Kedgeree

Name: Kedgeree
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: United Kingdom
Ingredients: 300 g Basmati rice; 400 g Smoked haddock; 400 ml Milk; 1 Bay leaf; 4 Eggs; 40 g Butter; 1 Onion; 2 tsp Mild curry powder; ½ tsp Ground turmeric; 3 tbsp Fresh parsley, chopped; 1 Lemon; Salt (to taste); Black pepper (to taste)

A British classic with Anglo-Indian roots: lightly curried rice with flaked smoked haddock, boiled eggs and parsley.

50 min15 prep · 35 cook
MediumDifficulty
560 kcalper serving

Ingredients

4 servings

Basmati rice300 g
Smoked haddock400 g
Milk400 ml
Bay leaf1
Eggs4
Butter40 g
Onion1
Mild curry powder2 tsp
Ground turmeric½ tsp
Fresh parsley, chopped3 tbsp
Lemon1
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Poach the haddock in the milk with the bay leaf, then lift out and flake, discarding skin and bones.
2
Boil the eggs, cool them in cold water, peel and quarter.
3
Soften the chopped onion in the butter.
4
Stir in the curry powder, turmeric and rinsed rice for a minute.
5
Add 600 ml water and a little salt, cover and cook over a low heat until tender.
6
Gently fold in the fish, parsley and pepper, then top with the eggs and serve with lemon wedges.

Tips and questions

Can I use another smoked fish?: Yes, hot-smoked salmon or smoked mackerel work well; just flake them in at the end without poaching.
Is it only for breakfast?: It was a Victorian breakfast dish, but today it’s just as common for lunch or a light supper.

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Kedgeree

Ingredients

Steps

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