📝 About This Recipe
A magnificent relic of the British Raj, Kedgeree is the ultimate fusion of Anglo-Indian flavors, bringing together the smoky depth of haddock and the aromatic warmth of yellow curry. This dish transforms simple rice into a luxurious, buttery feast punctuated by bright herbs and perfectly jammy eggs. It is a comforting, soul-warming breakfast that feels like a special occasion every time it hits the table.
🥗 Ingredients
The Fish and Poaching Liquid
- 1 lb Smoked Haddock (undyed preferred, skin-on)
- 2 cups Whole Milk (for poaching)
- 2 pieces Bay Leaf (dried)
- 5-6 pieces Black Peppercorns (whole)
The Rice and Aromatics
- 1.5 cups Basmati Rice (rinsed until water runs clear)
- 3 tablespoons Unsalted Butter (high quality)
- 1 large Yellow Onion (finely diced)
- 1 tablespoon Mild Curry Powder (Madras style works well)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden color)
- 3 pieces Cardamom Pods (lightly crushed)
- 2.5 cups Chicken or Vegetable Stock (low sodium)
Garnish and Finishing
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (finely 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 skillet. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer over medium heat.
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2
Poach the fish for 6-8 minutes until the flesh is opaque and flakes easily with a fork. Remove the fish to a plate, discard the skin and any bones, and flake into large chunks. Reserve 1/2 cup of the poaching milk and discard the rest.
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3
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 plunge into an ice bath, peel, and quarter.
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4
In a large, deep lidded pan or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent but not browned.
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5
Stir in the curry powder, turmeric, and crushed cardamom pods. Cook for 1-2 minutes until the spices are fragrant and 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, toasting the rice for about 2 minutes.
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7
Pour in the stock. Bring to a boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 12-15 minutes without lifting the lid.
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8
Once the rice is tender and the liquid is absorbed, remove from heat. Let the rice sit, covered, for 5 minutes to steam and fluff up.
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9
Remove the lid and discard the cardamom pods. Use a fork to gently fluff the rice grains.
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10
Gently fold in the flaked smoked haddock, the reserved 1/2 cup of poaching milk (or heavy cream), and half of the chopped parsley.
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11
Taste for seasoning. Smoked fish is naturally salty, so you may only need a generous crack of black pepper and a small pinch of salt.
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12
Transfer the mixture to a warm serving platter. Top with the quartered eggs and the remaining parsley.
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13
Serve immediately with lemon wedges on the side for squeezing over the dish to brighten the flavors.
💡 Chef's Tips
Always rinse your basmati rice multiple times to remove excess starch; this ensures distinct, fluffy grains rather than a mushy texture. If you cannot find smoked haddock, smoked trout or even high-quality canned smoked mackerel make excellent substitutes. Be very gentle when folding the fish and eggs into the rice to keep the flakes and yolks intact for a beautiful presentation. For an authentic Victorian touch, add a handful of golden raisins (sultanas) to the rice while it simmers for a hint of sweetness. Don't skip the lemon wedges; the acidity is crucial to cutting through the richness of the butter and smoked fish.
🍽️ Serving Suggestions
Pair with a strong pot of Assam or Earl Grey tea for a traditional British breakfast experience. A side of spicy mango chutney or lime pickle adds a wonderful punch of flavor and heat. Serve with a crisp green salad if enjoying this for a light lunch or brunch. A chilled glass of dry Riesling or a crisp Sauvignon Blanc works beautifully if serving this as a midday meal. Warm naan bread or buttered brown toast points make excellent accompaniments for scooping up the rice.