Kedgeree (Classic)

Name: Kedgeree (Classic)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g smoked haddock; 300g basmati rice; 1 onion, diced; 2 cloves garlic, minced; 2 tsp mild curry powder; 1 tsp turmeric; 4 eggs, hard-boiled and halved; 50g butter; fresh parsley large handful, chopped; salt and pepper to taste; lemon wedges to serve

A classic Anglo-Indian British breakfast of smoked haddock, rice and boiled eggs. Cooking the rice in the reserved haddock poaching water, rather than plain water, infuses it with a subtle smoky fish flavour before it even meets the flakes of haddock.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

medium

Cuisine

British

Ingredients

400gsmoked haddock

300gbasmati rice

1onion, diced

2 clovesgarlic, minced

2 tspmild curry powder

1 tspturmeric

4eggs, hard-boiled and halved

50gbutter

fresh parsleylarge handful, chopped

salt and pepperto taste

lemon wedgesto serve

Instructions

Poach haddock in water 10 minutes. Flake. Reserve poaching water.

Cook rice in reserved water.

Sauté onion in butter 8 minutes. Add garlic, curry and turmeric.

Fold in rice and haddock. Season.

Serve topped with eggs, parsley and lemon.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

267

Protein

9.5g

Fat

15.2g

Carbs

22.7g

Fiber

1.1g

Sodium

75mg

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