Kedgeree
Anglo-Indian rice dish — flaked smoked haddock with curried rice, peas and soft-boiled eggs. Originally Victorian breakfast, now an excellent dinner. 30 minutes.
30 minEasy~518 kcal / servingBritish
Contains fishContains dairyContains eggs
Nutrition
518 kcal
Calories
35 g
Protein
51 g
Carbs
20 g
Fat
Estimated, per serving
Good to know
Contains fishContains dairyContains eggs
Ingredients · per serving
- 1 tbsp Curry powder
- 1 leaf Bay leaf
- 1 medium Lemon
- 100 g Frozen peas
- 3 tbsp Fresh parsley
- 2 large Egg
- 30 g Butter
- 150 g Long-grain rice
- 250 g Smoked haddock
- to taste Salt
- ½ tsp Ground turmeric
- 300 ml Whole milk
- 1 medium Onion
Instructions
- Poach the haddock: lay in a small pan, cover with the milk and a bay leaf. Bring to a gentle simmer, cover, lowest heat, 5-6 minutes until just opaque. Lift onto a plate. Strain and save the milk.
- Bring a small pot of water to the boil. Lower in the eggs gently. Boil 6 minutes for set whites with runny-soft yolks. Lift into cold water to stop cooking. Peel.
- Rinse the rice. Melt the butter in a wide pan over medium heat. Add the diced onion, cook 5 minutes until soft.
- Add the curry powder and ground turmeric. Stir 30 seconds to wake up the spices.
- Add the rice. Stir to coat. Pour in 300ml water (or the reserved poaching milk + water) and a pinch of salt. Bring to a simmer, cover, lower heat to lowest, cook 12 minutes.
- Off the heat. Add the frozen peas to the surface, cover, rest 5 minutes — the peas thaw and warm in the residual steam.
- Flake the haddock into chunks, discarding any skin and bones. Fold gently through the rice with the peas, chopped parsley and a squeeze of lemon.
- Plate the kedgeree. Halve the soft-boiled eggs and lay on top — burst the yolks at the table. Scatter more parsley, lemon wedge.
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