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Kedgeree Recipe: A Classic Smoked Haddock and Rice Dish

Kedgeree

A mild, creamy smoked haddock kedgeree with curried basmati rice, soft eggs, parsley and lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 450 g undyed smoked haddock skinless fillets
  • 300 ml whole milk for poaching
  • 1 bay leaf
  • 4 large eggs
  • 250 g basmati rice rinsed
  • 40 g butter
  • 1 onion finely chopped
  • 2 tsp mild curry powder
  • 3 tbsp double cream optional
  • 3 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Method
 

  1. Put the haddock in a wide pan with the milk and bay leaf. Bring to a gentle simmer and poach for 5 minutes. Lift out the fish, flake it into large pieces and discard the skin. Keep the milk.
  2. Boil the eggs for 7 minutes, cool in cold water, then peel and cut into quarters.
  3. Cook the rice in plenty of boiling, salted water for 10 minutes. Drain, cover and leave to steam for 5 minutes.
  4. Melt the butter in a large pan and soften the onion for 5 minutes. Stir in the curry powder and cook for 1 minute.
  5. Add the rice, then fold in the fish, cream and a splash of the poaching milk to loosen. Warm through gently.
  6. Stir in the parsley, season, and top with the eggs. Serve with lemon wedges.