📝 About This Recipe
A quintessential British breakfast classic with Anglo-Indian roots, this Kedgeree is a symphony of golden turmeric-stained rice, succulent flakes of undyed smoked haddock, and perfectly jammy eggs. It offers a warming, aromatic profile that balances the saltiness of the sea with the earthy depth of Madras curry spices. This dish is not just a meal; it is a comforting, protein-rich celebration of texture and heritage that transitions beautifully from a lazy brunch to an elegant supper.
🥗 Ingredients
The Fish & Poaching Liquid
- 500 grams Smoked Haddock Fillet (preferably undyed and skin-on)
- 300 ml Whole Milk (to cover the fish)
- 2 pieces Bay Leaf (fresh or dried)
- 5-6 pieces 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 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Mild Madras Curry Powder (high quality)
- 1/2 teaspoon Ground Turmeric (for vibrant color)
- 500 ml Vegetable Stock (hot)
Finishing & Garnish
- 4 large Free-range 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 (careful with salt as fish is cured)
👨🍳 Instructions
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1
Place the smoked haddock in a wide frying pan, skin-side down. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer over medium-low 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 flake into large, chunky bite-sized pieces. Strain and reserve the poaching milk.
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3
While the fish poaches, 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 into an ice bath, peel, and quarter them.
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4
In a large, deep skillet or heavy-based pot, melt 30g of the butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent but not browned.
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5
Stir in the minced garlic, grated ginger, curry powder, and turmeric. Cook for 1-2 minutes until the spices are fragrant and begin to 'toast' in the butter.
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6
Add the rinsed Basmati rice to the pot. Stir well to ensure every grain is coated in the spiced butter, cooking for 1 minute.
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7
Pour in the hot vegetable stock and 100ml of the reserved poaching milk. Bring to a boil, then reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes.
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8
Turn off the heat. Do not open the lid! Let the rice steam undisturbed for 5 minutes; this ensures perfectly fluffy, separate grains.
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9
Gently fluff the rice with a fork. Fold in the remaining butter, the heavy cream (if using), and half of the chopped parsley.
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10
Very gently fold in the flaked smoked haddock, being careful not to break the fish up too much—you want distinct chunks.
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11
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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12
Transfer to a warmed serving platter. Arrange the quartered eggs on top, sprinkle with the remaining parsley, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Always use undyed smoked haddock for a more natural flavor and to avoid an artificial neon-yellow tint. Rinsing the Basmati rice multiple times is non-negotiable; it removes excess starch to prevent the dish from becoming mushy. If the rice feels a little dry after cooking, add a splash more of the reserved poaching milk to loosen it up. For a spicier kick, add a finely chopped red chili at the same time as the ginger and garlic. Avoid over-mixing once the fish is added; you want beautiful white flakes of haddock contrasting against the golden rice.
🍽️ Serving Suggestions
A dollop of mango chutney on the side provides a lovely sweet-and-sour contrast to the savory spices. Serve with a crisp, cold glass of Sauvignon Blanc or a strong pot of English Breakfast tea. A side of buttered wilted spinach adds a nice nutritional boost and vibrant green color. For a crunchy texture, sprinkle some toasted flaked almonds over the top just before serving. A small bowl of Greek yogurt or raita can help balance the heat if you used a hotter curry powder.