Kedgeree
A comforting British kedgeree: smoky poached haddock mixed with fragrant spiced rice, buttery eggs and fresh herbs — hearty, aromatic and perfect for brunch or dinner.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
main
- 300 g smoked haddock
- 2 pcs bay leaves
- 300 ml milk
- 4 pcs eggs
- 1 handful parsley
- 1 handful coriander (fresh)
- 2 tbsp vegetable oil
- 1 pcs onion (chopped)
- 1 tsp ground coriander
- 2 tsp curry powder
- 300 g rice
Directions
- Heat the oil in a large lidded pan and add the chopped onion, gently frying for 5 minutes until softened but not coloured.
- Add ground coriander and curry powder, season with salt, and fry for about 3 minutes until fragrant and starting to brown.
- Stir in the rice, add 600ml water, bring to the boil, reduce to a simmer, cover and cook for 10 minutes.
- Remove from the heat and leave covered to stand for 10–15 minutes without lifting the lid.
- Meanwhile, place the smoked haddock and bay leaves in a frying pan, cover with the milk and poach for 10 minutes until the fish flakes.
- Remove the haddock from the milk, discard skin and flake the flesh into thumb-size pieces.
- Place the eggs in a pan, cover with water, bring to the boil then simmer for 4.5–5 minutes, plunge into cold water, peel and quarter.
- Gently mix the flaked fish, quartered eggs, parsley, fresh coriander and the cooked rice together in the pan.
- Serve hot, sprinkled with extra herbs if desired.