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Kedgeree
Smoked haddock, curried rice and boiled egg for a Victorian breakfast
Kedgeree came to Britain with families returning from colonial India, who adapted khichri into a breakfast of buttery curried rice, flaked smoked haddock and boiled eggs; it was served from silver dishes at Victorian country house breakfasts and is now a weekend brunch. It is gently spiced, smoky and soft. Chef's tip: poach the haddock in the milk you then use for nothing else, and cook the rice in the poaching water for more smoky flavour.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb undyed smoked haddock fillet
- 1 ¼ cups milk
- 1 bay leaf
- 4 eggs
- 1 ⅜ oz butter
- 1 onionfinely chopped
- 2 tsp mild curry powder
- ½ tsp ground turmeric
- 9 oz basmati ricerinsed
- 2 cups water
- 1 lemonhalf juiced, half in wedges
- 3 tbsp parsleychopped
- ½ tsp black pepper
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Method
0/5 doneStep 1: Put the 1 ⅛ lb undyed smoked haddock fillet skin-side up in a wide pan with the 1 ¼ cups milk and 1 bay leaf, bring to a simmer and cook for 5 minutes, until the fish is opaque and flakes easily. Lift out, cool slightly, flake into large pieces and throw away the skin and bones.
8 minStep 2: Boil the 4 eggs for 8 minutes, cool in cold water, peel and quarter.
10 minStep 3: Melt the 1 ⅜ oz butter in a pan and cook the 1 onion for 6 minutes until soft. Stir in the 2 tsp mild curry powder and ½ tsp ground turmeric for 1 minute.
7 minStep 4: Add the 9 oz basmati rice, stir to coat, then pour in the 2 cups water. Cover and cook on the lowest heat for 12 minutes, then rest off the heat 5 minutes, lid on. A common mistake is lifting the lid, which lets the steam out.
17 minStep 5: Fork the haddock, 3 tbsp parsley, ½ tsp black pepper and lemon juice from the 1 lemon through the rice gently, top with the eggs and serve with the lemon wedges.
3 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Carbs
- 50 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kedgeree take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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