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Smoked Haddock Kedgeree
Flaked smoked haddock folded through buttery curried rice with soft eggs and parsley — the great Anglo-Indian breakfast dish of the Raj, still unbeatable on a slow weekend.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- Serves 4
- Difficulty
- Moderate
- Era
- Victorian
Ingredients
- 500g undyed smoked haddock fillet
- 300g basmati rice
- 600ml whole milk (for poaching)
- 50g butter
- 1 onion, finely chopped
- 2 tsp medium curry powder
- 4 eggs
- 3 tbsp double cream
- Small bunch flat-leaf parsley, chopped
- Lemon wedges, to serve
Method
- Poach the haddock in the milk at a bare simmer for 6–8 minutes until it flakes easily. Lift out, discard the skin and flake into large pieces. Reserve the milk.
- Soft-boil the eggs for 6½ minutes, then shell and quarter them.
- Cook the rice in boiling salted water until just tender; drain well.
- Melt the butter in a wide pan, soften the onion for 8 minutes, then stir in the curry powder and cook 1 minute more.
- Tip in the rice with a ladle of the poaching milk; fold together over a low heat until glossy.
- Gently fold in the haddock, cream and parsley. Warm through for 2 minutes without breaking up the fish.
- Top with the quartered eggs, a twist of black pepper and lemon wedges on the side.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.