📝 About This Recipe
A quintessential British brunch classic with roots in colonial India, this Kedgeree is a masterful blend of flaky smoked fish, fragrant basmati rice, and warm aromatic spices. It offers a comforting symphony of textures, from the creamy soft-boiled eggs to the delicate crunch of fried shallots and fresh herbs. Perfect for a leisurely weekend breakfast or a sophisticated light supper, it is a dish that bridges continents and centuries with every savory bite.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock Fillet (undyed is preferred for a natural look)
- 300 ml Whole Milk
- 2 pieces Bay Leaves
- 5-6 pieces Black Peppercorns (whole)
The Rice and Aromatics
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Mild Curry Powder (Madras style works beautifully)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden hue)
- 3 pieces Cardamom Pods (lightly crushed)
Finishing and Garnish
- 4 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Parsley (roughly chopped)
- 1/4 cup Fresh Cilantro (optional, for garnish)
- 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 the fish is naturally 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 gentle simmer over medium heat, then reduce heat to low and poach for 6-8 minutes until the fish flakes easily.
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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.
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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. Carefully lower the eggs into the water and boil for exactly 7 minutes for a 'jammy' yolk. Immediately transfer to an ice bath, then peel and quarter them.
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5
In a large, deep lidded pan or Dutch oven, melt 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 minced garlic, grated ginger, crushed cardamom pods, curry powder, and turmeric. Cook for 1-2 minutes until the spices become intensely fragrant.
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7
Add the rinsed basmati rice to the pan. Stir well for 1 minute to ensure every grain is coated in the spiced butter.
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8
Measure the reserved poaching milk and add enough water (or chicken stock) to reach 500ml of total liquid. Pour this over the rice.
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9
Bring the liquid to a boil, then turn the heat down to the lowest setting. Cover with a tight-fitting lid and cook for 12-15 minutes without peeking.
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10
Remove the pan from the heat and let it sit, still covered, for 5 minutes. This allows the steam to finish cooking the rice perfectly.
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11
Remove the lid and fluff the rice gently with a fork. Remove the cardamom pods and bay leaves if you spot them.
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12
Gently fold in the flaked haddock, chopped parsley, and the optional heavy cream. Use a light hand to avoid breaking the fish into mush.
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13
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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14
Transfer the kedgeree to a large warmed serving platter. Top with the quartered eggs and a final sprinkle of herbs.
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15
Serve immediately with lemon wedges on the side for squeezing over.
💡 Chef's Tips
Always rinse your basmati rice in cold water until the water runs clear to remove excess starch; this ensures fluffy, individual grains rather than a sticky mass. If you can't find smoked haddock, smoked trout or even high-quality canned sardines make a delicious alternative. For an extra layer of texture, garnish with a handful of crispy fried shallots or toasted almond slivers just before serving. Don't over-boil the eggs; the richness of a slightly soft yolk creates a natural sauce when broken into the hot rice. If the dish feels too dry, stir in a small knob of extra butter or a splash more of the poaching milk right at the end.
🍽️ Serving Suggestions
A crisp, chilled glass of dry Riesling or a sparkling English cider pairs beautifully with the smoky notes. Serve with a side of spicy mango chutney or lime pickle for an authentic Anglo-Indian touch. A simple side of steamed spinach or roasted tomatoes adds a lovely freshness to the plate. Strong breakfast tea (like Assam or Earl Grey) is the traditional accompaniment for a classic British brunch setting. For a lighter lunch, serve alongside a simple cucumber and red onion salad with a yogurt dressing.