📝 About This Recipe
A magnificent relic of the British Raj, Kedgeree is a soul-warming fusion of flaky smoked fish, fragrant basmati rice, and gentle Victorian spices. This dish balances the savory depth of undyed smoked haddock with the brightness of fresh parsley and the rich, golden yolks of perfectly soft-boiled eggs. It is a sophisticated yet comforting meal that transitions beautifully from a traditional stately breakfast to an elegant seafood dinner.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock Fillet (preferably undyed and skin-on)
- 300 ml Whole Milk (for poaching 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 into two portions)
- 1 large Yellow Onion (finely diced)
- 1.5 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 and Finishing
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Flat-Leaf 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 shallow pan. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer, then cover and 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. Strain the poaching milk into a jug and reserve it—this is liquid gold for flavoring the rice later.
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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. Cover with foil to 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 them into a bowl of ice water to stop the cooking. Peel and set aside.
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5
In a large, deep lidded pan or Dutch oven, melt half 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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6
Stir in the curry powder, turmeric, and crushed cardamom pods. Toast the spices with the onions for 1-2 minutes until the kitchen smells incredibly fragrant.
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7
Add the rinsed basmati rice to the pan. Stir well to ensure every grain is coated in the spiced butter.
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8
Measure 100ml of the reserved poaching milk and mix it with the 500ml of hot stock. Pour this liquid over the rice. Bring to a boil, then reduce the heat to the lowest setting.
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9
Cover the pan with a tight-fitting lid and cook for 12-15 minutes without peeking. Turn off the heat and let the rice sit, covered, for another 5 minutes to steam.
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10
Remove the lid and fluff the rice with a fork. Discard the cardamom pods if you find them.
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11
Gently fold in the flaked haddock, the remaining butter, the chopped parsley, and the heavy cream (if using). Use a light hand to avoid breaking the fish flakes or turning the rice to mush.
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12
Taste and adjust seasoning. You likely won't need much salt due to the smoked fish, but a generous grind of black pepper is essential.
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13
Quarter the boiled eggs. Divide the kedgeree among four warm bowls, top each with an egg, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Always use undyed smoked haddock if possible; the bright yellow dyed version often has an artificial aftertaste. Rinse your basmati rice 3-4 times until the water is clear to remove excess starch and ensure fluffy, separate grains. If you prefer a spicier kick, add a finely chopped red chili at the same time as the onions. Don't over-flake the fish; large chunks provide a much better texture and visual appeal against the rice. If the dish feels a little dry, add a splash more of the reserved poaching milk just before serving.
🍽️ Serving Suggestions
Serve with a side of mango chutney or lime pickle for an authentic Anglo-Indian touch. A crisp, cold glass of Riesling or a light Pale Ale cuts through the richness of the smoked fish perfectly. Accompany with a simple side salad of thinly sliced cucumbers and red onions in a light vinegar dressing. For a true Victorian experience, serve with a pot of strong English Breakfast tea. Top with a sprinkle of toasted flaked almonds for an extra layer of crunch.