. Taste and adjust seasoning with lemon juice, salt, and pepper.
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12
Slice the boiled eggs into halves or quarters. Arrange the rice on a large warmed platter, top with the egg pieces, and sprinkle generously with the remaining herbs.
💡 Chef's Tips
Always use undyed smoked haddock if available; the bright yellow dyed version is often lower quality and contains artificial coloring. Rinse your basmati rice at least 3-4 times until the water is clear to ensure the grains stay separate and fluffy rather than gummy. Don't over-flake the fish; large chunks provide a much better texture and prevent the dish from becoming a mash. Be very conservative with added salt until the very end, as smoked fish and vegetable stock both contain significant sodium. If the rice feels too dry, add an extra splash of the poaching milk or a knob of butter just before serving.
🍽️ Serving Suggestions
Serve with a side of spicy mango chutney or lime pickle for an authentic Anglo-Indian touch. A crisp, cold glass of Sauvignon Blanc or a light pilsner cuts through the richness of the smoked fish beautifully. Pair with a simple side of sautéed spinach or roasted cherry tomatoes for added color and nutrients. For a traditional breakfast, serve alongside a pot of strong Assam or Earl Grey tea. Provide extra lemon wedges on the side to allow guests to brighten the flavors to their liking.