Smoked Haddock Kedgeree
Smoked Haddock Kedgeree is a classic Anglo-Indian dish featuring smoky fish, spiced rice, boiled eggs and fresh herbs. Originating during the British Raj, it was brought back and adapted for the British palate, becoming a popular breakfast or brunch dish. The key to a great kedgeree is perfectly cooked rice, flaky smoked haddock, just the right level of spice, and creamy soft-boiled eggs to bring it all together.
Ingredients
- 400g undyed smoked haddock fillets
- 300ml milk
- 1 bay leaf
- 200g basmati rice
- 2 tbsp butter
- 1 onion, finely chopped
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp ground coriander
- 400ml chicken or fish stock
- 4 eggs
- Juice of 1/2 lemon
- Small bunch parsley, chopped
- Salt and pepper
Instructions
- Place the haddock in a wide, shallow pan and pour over the milk. Add the bay leaf, then bring just to the boil. Reduce the heat and simmer gently for 8 mins. Lift the fish onto a plate and strain the liquor into a jug. When cool enough to handle, flake the fish into large pieces, discarding any skin and bones.
- Rinse the rice in several changes of cold water. Heat the butter in a large, lidded pan and gently fry the onion for 5 mins until softened. Add the curry powder, turmeric and ground coriander, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- Add the rice and stir thoroughly. Pour in the reserved poaching milk, stir, then add the stock. Place a lid on the pan and bring to the boil. Reduce the heat to a low simmer, then cook the rice very gently for 10 mins.
- While the rice is cooking, boil the eggs for 7 mins, then drain and cool under cold water. Peel and cut the eggs into quarters.
- Uncover the rice and remove from the heat. Squeeze over the lemon juice, then stir in the flaked fish, eggs and parsley. Cover the pan again and let stand for 3-4 mins. Gently stir everything together, season with a little more salt and pepper, then pile onto plates and serve.
Top Tips
- Use undyed smoked haddock for the best flavor and appearance. The dyed variety can give the rice an unappetizing yellow color.
- Rinse the rice well before cooking to remove excess starch and prevent it from being sticky.
- Don’t overcook the eggs – you want the yolks to be just set but still creamy. 7 minutes is perfect.
- Let the kedgeree stand for a few minutes after mixing everything together. This allows the flavors to meld and any excess liquid to be absorbed.
- Garnish with plenty of chopped parsley for freshness and a pop of color.
Variations
- Vegetarian: Omit the fish and use vegetable stock. Add vegetables like peas, cauliflower or broccoli.
- Salmon: Use hot-smoked salmon in place of the haddock.
- Curried: Increase the curry powder to 2 tsp and add 1/2 tsp garam masala for a more pronounced Indian flavor.
- Kippers: Try it with smoked kippers for an even stronger smoky taste.
- Lentils: Stir in 1/2 cup of cooked red lentils with the rice for added texture and nutrition.
Whether for a comforting breakfast, hearty brunch or satisfying supper, this smoked haddock kedgeree recipe is sure to hit the spot. With fluffy, spiced rice, smoky flaked fish, just-set eggs and bright herbs, it’s a flavor-packed dish that the whole family will love.
Nutrition Guide
| Nutrient | Amount per serving |
|---|---|
| Calories | 460-550 |
| Protein | 26-35 g |
| Carbohydrates | 60-80 g |
| Fat | 7-18 g |
| Fiber | ~5 g |
| Sodium | Varies based on amount of added salt |
Key nutritional notes:
- Calories are in the 460-550 range per serving, depending on portion size and exact ingredients used.
- Provides 26-35 grams of high-quality protein per serving from the smoked haddock and eggs.
- Carbohydrate content is on the higher side at 60-80 grams per serving, mainly from the rice. Choose brown rice to increase fiber.
- Fat content is moderate at 7-18 grams per serving. Most of the fat comes from the butter and smoked haddock.
- Fiber is around 5 grams per serving. Including the peas and using brown rice can help increase the fiber content.
- Sodium amount will vary significantly based on how much salt is added during cooking and at the table. Using a low-sodium stock can help reduce sodium content.
Please note that the nutritional information provided is based on an online recipe calculator and should be considered an estimate. Actual amounts may vary slightly due to differences in ingredient brands, measurements, and serving sizes. This information is not intended as medical advice. Please consult a healthcare professional for specific dietary guidance.
