📝 About This Recipe
A majestic fusion of British breakfast tradition and Anglo-Indian spice, this Kedgeree is a masterclass in balanced flavors. Flaky, undyed smoked haddock is poached to perfection and folded into fragrant basmati rice infused with aromatic curry leaves and golden turmeric. Finished with jammy soft-boiled eggs and a burst of fresh parsley, it is a comforting, protein-rich dish that transitions seamlessly from a luxurious brunch to a sophisticated weeknight supper.
🥗 Ingredients
The Fish Poach
- 500 grams Smoked Haddock Fillet (preferably undyed and skin-on)
- 300 ml Whole Milk (for poaching)
- 2 Bay Leaves (fresh or dried)
- 5-6 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 (high quality Madras style)
- 1/2 teaspoon Turmeric Powder (for vibrant color)
- 3 Cardamom Pods (lightly crushed)
- 1 tablespoon Fresh Ginger (finely grated)
- 500 ml Chicken or Vegetable Stock (hot)
Finishing & Garnish
- 4 Large Eggs (at room temperature)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 Lemon (cut into wedges)
- 2 tablespoons Heavy Cream (optional, for extra richness)
- to taste Sea Salt & Black Pepper
👨🍳 Instructions
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1
Place the smoked haddock in a wide sauté pan. 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 5-7 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 pieces. Strain and reserve the poaching milk.
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3
Bring a small pot of water to a boil. Carefully 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 lidded pan or Dutch oven, melt 30g of 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 grated ginger, crushed cardamom pods, curry powder, and turmeric. Toast the spices for 1-2 minutes until intensely fragrant.
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6
Add the rinsed basmati rice to the pan. Stir well to coat every grain of rice in the spiced butter, toasting for about 1 minute.
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7
Pour in the hot stock and 100ml of the reserved fish-poaching milk. Season with a pinch of salt (the fish is salty, so be cautious).
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8
Bring to a boil, then turn the heat to the lowest setting. Cover with a tight-fitting lid and cook for 12-15 minutes without lifting the lid.
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9
Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the rice perfectly.
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10
Remove the lid and fluff the rice gently with a fork. Discard the cardamom pods if you spot them.
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11
Gently fold in the flaked haddock, the remaining butter, the heavy cream (if using), and half of the chopped parsley. Use a light hand to keep the fish in distinct chunks.
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12
Check the seasoning, adding more black pepper or a squeeze of lemon juice if needed.
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13
Transfer to a warm serving platter. Arrange the quartered eggs on top and garnish generously with the remaining parsley and lemon wedges.
💡 Chef's Tips
Always use undyed smoked haddock if available; the bright yellow dyed version is often lower quality and contains artificial colors. Rinse your basmati rice 3-4 times until the water is clear to remove excess starch, ensuring fluffy, separate grains. Don't over-flake the fish; you want substantial 'nuggets' of haddock to provide a texture contrast to the soft rice. If the rice seems a bit dry after cooking, add another splash of the reserved poaching milk to loosen it up. For a spicy kick, add a finely chopped red chili at the same time as the onions.
🍽️ Serving Suggestions
Serve with a side of sweet mango chutney to balance the salty, smoky notes of the fish. A crisp, cold glass of Sauvignon Blanc or a light Pale Ale cuts through the richness beautifully. Pair with a simple side of sautéed spinach or steamed green beans for added freshness. For a traditional touch, serve with extra wedges of lemon and a dusting of cayenne pepper.