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Smoked haddock kedgeree Recipe

Ingredients for people


    Part one of the recipe
  • Smoked haddock : 800 g
  • Bay leaf (-ves) : 2 whole
  • Semi-skimmed milk : 400 ml

  • Part two of the recipe
  • Unsalted butter : 25 g
  • Onion(s) : 2 whole
  • Ground turmeric : 1 Tsp
  • Cinnamon stick(s) : 1 whole
  • Whole egg(s) : 3 whole
  • Fresh ginger : 10 g
  • Curry powder : 2 Tsp
  • Fresh coriander : 0.5 bunch
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Green cardamon : 3 g
  • Dark mustard seed(s) : 0.5 Tsp
  • Freshly ground black pepper : 3 Turn
  • Saffron thread(s) : 2 pinch(es)

  • Part three of the recipe
  • Basmati rice : 400 g
  • Water : 600 ml
  • Maldon salt : 3 pinch(es)

  • To serve
  • Fresh coriander : 0.25 bunch
Method
  • 1For the fish:

    Bring the milk to the boil in a large pan. Add the smoked haddock, bay leaves and simmer for 5 minutes. Lift it out onto a tray and leave until cool enough to handle and flake. Keep aside.

  • 2For the rice and eggs:

    Cook the rice in salted water with the saffron for about 10 minutes. Drain and refresh in cold water, keep aside.

    Hard-boil the eggs for 8 minutes. Drain the eggs, cool the eggs down under cold running water and then peel. Chop the eggs into 6 pieces each and keep to finish the dish.

  • 3For the Kedgeree:

    Peel and finely dice the onion and garlic. Peel and grate the ginger. Pick the coriander leaves and roughly chop.

    Melt the butter in a saucepan over a low heat. Add the ginger, onion and garlic. Cook until completely soft, then add the spices. Cook for another 5 minutes then add a squeeze of lemon juice. Reduce the lemon juice by half and then add the egg, rice and fish. Gently heat through until the rice is hot. Finish with a little chopped coriander and serve immediately.

Chef's tip

«For a creamy version add some Greek yoghurt at the end before serving.»

Traditional haddock kedgeree in British breakfast or brunch with a nice balance of spice and smoked fish flavours.

Rate this recipe :

(12 votes)

  • Preparation  5mins
  • Cooking time  20mins
  • Rest time  0h

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