Kedgeree
A classic British dish of spiced rice, smoked haddock, and soft eggs with aromatic spices. Perfect for breakfast, brunch, or a light supper.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Place smoked haddock in a shallow pan, cover with cold water, and gently poach for 4-5 minutes until just cooked. Remove fish, discard skin and bones, and flake into large pieces. Reserve 150 ml of poaching liquid.
Step 2
Bring a pot of water to boil, carefully add eggs, and simmer for 8 minutes until soft-boiled. Cool in ice water, peel, and halve.
Step 3
Melt butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Step 4
Stir in curry powder and turmeric, cooking for 1 minute until fragrant. Add rice and coat with butter, stirring for 2 minutes.
Step 5
Pour in stock and reserved poaching liquid along with bay leaf. Bring to boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Step 6
Remove from heat and stir in flaked haddock, being gentle to keep pieces intact. Season with salt and pepper.
Step 7
Transfer kedgeree to a serving dish. Arrange soft-boiled egg halves on top and scatter with fresh parsley.
Step 8
Squeeze fresh lemon juice over the dish and serve immediately.
Tools you’ll need
- shallow poaching pan
- large skillet
- pot for boiling eggs
- wooden spoon
- measuring spoons
- measuring jug
- knife and cutting board
- serving dish
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