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.
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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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.
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Lift the fish out, strain and keep the milk, and flake the haddock into large pieces, discarding the skin and any bones.
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Boil the eggs for 7 minutes, then plunge into iced water, peel and halve. The yolks should still be soft in the middle.
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Melt the butter in a lidded pan and cook the onion 8 minutes over medium heat until soft and golden.
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Add the curry powder, turmeric, coriander and cardamom and stir for 45 seconds, until they smell fragrant and darken slightly.
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Add the rice and stir for a minute so every grain is coated in the spiced butter.
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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.
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Take off the heat and leave, still covered, for 10 minutes. Do not lift the lid.
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Fork the rice through gently, fold in the haddock and most of the herbs, and warm through for 2 minutes.
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Top with the halved eggs, the remaining herbs and a wedge of lemon each.
Related guide: Choosing rice.
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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.
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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 .