Smoked Haddock Kedgeree

I stumbled into kedgeree on a cold Sunday morning when I had leftover smoked haddock and no clear plan. The rice turned golden from the turmeric, the kitchen filled with warm spice, and suddenly breakfast felt like something worth lingering over. It's been my go-to ever since when I want comfort that doesn't feel heavy.

The first time I made this for friends, I worried it might be too unusual for brunch. But the moment I brought the pan to the table, with those golden eggs sitting on top and the herbs scattered over, everyone leaned in. One friend had three servings and asked for the recipe before she even finished.

Ingredients

• Smoked haddock fillets: Look for undyed fillets so your fish stays pale and delicate, not neon yellow. Poaching them in milk keeps everything tender and adds a subtle creaminess to the rice later.
• Whole milk: This becomes the cooking liquid for your rice, carrying all that smoky flavor through every grain. Skim milk works, but whole milk makes it feel richer.
• Bay leaf: Just one is enough to add a quiet herbal note to the poaching liquid without overpowering the fish.
• Basmati rice: The long grains stay separate and fluffy, and they soak up the spiced milk beautifully. Rinsing it well prevents any gummy texture.
• Unsalted butter: A tablespoon melted in the pan gives the rice a silky start and helps the spices bloom.
• Onion and garlic: These build the aromatic base. Chop the onion finely so it melts into the rice rather than sitting in chunks.
• Turmeric, curry powder, cumin, coriander: This quartet gives you warmth and color without any heat. Turmeric stains, so rinse your spoon quickly.
• Eggs: Eight minutes gives you a yolk that's just set but still creamy. They add richness and make the dish feel complete.
• Fresh parsley and cilantro: The herbs brighten everything at the end. I like using both, but you can lean into whichever one you prefer.
• Lemon wedges: A squeeze of lemon cuts through the richness and wakes up all the flavors just before you take a bite.

Instructions

Poach the haddock:

Lay the fillets in a wide pan, pour in the milk, and tuck in the bay leaf. Bring it to a gentle simmer, cover, and let it poach for 8 to 10 minutes until the fish flakes easily with a fork. Lift the fish out carefully and set it aside, but keep that poaching liquid, it's going into the rice.

Cook the aromatics:

Rinse your rice under cold water until it runs clear, then set it aside. Melt the butter in a saucepan over medium heat, add the onion, and cook until it's soft and translucent, about 5 minutes. Stir in the garlic and all the spices, and let them sizzle for a minute until your kitchen smells incredible.

Simmer the rice:

Add the rice to the pan and stir it around so every grain gets coated in the buttery spices. Pour in 400 ml of that reserved poaching liquid, topping up with water if you need to, and add a pinch of salt. Bring it to a boil, then cover, reduce the heat, and let it simmer gently for 12 to 15 minutes until the rice is tender and the liquid is gone.

Boil the eggs:

While the rice cooks, bring a small pot of water to a boil. Lower the eggs in gently and cook for exactly 8 minutes for yolks that are just set but still a little creamy. Transfer them to cold water, peel, and cut into quarters.

Flake and fold:

Break the haddock into large, generous flakes, checking for any stray bones. Fold the fish into the rice along with half the parsley and cilantro, being gentle so the fish doesn't turn to mush.

Serve:

Spoon the kedgeree onto plates, arrange the egg quarters on top, and scatter over the remaining herbs. Serve with lemon wedges on the side and a grind of black pepper.

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There's something quietly satisfying about spooning this onto a plate and watching someone take their first bite. The spices, the smoke, the soft egg, it all comes together in a way that feels both comforting and a little special. It's the kind of dish that makes a regular morning feel like an occasion.

Make It Your Own

If you can't find smoked haddock, smoked mackerel or salmon work beautifully and add their own richness. I've even used leftover roasted salmon in a pinch, though you lose that smoky depth. For a richer finish, stir in a splash of cream or an extra knob of butter just before serving.

Serving Suggestions

Kedgeree is lovely on its own, but a spoonful of mango chutney on the side adds a sweet, tangy contrast that feels traditional. A crisp white wine like Sauvignon Blanc pairs well if you're serving it for brunch or lunch. I've also served it with a simple green salad dressed in lemon and olive oil when I want something fresh alongside.

Storage and Reheating

Leftovers keep well in the fridge for up to two days in an airtight container. Reheat gently in a pan with a splash of water or milk to keep the rice from drying out. The eggs are best fresh, so I usually boil new ones if I'm reheating, but you can warm the whole thing through if you don't mind a firmer yolk.

• Store the kedgeree and eggs separately if you can, so the eggs don't get overcooked when you reheat.
• Add a little extra butter or a drizzle of cream when reheating to bring back the silky texture.
• Fresh herbs scattered over just before serving make leftovers taste bright and new again.

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This dish has a way of turning an ordinary meal into something you remember. I hope it brings a little warmth and comfort to your table, just like it does to mine.

Recipe Questions & Answers

→ How do you achieve the delicate smoky flavor in the fish?

Using undyed smoked haddock ensures a gentle smoky aroma. Poaching it slowly in milk with a bay leaf preserves moisture and enhances the delicate flavor.

→ What is the best way to cook the rice for this dish?

Rinse basmati rice until clear, then cook it gently with spices in reserved poaching liquid for tender, flavorful grains that absorb the aromatic spices well.

→ How are the eggs prepared for this dish?

Eggs are gently boiled for 8 minutes to achieve just-set yolks, cooled, peeled, then quartered to provide creamy texture and richness.

→ Can other fish be used instead of smoked haddock?

Yes, smoked mackerel or salmon can provide a similar smoky depth and work well with the aromatic spices and creamy eggs.

→ What herbs are recommended to finish the dish?

Fresh parsley and cilantro add a bright, fresh contrast that complements the smoky fish and spiced rice nicely.

→ Is there a suggested accompaniment for serving?

Mango chutney adds a tangy sweetness, and a crisp white wine like Sauvignon Blanc pairs beautifully with the dish.