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Kedgeree
Flaked smoked haddock folded through buttery curried rice with cream and turmeric, topped with quartered hard-boiled eggs and fresh parsley, a British breakfast classic hearty enough for dinner.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
medium
Cuisine
British
Ingredients
400gsmoked haddock
300gbasmati rice, cooked
4hard-boiled eggs, quartered
1large onion, diced
2 tspcurry powder
1 tspturmeric
50gbutter
150mlcream
1 large handfulfresh parsley
lemonto serve
Instructions
1
Poach haddock in milk 10 minutes. Flake flesh, reserve milk.
2
Fry onion in butter until golden. Add curry powder and turmeric.
3
Add cooked rice, stir to coat.
4
Add a splash of poaching milk and cream, fold in fish.
5
Heat through gently.
6
Serve topped with quartered eggs and parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
350
Protein
10.8g
Fat
23.7g
Carbs
24.8g
Fiber
1.6g
Sodium
80mg
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