British · Breakfast

Kedgeree

Smoked haddock, curried rice and soft-boiled eggs — a Victorian breakfast borrowed from khichri and improved by the theft. The poaching milk seasons the rice, so nothing is wasted.

50 min total Serves 4 servings Medium
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Kedgeree

Photograph credit: Kedgeree by User:Justinc · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence

Making Kedgeree

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  1. Put the haddock in a wide pan with the milk, bay and peppercorns. Bring to a bare simmer and poach 5 minutes, until it flakes.

  2. Lift the fish out, strain and keep the milk, and flake the haddock into large pieces, discarding the skin and any bones.

  3. Boil the eggs for 7 minutes, then plunge into iced water, peel and halve. The yolks should still be soft in the middle.

  4. Melt the butter in a lidded pan and cook the onion 8 minutes over medium heat until soft and golden.

  5. Add the curry powder, turmeric, coriander and cardamom and stir for 45 seconds, until they smell fragrant and darken slightly.

  6. Add the rice and stir for a minute so every grain is coated in the spiced butter.

  7. Pour in the stock and 150 ml of the reserved poaching milk, add the salt, bring to a boil, then cover tightly and cook on the lowest heat for 11 minutes.

  8. Take off the heat and leave, still covered, for 10 minutes. Do not lift the lid.

  9. Fork the rice through gently, fold in the haddock and most of the herbs, and warm through for 2 minutes.

  10. Top with the halved eggs, the remaining herbs and a wedge of lemon each.

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Small Things That Help

  • Undyed haddock. The bright yellow kind is dyed and tastes of the dye.
  • Fold, do not stir. Stirring breaks the fish into shreds and the rice into paste.
  • Seven minutes for the eggs, then straight into ice. A hard yolk is a different and worse dish.

Serving Suggestions

  • Mango chutney
  • A pot of strong tea
  • Buttered toast

Storing & Reheating Kedgeree

Refrigerated for 2 days. Reheat covered with a splash of water; add fresh eggs rather than reheating the old ones.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted. How the figures are worked out.

689Calories
41gProtein
75gCarbs
25gFat
3gFibre
9gSugar
860mgSodium

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Compiled by Turab

Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.

First published ; last changed .