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Kedgeree
A classic British breakfast dish with flaky smoked fish, fragrant basmati rice, and hard-boiled eggs, subtly spiced with curry powder and enriched with butter. A comforting and flavorful start to the day, originating from British India.
ð§ ææ
- 400 g Smoked haddock(Look for good quality, naturally smoked haddock.)
- 250 g Basmati rice(Rinse the rice thoroughly under cold water until the water runs clear.)
- 4 Eggs(Large eggs.)
- 1 tbsp Curry powder(Adjust to your preferred level of spice. A mild to medium curry powder is recommended.)
- 60 g Butter(Unsalted butter, divided.)
- 500 ml Milk(For poaching the fish (optional, water can be used).)
- 0.5 Lemon(For serving (optional).)
- 2 tbsp Fresh parsley(Chopped, for garnish (optional).)
ðšâð³ äœãæ¹
- 1
Prepare the haddock: Place the smoked haddock in a saucepan. Cover with milk (or water). Bring to a gentle simmer over medium heat. Poach for 8-10 minutes, or until the fish is cooked through and flakes easily. Carefully remove the fish from the liquid, reserving a little of the poaching liquid. Let it cool slightly, then flake the fish into bite-sized pieces, discarding any skin or bones.
â±ïž 10 minutes - 2
Cook the rice: While the fish is poaching, rinse the basmati rice under cold running water until the water runs clear. Drain well. In a medium saucepan, combine the rinsed rice with 500ml of cold water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 12-15 minutes, or until all the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
â±ïž 20 minutes - 3
Hard-boil the eggs: While the rice and fish are cooking, place the eggs in a separate saucepan and cover with cold water. Bring to a rolling boil over high heat. Once boiling, reduce the heat slightly and cook for 9-10 minutes for hard-boiled eggs. Drain the hot water and immediately plunge the eggs into ice-cold water to stop the cooking and make them easier to peel. Once cooled, peel the eggs and slice or quarter them.
â±ïž 15 minutes - 4
Assemble the Kedgeree: Melt 40g of the butter in a large frying pan or wok over medium heat. Add the curry powder and cook for 1 minute until fragrant, stirring constantly. Add the flaked haddock to the pan and gently stir to coat with the curry butter. Add the cooked basmati rice and gently toss everything together. If the mixture seems a little dry, add a tablespoon or two of the reserved poaching liquid or a splash of water. Season with salt and freshly ground black pepper to taste.
â±ïž 5 minutes - 5
Serve: Spoon the kedgeree onto warm plates. Arrange the sliced or quartered hard-boiled eggs on top. Dot with the remaining 20g of butter, which will melt into the warm rice. Garnish with chopped fresh parsley and a squeeze of fresh lemon juice, if desired.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor a richer flavor, poach the haddock in milk instead of water.
- âAdjust the amount of curry powder to suit your preference for spice.
- âFresh parsley adds a burst of freshness and color.
- âKedgeree is best served immediately, but leftovers can be gently reheated.
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- Substitute smoked salmon for smoked haddock for a different flavor profile.
- Add a pinch of turmeric to the rice for a more vibrant yellow color.
- Include finely chopped red onion or spring onions for added texture and flavor.
- A dash of Worcestershire sauce can add an umami depth.