Kedgeree was first made popular in Victorian England as a breakfast dish. These days it is more suited to brunch, lunch or a light dinner – it is totally delicious and very easy to make.
The recipe uses long-grain white basmati rice cooked with onion in a spicy aromatic butter and then mixed with smoked haddock, boiled eggs and plenty of chopped parsley.
Cook basmati rice with twice the volume of water (or stock) and don’t stir it while it cooks. Cover the pot and let the rice cook over very low heat, fluffing it up once all the liquid has been absorbed.
This recipe was developed for us by Lucy Parissi of Supergoldenbakes
Rice type: Basmati rice
Cooking Time: 25 mins
• 400g smoked haddock
• 250ml whole milk
• 1 bay leaf
For the rice:
• 2 tbsp unsalted butter
• 1 yellow onion, finely chopped
• 4 cardamom pods, lightly crushed
• 3/4 tsp salt
• 1/2 tsp hot curry powder
• 1/2 tsp ground turmeric
• 1 cinnamon stick
• 1 bay leaf
• small piece fresh ginger, grated
• 350g basmati rice
• 500m hot vegetable stock
• 250ml of the poaching milk
• 12 quail eggs or 3 large eggs
• 2 tbsp fresh flat leaf parsley, finely chopped
• Salt and freshly ground pepper, to season
If you are using quail eggs, boil for 2 minutes, rinse in cold water and set aside. If you are using large hen eggs, boil for 8 minutes, rinse with cold water and set aside.
Put the milk into a lidded shallow pan, add the bay leaf and bring to a simmer. Add the fish, cover, and poach for 5-7 minutes or until the flesh is opaque. Set aside
Put the butter in a wide lidded shallow pan and heat until foaming. Add the cardamom pods, cinnamon stick, ginger and turmeric and stir for a minute.
Add the onion and cook over low heat for 7 minutes, stirring, until soft.
Add the rice and stir once until it is coated in the spicy butter. Add the stock, bring to the boil then reduce heat to a simmer. Cover and cook for 10 minutes.
Add the poaching milk, stir once, and continue to cook for another 5 minutes or until the rice is cooked. Remove the cardamom pods, bay leaf and cinnamon stick before serving
Flake the poached fish, removing any bones, and add to the rice
Peel and chop the eggs
Add eggs to the rice together with the chopped parsley
Gently mix everything together and transfer to a large platter so that everyone can help themselves