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Kedgeree (Classic)
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
1
Poach haddock in water 10 minutes. Flake. Reserve poaching water.
2
Cook rice in reserved water.
3
Sauté onion in butter 8 minutes. Add garlic, curry and turmeric.
4
Fold in rice and haddock. Season.
5
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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