Smoked Haddock Kedgeree
Authentic Indian Smoked Haddock Kedgeree — a delicious breakfast dish with 12 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
1
Cook Time (min)
4
servings
400
Calories/serving
Expert
Difficulty
Ingredients
- 50 g Butter
- 1 chopped Onion
- 3 Pods Cardamom
- 1 tsp Turmeric
- 1 small Cinnamon Stick
- Sprigs of fresh Bay Leaf
- 450 g Basmati Rice
- 1 Litre Chicken Stock
- 750 g Smoked Haddock
- 3 Eggs
- 3 tblsp chopped Parsley
- 1 chopped Lemon
Instructions
9 steps · ~74 minutes total
Step 1
Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 2
Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
8 minutesStep 3
Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
8 minutesStep 4
Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 5
Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 6
Hard-boil 3 eggs for 8 minutes.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 7
Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 8
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 9
Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your indian meal with these perfect pairings:
About This Dish
Smoked Haddock Kedgeree is a beloved dish from Indian cuisine, originating in India. With a total preparation time of about 21 minutes, it's a quick and easy option for any day of the week.
Indian cuisine reflects the country's incredible diversity, with flavors and techniques varying dramatically from north to south, east to west. The masterful use of spices is the hallmark of Indian cooking.
This recipe is rated expert difficulty and uses 12 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The best type of rice for making Kedgeree is basmati rice, as it cooks up fluffy and fragrant, complementing the smoked haddock beautifully.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
