📝 About This Recipe
A quintessential Anglo-Indian masterpiece, Kedgeree is the ultimate comfort food that bridges the gap between a hearty breakfast and a sophisticated dinner. This dish marries the smoky, flaked saltiness of poached haddock with fragrant basmati rice, aromatic yellow curry spices, and the rich creaminess of soft-boiled eggs. It is a warm, golden bowl of history that offers a soothing complexity and a soul-satisfying texture in every bite.
🥗 Ingredients
The Fish & Poaching Liquid
- 500 grams Smoked Haddock Fillet (uncolored/natural, skin on)
- 300 ml Whole Milk (to cover the fish)
- 2 pieces Bay Leaf (fresh or dried)
- 1/2 teaspoon Black Peppercorns (whole)
The Rice & Aromatics
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter (divided)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Mild Curry Powder (Madras style works well)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden color)
- 3 pieces Cardamom Pods (lightly crushed)
- 500 ml Chicken or Vegetable Stock (hot)
Garnish & Finishing
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (roughly 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 frying pan. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer, then cook for 5-8 minutes until the fish is opaque and flakes easily. Remove the fish to a plate, discard the skin and any bones, and flake into large chunks. Reserve 100ml of the poaching milk.
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2
While the fish poaches, 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 to an ice bath, peel when cool, and set aside.
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3
In a large, deep lidded pan or Dutch oven, melt 30g 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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4
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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5
Add the rinsed basmati rice to the pan. Stir well to ensure every grain is coated in the spiced butter, toasting the rice for about 1 minute.
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6
Pour in the hot stock and the reserved 100ml of poaching milk. Bring to a boil, then immediately turn the heat down to the lowest setting.
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7
Cover the pan with a tight-fitting lid and cook for 12-15 minutes without peeking, until the liquid is absorbed and the rice is tender.
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8
Remove the pan from the heat. Place a clean tea towel over the pan, put the lid back on, and let it steam for 5 minutes. This ensures perfectly fluffy grains.
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9
Gently fluff the rice with a fork. Fold in the remaining butter, the flaked haddock, and the heavy cream (if using). Be careful not to break the fish chunks too much.
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10
Stir in half of the chopped parsley and season with a squeeze of lemon juice. Taste and add salt or pepper as needed.
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11
Slice the boiled eggs into halves or quarters.
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12
Transfer the rice mixture to a large warmed serving platter or individual bowls. Top with the egg pieces, the remaining parsley, and serve with lemon wedges on the side.
💡 Chef's Tips
Always use undyed smoked haddock; the bright yellow dyed version is often lower quality and contains artificial colors. Rinsing the basmati rice is crucial to remove excess starch, ensuring the grains stay separate and fluffy rather than mushy. If you prefer a spicier kick, add a finely chopped red chili at the same time as the onions. Don't over-salt the rice early on; smoked haddock is naturally very salty and will season the dish as it is folded in. For a dairy-free version, swap the butter for coconut oil and the milk for coconut milk for a tropical twist.
🍽️ Serving Suggestions
A side of mango chutney adds a lovely sweet and tangy contrast to the smoky fish. Serve with a crisp, cold glass of Sauvignon Blanc or a light pilsner beer. A simple side salad of thinly sliced cucumbers with a vinegar dressing cleanses the palate. For a traditional touch, serve with an extra dollop of Greek yogurt or raita on top. Pairs beautifully with a side of sautéed spinach or buttery green peas.