Smoked Haddock Kedgeree (Printable Version)
A comforting mix of smoked haddock, spiced basmati rice, and creamy eggs with fresh herbs and lemon.
# What You'll Need:
→ Fish
01 - 14 oz smoked haddock fillets, undyed, skinless
02 - 2 cups whole milk
03 - 1 bay leaf
→ Rice
04 - 7 oz basmati rice
05 - 1 tbsp unsalted butter
→ Aromatics & Spices
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tsp ground turmeric
09 - 1 tsp mild curry powder
10 - 1/2 tsp ground cumin
11 - 1/2 tsp ground coriander
→ Eggs
12 - 4 large eggs
→ Garnish & Finish
13 - 2 tbsp fresh parsley, chopped
14 - 2 tbsp fresh cilantro, chopped
15 - 1 lemon, cut into wedges
16 - Salt and black pepper, to taste
# How to Make It:
01 - Place smoked haddock in a large pan, add whole milk and bay leaf, then bring to a gentle simmer. Cover and poach for 8 to 10 minutes until the fish flakes easily. Remove the fish and set aside. Reserve the poaching liquid.
02 - Rinse basmati rice under cold water until clear. In a medium saucepan, melt butter over medium heat, add finely chopped onion, and cook until softened, about 5 minutes. Stir in minced garlic, turmeric, curry powder, cumin, and coriander; cook for 1 minute until fragrant.
03 - Add rinsed rice to the saucepan and stir to coat with the spices. Pour in 1 2/3 cups of the reserved poaching liquid (top up with water if necessary) and a pinch of salt. Bring to a boil, then cover and simmer gently for 12 to 15 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes.
04 - Bring a small pot of water to a boil. Lower in eggs and cook for 8 minutes until yolks are just set. Cool in cold water, peel, and quarter.
05 - Gently flake the haddock into large pieces, removing any bones. Fold the fish, along with half the parsley and cilantro, into the rice. Warm gently over low heat if needed.
06 - Divide the kedgeree among plates, top with egg quarters, scatter with remaining herbs, and serve with lemon wedges and freshly ground black pepper.
# Expert Insights:
01 -
- The smoked fish gives you deep flavor without any fuss or long cooking times.
- It works for breakfast, lunch, or dinner, and somehow feels elegant no matter when you serve it.
- Everything cooks in under an hour, but it tastes like you spent all morning in the kitchen.
- The spices are gentle enough for early morning but interesting enough to keep you coming back.
02 -
- Don't skip rinsing the rice, or you'll end up with a sticky, clumpy mess instead of fluffy grains.
- Poach the fish gently and don't let the milk boil hard, or the haddock will turn rubbery.
- Fold the fish in at the very end so it stays in nice pieces rather than disappearing into the rice.
03 -
- Taste the rice before you fold in the fish, this is your chance to adjust salt and spices while it's still plain.
- Use a timer for the eggs, even 30 seconds too long and the yolks go chalky instead of creamy.
- Warm your plates before serving so the kedgeree stays hot while everyone settles in to eat.