Kedgeree

Nutrition · per serving

Steps

1. 1

   Put the eggs in a small saucepan, cover with cold water, bring to a boil, then lower to a gentle simmer and cook for 8 minutes. Drain, cool under cold running water, and peel.

   2 large eggs
2. 2

   Rinse the basmati rice in cold water until the water runs almost clear. This removes excess starch and helps keep the grains separate in the finished kedgeree.

   150 g basmati rice
3. 3

   Place the smoked haddock in a sauté pan or wide saucepan with the water, bay leaf, and milk. Bring just to a gentle simmer over medium heat, then poach for 4-5 minutes until the fish flakes easily but is not dry. Lift out the haddock to a plate and strain the poaching liquid, reserving 300 ml.

   250 g smoked haddock fillet, skin removed if needed400 ml water1 bay leaf150 ml whole milk
4. 4

   Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, not browned. Stir in the curry powder, turmeric, and black pepper and cook for 30 seconds to bloom the spices.

   30 g unsalted butter100 g onion, finely diced2 tsp curry powder1/4 tsp ground turmeric1/4 tsp freshly ground black pepper
5. 5

   Add the rinsed rice to the spiced onion and stir for 1 minute so the grains are coated. Pour in 300 ml of the reserved poaching liquid and add the salt. Bring to a boil, cover tightly, reduce to low, and cook for 10 minutes.

   150 g basmati rice1/4 tsp fine sea salt
6. 6

   While the rice cooks, flake the haddock into large bite-size pieces, discarding any bones. Quarter or slice the peeled eggs, chop the parsley, and cut the lemon into wedges.

   250 g smoked haddock fillet, skin removed if needed2 large eggs15 g fresh parsley, finely chopped1 lemon
7. 7

   When the rice has cooked for 10 minutes, turn off the heat and let it stand, covered, for 5 minutes. The grains should be tender and separate, with the liquid absorbed.

8. 8

   Gently fold the flaked haddock and most of the parsley through the hot rice. Taste and add a squeeze of lemon juice if desired. Top with the eggs and the remaining parsley, and serve with lemon wedges alongside.

   250 g smoked haddock fillet, skin removed if needed15 g fresh parsley, finely chopped1 lemon2 large eggs

Origin & History

Kedgeree developed in Britain from khichri, a South Asian dish of rice and lentils, during the colonial period in India. The British adaptation added smoked fish, eggs, and dairy, becoming a classic Victorian breakfast and later a staple of British Anglo-Indian cooking.