Smoked haddock kedgeree

Smoked haddock kedgeree

Posh Rice
60 mins

It’s not clear how kedgeree came to be, but one theory is that it’s a colonial version of the South-Asian dish khichri, dating back to the 1300s. Wherever it comes from, it makes a cracking supper or brunch.


Quantity Ingredient
300g skinless and boneless smoked undyed haddock
1 bay leaf
good grating fresh nutmeg
600ml whole milk
50g butter
1 onion, finely chopped
2 teaspoon curry powder
1 teaspoon turmeric
3 cardamom pods, lightly bashed
280g basmati rice
4 eggs
1/2 small bunch chives, finely chopped
1/2 small bunch coriander, roughly chopped
freshly ground black pepper
1 lemon, cut into wedges, to serve


  1. Place the haddock in a saucepan, and add the bay leaf, nutmeg and some black pepper. Pour over the milk – the fish should be just covered, so add more milk if needed. Bring to a simmer, then turn off the heat, cover and set aside for 10 minutes.
  2. Remove the fish from the milk and set aside, discard the bay leaf but keep the milk. Rinse the pan and return it to the heat, add half the butter and gently fry the onion for 8 minutes. Add the spices and stir, then add the rice and some salt and stir to coat. Pour over the reserved milk, bring to the boil, then cover and simmer gently for 15 minutes. Turn off the heat, dot over the remaining butter and lay the fish on top, then cover and set aside for 10 minutes.
  3. Bring a small pan of water to the boil, lower in the eggs and simmer for 6½ minutes, then run under cold water. Peel, halve and quarter them. Gently fork the fish through the rice and stir through most of the chives and coriander. Divide between plates and top with the egg quarters. Scatter over the remaining herbs and serve with lemon wedges.
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