Smoked Haddock Kedgeree
A fragrant, comforting kedgeree combining smoky haddock, spiced basmati rice and creamy eggs — perfect for brunch or a hearty breakfast.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 50 g butter
- 1 pcs onion, finely chopped
- 3 pcs cardamom pods, split
- 0.25 tsp turmeric
- 1 pcs cinnamon stick
- 2 pcs bay leaves
- 450 g basmati rice
- 1000 ml chicken stock (or fish stock)
- 750 g smoked haddock fillet, un-dyed
- 3 pcs eggs, hard-boiled
- 3 tbsp fresh parsley, chopped
- 1 pcs lemon (to serve), cut into wedges
- 0.5 tsp salt
- black pepper
Directions
- Melt 50 g butter in a large saucepan and add 1 finely chopped onion; cook gently over medium heat for 5 minutes until softened.
- Add 3 split cardamom pods, 0.25 tsp turmeric, 1 small cinnamon stick and 2 bay leaves and cook for 1 minute.
- Stir in 450 g basmati rice until well coated in the spiced butter.
- Pour in 1000 ml chicken or fish stock, add 0.5 tsp salt and bring to the boil, stir once, cover and reduce heat to low and cook gently for 12 minutes.
- Meanwhile, simmer 750 g smoked haddock in boiling water for 4 minutes until just cooked; lift out and cool until handleable.
- Hard-boil 3 eggs for 8 minutes, drain, cool slightly, peel and chop.
- Uncover rice and remove bay leaves, cinnamon stick and cardamom pods if desired.
- Gently fold in flaked haddock and chopped eggs, cover and return to heat for 2–3 minutes until heated through.
- Stir in most of 3 tbsp chopped parsley, season with salt and black pepper to taste and serve scattered with remaining parsley and lemon wedges.