Kedgeree

Kedgeree

A British breakfast classic with roots in the Indian khichdi, kedgeree combines curried rice with flaked smoked haddock, hard-boiled egg and parsley. Cream stirred in at the end gives it the rich, comforting finish favoured in country-house kitchens.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) undyed smoked haddock fillet, undyed is traditional; substitute with finnan haddie where available
• •480 ml (2 cups) whole milk, enough to just cover the fish
• •300 g (1½ cups (uncooked)) long-grain basmati rice, long-grain is traditional; rinse until water runs clear
• •60 g (¼ cup) unsalted butter
• •1 medium onion, finely chopped
• •2 tbsp medium-hot curry powder, British Madras-style is most authentic
• •1 tsp ground black pepper
• •4 large eggs, cold from the fridge for easier peeling
• •60 ml (¼ cup) double cream, or heavy cream; optional but traditional in the richer Victorian style
• •15 g (½ cup loosely packed) fresh flat-leaf parsley, finely chopped, plus extra to garnish
• •fine sea salt, to taste, smoked haddock is salty, so taste before adding

Steps

1. 1 Place the smoked haddock in a wide pan and pour over enough milk to just cover it. Bring gently to a simmer over medium-low heat, then poach for 6–8 minutes, until the fish is opaque and flakes easily when pressed. Lift the fish onto a plate, strain and reserve the milk.
2. 2 While the fish cooks, put the eggs in a small saucepan, cover with cold water by 2 cm (¾ inch), and bring to a rolling boil over high heat. As soon as it boils, cover, remove from the heat, and leave for exactly 9 minutes. Drain, refresh under cold running water, peel and quarter the eggs.
3. 3 Rinse the basmati rice under cold running water until the water runs clear, then drain well.
4. 4 Melt the butter in a heavy-based saucepan over medium heat. Add the chopped onion and cook gently for 6–7 minutes until soft and translucent but not coloured.
5. 5 Stir in the curry powder and black pepper and cook for 1 minute until fragrant. Add the drained rice and stir so every grain is coated in the spiced butter.
6. 6 Measure the reserved poaching milk and add enough water to make 600 ml (2½ cups) in total. Pour into the rice, add a pinch of salt, stir once, bring to a brisk simmer, then reduce the heat to the lowest setting, cover with a tight lid and cook for 12 minutes. Remove from the heat and rest, still covered, for a further 10 minutes — do not lift the lid.
7. 7 Meanwhile, flake the warm smoked haddock into large chunks, discarding any skin and bones.
8. 8 When the rice has rested, uncover and gently fold through the flaked haddock, the quartered hard-boiled eggs, the chopped parsley and the double cream. Season carefully to taste — the fish is already salty.
9. 9 Serve hot, garnished with a little extra parsley and a twist of black pepper.