📝 About This Recipe
A true jewel of Anglo-Indian cuisine, Kedgeree is a fragrant, comforting medley of flaked smoked fish, buttery basmati rice, and warm aromatic spices. Originally inspired by the Indian dish 'khichuṛī', it was adapted by returning British colonials into a luxurious breakfast staple that balances savory, salty, and citrus notes perfectly. This version features undyed smoked haddock and a hint of creaminess, making it the ultimate sophisticated brunch centerpiece.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock Fillet (preferably undyed for a natural color)
- 300 ml Whole Milk (to poach the fish)
- 2 pieces Bay Leaf (fresh or dried)
- 5 pieces Black Peppercorns (whole)
The Rice and Aromatics
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter (high quality for richness)
- 1 large Yellow Onion (finely diced)
- 1.5 tablespoons Mild Curry Powder (Madras style works well)
- 1 teaspoon Turmeric (for vibrant golden color)
- 3 pieces Cardamom Pods (lightly crushed)
- 500 ml Chicken or Vegetable Stock (hot)
The Finish and Garnish
- 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 added silkiness)
- 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-low heat, then cook for 6-8 minutes until the fish is opaque and flakes easily with a fork.
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2
Remove the fish from the milk and set aside on a plate to cool slightly. Strain the poaching milk into a jug and reserve it—this liquid is liquid gold, full of smoky flavor!
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3
While the fish cools, bring a small pot of water to a boil. Gently lower in the eggs and boil for exactly 7 minutes for a jammy, soft-set yolk. Immediately transfer to an ice bath, peel when cool, and set aside.
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4
In a large, deep saucepan or Dutch oven, melt the butter over medium heat. Add the finely diced onion and sauté for 5-6 minutes until soft and translucent but not browned.
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5
Stir in the curry powder, turmeric, and crushed cardamom pods. Toast the spices with the onions for 1-2 minutes until they become incredibly fragrant.
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6
Add the rinsed and drained basmati rice to the pot. Stir well to coat every grain of rice in the spiced butter; it should look glistening and yellow.
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7
Pour in the hot stock and about 100ml of the reserved smoky poaching milk. Bring to a boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook for 12-15 minutes without peeking.
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8
While the rice cooks, flake the cooled haddock into large, chunky pieces, discarding any skin or stray bones.
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9
Once the rice is tender and the liquid is absorbed, remove from heat. Let it sit, covered, for 5 minutes to allow the steam to finish the texture.
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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, chopped parsley, and the heavy cream (if using). The goal is to warm the fish through without breaking the flakes or turning the rice into mush.
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12
Taste and adjust seasoning. You likely won't need much salt because of the smoked fish and stock, but a healthy crack of black pepper is essential.
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13
Quarter the boiled eggs. Spoon the kedgeree onto a large warmed platter, nestle the egg quarters on top, and scatter with a little extra parsley and a dusting of black pepper.
💡 Chef's Tips
Always use undyed smoked haddock if possible; the bright yellow dyed variety can look artificial and often lacks the depth of flavor found in traditional smoking. Rinsing the basmati rice is non-negotiable—it removes excess starch and ensures the grains stay separate and fluffy rather than sticky. If you find the dish a little dry, add an extra splash of the reserved poaching milk just before serving to loosen the texture. For a modern twist, you can substitute the haddock with hot-smoked salmon or even tinned mackerel if you're in a pinch. Be very gentle when folding the fish and eggs at the end; you want distinct textures, not a uniform paste.
🍽️ Serving Suggestions
Serve with a side of spicy mango chutney or lime pickle for an authentic Anglo-Indian tang. A pot of strong Assam or English Breakfast tea is the traditional beverage pairing for this hearty dish. Accompany with extra lemon wedges to cut through the richness of the butter and smoked fish. For a lighter brunch, serve alongside a simple salad of sliced cucumbers with a mint and yogurt dressing. If serving for dinner, a side of wilted spinach or buttered peas adds a lovely pop of green and nutrition.