Kedgeree is a comforting classic made with flaky smoked haddock, fragrant rice, boiled eggs, and a blend of spices, all brought together with fragrant parsley for a rich, warming dish. Perfect for an easy dinner, when you need comfort fast.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
milk 600 ml
ground turmeric 1 tsp
curry powder 2 tsp
smoked haddock 2
basmati rice 240 g
frozen peas 200 g
onion 1 (diced)
egg 4 (boiled)
fresh parsley 1 handful (chopped)
cardamom pods 4 (crushed)
Method
Poach the smoked haddock
In a pan, gently heat the milk with the crushed cardamon pods, ground turmeric and curry powder.
Lower the smoked haddock into the milk and poach over a low heat for 5-8 minutes - until it is just starting to flake apart. Keep the poaching liquid as we will use this to cook the rice.
Take the frozen peas out of the freezer.
Cook the rice
Rinse the basmati rice in cold running water.
Dice the onion and fry off in a pan for 2 - 3 minutes. Then stir in the basmati rice.
Gently remove the haddock from the pan and strain the poaching liquid into the rice. Turn the heat right down, pop on a lid and cook for 10-12 minutes, then turn off the heat.
Cook the eggs
For a soft boiled egg, cook your eggs in boiling water for 6 ½ minutes then refresh in ice coldwater before peeling.
Finish & Plate Up
Chop the fresh parsley.
Add your peas to the rice and warm through then stir in the fresh parsley, have a taste and adjust salt and curry powder levels.
Flake the smoked haddock through the rice, load onto a plate and top with your eggs. Tuck in and enjoy!
