A traditional British curried rice dish with flaky smoked haddock, perfectly cooked hard-boiled eggs, fresh parsley, and a touch of butter, offering a comforting and flavorful experience.
Kedgeree: Classic British Comfort
A traditional British curried rice dish with flaky smoked haddock, perfectly cooked hard-boiled eggs, fresh parsley, and a touch of butter, offering a comforting and flavorful experience.
Ingredients
- 200 g smoked haddock fillets skin on or off
- 1 cup basmati rice rinsed
- 2 cups water or fish stock
- 2 tbsp unsalted butter divided
- 1 medium onion finely chopped
- 1 tbsp mild curry powder
- 1/2 cup milk or cream
- 4 large hard-boiled eggs quartered
- 1/4 cup fresh parsley chopped
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 wedge lemon for serving
Instructions
- Poach the haddock: Place haddock in a shallow pan, cover with water or milk. Bring to a simmer, then cook for 5-7 minutes until flaky. Remove fish, flake it, and set aside. Keep the poaching liquid if using milk/stock for rice.
- Cook the rice: In a saucepan, melt 1 tbsp butter. Add chopped onion and sauté until softened, about 5 minutes. Stir in curry powder and cook for 1 minute until fragrant. Add the rinsed basmati rice, then pour in 2 cups of water (or saved poaching liquid/stock). Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
- Combine ingredients: Once rice is cooked, gently stir in the flaked haddock, remaining 1 tbsp butter, and milk/cream. Heat through for a few minutes, ensuring everything is well combined and warm.
- Garnish and serve: Carefully fold in most of the chopped parsley. Season with salt and pepper to taste. Top with quartered hard-boiled eggs and the remaining fresh parsley. Serve immediately with a lemon wedge for an added burst of freshness.
Notes
For best results, use good quality smoked haddock. You can vary the curry powder strength to your liking. Leftovers can be gently reheated, adding a splash of milk to prevent drying out. A squeeze of fresh lemon juice at the end brightens all the flavors. Other white fish like cod or pollock can be used if smoked haddock is unavailable, but the smoky flavor will be less pronounced.
