Kedgeree is a classic British dish with Indian roots, perfect for those seeking a recipe with smoked fish, rice, and aromatic spices. Originating from the colonial era, this dish combines Indian culinary traditions with British ingredients like smoked haddock, creating a unique fusion of flavors and textures.
This version uses smoked haddock, basmati rice, boiled eggs, and a blend of spices such as curry, turmeric, cumin, and coriander, which provide a warm aroma and a vibrant golden color. The result is a comforting dish, ideal for a weekend brunch or a light yet hearty dinner.
The recipe has a medium difficulty and serves 4 people. Its preparation involves poaching the fish in milk to keep it tender and juicy, while the rice is cooked with onion and spices. The hard-boiled eggs add creaminess and protein, and fresh parsley brings freshness to the dish.
Kedgeree is an excellent choice for those wanting to explore Anglo-Indian cuisine or simply enjoy a different and flavorful meal. It can be easily adapted: replace the haddock with another smoked fish (like smoked mackerel) or add peas for an extra touch of color and sweetness. Its versatility makes it a favorite for both family meals and special occasions.
Prep
40 min
Servings
4
Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 7-8 minutes. Then, cool the eggs in cold water, peel, and quarter them.
Poach the haddock: In a separate pan, pour in the milk and add the haddock. Simmer for about 5 minutes or until the fish flakes easily. Remove the haddock and flake it into chunks.
Rinse and cook the rice: Rinse the rice under cold water until the water runs clear. In a large saucepan, melt 1 tablespoon of butter, add the chopped onion and garlic, and cook until softened. Stir in the spices and rice, then add 600ml of water. Simmer until the rice is tender, usually about 10-12 minutes.
Combine the rice and fish: Gently fold the flaked haddock into the cooked rice, adding more butter if desired. Season with salt and pepper.
Serve: Arrange the kedgeree on plates, top with quartered eggs, chopped parsley, and a wedge of lemon. Enjoy your homemade Kedgeree!
