Flaky smoked haddock and set eggs fold through golden curry rice with fresh herbs. A gentle poach keeps the fish moist and the flavor mellow.
Smoked fish gives Kedgeree its savory backbone, while curry powder and onion flavor the rice from the start. The eggs and herbs go in at the end so they stay distinct instead of disappearing into the grains.
Choose undyed smoked haddock if available and check it for bones after poaching. Fluff the rice before folding in the fish, using a broad spoon to preserve generous flakes.
Method
Heat the vegetable oil in a saucepan over medium heat. Cook the onion for until soft, then add the coriander, curry powder and salt and stir for .
Add the basmati rice and water. Bring to a boil, cover and simmer over low heat for . Rest off the heat, covered, for .
Meanwhile, place the smoked haddock, bay leaves and milk in a skillet. Bring just to a simmer, cover and poach over low heat for until the fish flakes easily. Lift out, discard the skin and bones and break into large flakes.
Cover the eggs with water in a small saucepan and bring to a boil. Simmer for until whites and yolks are set, then cool in cold water, peel and quarter.
Fluff the rice and gently fold in the haddock, eggs, parsley and cilantro. Discard the poaching milk and bay leaves, then serve the rice warm.
Forkue tips
- Smoked fish can be salty; keep the added salt modest and taste after folding the fish into the rice.
Storing and reheating
Refrigerate for up to 2 days. Reheat covered with a splash of water until steaming, turning gently to keep the fish flakes intact. Add extra fresh herbs after warming if available.
Kitchen gear
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Kedgeree: FAQ
What can I use instead of smoked haddock?
Smoked cod is a close alternative. Hot-smoked trout also works; it is already cooked, so flake it directly into the hot rice.
Can I use leftover rice?
Yes. Use about 4 cups cooked rice and omit the measured cooking water. Warm it thoroughly with the cooked onion and spices before adding the fish and eggs.
How do I store and reheat Kedgeree?
Refrigerate for up to 2 days. Reheat covered with a splash of water until steaming, turning gently to keep the fish flakes intact. Add extra fresh herbs after warming if available.
How long does Kedgeree take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Kedgeree?
The key ingredients are smoked haddock, bay leaves, milk, eggs, parsley and cilantro, plus pantry basics.
Any tips for Kedgeree?
Smoked fish can be salty; keep the added salt modest and taste after folding the fish into the rice.
