Killer Kedgeree

Killer Kedgeree is a classic Anglo-Indian dish blending smoked fish, rice, and mild spices for a warm, fragrant meal. Traditionally served as a hearty breakfast, it is now enjoyed at any time of day. Simple to prepare yet rich in flavour, this comforting dish is a timeless crowd-pleaser.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Ingredients

250 g basmati rice
300 g smoked haddock fillets
500 ml milk
2 medium onions finely sliced
3 large eggs hard-boiled peeled and quartered
50 g unsalted butter
1 tsp ground turmeric
1 tsp ground cumin
1 tsp mild curry powder
1 leaf bay
Fresh parsley or coriander chopped
1 large lemon cut into wedges
salt to taste
pepper to taste

Instructions

Rinse the basmati rice under cold water until the water runs clear.
250 g basmati rice
Boil and peel the eggs.
3 large eggs
Cook the rice in lightly salted water according to package instructions. Drain and set aside.
Place the haddock in a pan with the milk and bay leaf. Poach over low heat for 7–8 minutes until the fish flakes easily.
300 g smoked haddock fillets, 500 ml milk, 1 leaf bay
Remove the fish, reserving the milk, and flake into bite-sized pieces, discarding the skin and bones.
Melt the butter in a large frying pan. Add the onions and cook until soft and golden.
50 g unsalted butter, 2 medium onions
Stir in the turmeric, cumin and curry powder, cooking for a further minute until aromatic.
1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp mild curry powder
Add the cooked rice to the pan with the onions and spices, mixing well. Taste and seasoning if needed.
salt, pepper
Gradually stir in the reserved poaching milk until the rice is moist but not soupy.
Gently fold in the flaked fish and heat through.
Transfer to serving plates and top with quartered eggs.
Garnish with fresh parsley or coriander and serve with lemon wedges on the side.
Fresh parsley, 1 large lemon

Nutrition