AI-generated image
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
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Singapore chilli crab
Chilli crab was first sold from a pushcart on the Kallang river in the 1950s and is now the dish visitors queue for along Singapore's East Coast seafood strip. Big mud crabs are cut up, wok-fried and simmered in a thick, sweet, tangy and gently hot sauce of chilli, tomato and garlic, which is then silked with beaten egg. Everyone eats with their hands and mops up the sauce with fried or steamed mantou buns. It is a weekend or celebration meal, messy and loud. Buy crabs live or freshly cooked the same day from a fishmonger you trust. Discard any live crab that doesn't move, smells of ammonia or has a cracked, leaking shell. The common mistake is boiling the sauce after adding the egg, which scrambles it into lumps; pour it in a thin stream over a low heat. Chef's tip: ask the fishmonger to clean and quarter the crab for you, and crack each claw lightly with the back of a cleaver so the sauce soaks in.
Singaporean
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Orkney clapshot
Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.
