British

Kedgeree

A comforting British breakfast or supper of smoked haddock, curried rice, parsley, and boiled eggs. The fish is gently poached in milk, then folded through buttery spiced rice in the traditional way.

▶Watch it madeDarren McGrady · 10:40

Ingredients

• Undyed smoked haddock fillet250g
• Whole milk300ml
• Bay leaf1
• Large eggs2
• Basmati or long-grain rice, rinsed150g
• Unsalted butter25g
• Small onion, finely chopped1
• Madras curry powder1 1/2 tsp
• Ground turmeric1/4 tsp
• Flat-leaf parsley, chopped2 tbsp
• Lemon juice1 tsp
• Saltto taste
• Freshly ground black pepperto taste
• Lemon wedgesto serve

Method

1. Put the eggs in a small pan of simmering water and cook for 8 minutes, then cool under cold water, peel, and quarter.
2. Lay the smoked haddock in a shallow pan with the milk and bay leaf, bring just to a simmer, then cover and poach gently for 6 to 8 minutes until the fish flakes.
3. Lift the haddock from the milk, discard the skin and any bones, flake the fish into large pieces, and reserve the poaching milk.
4. Melt the butter in a wide saucepan over medium heat and cook the onion for 6 to 8 minutes until soft but not browned.
5. Stir in the curry powder and turmeric and cook for 1 minute until fragrant.
6. Add the rinsed rice and stir until the grains are coated in the spiced butter.
7. Measure the reserved poaching milk and top it up with water to make 300ml, then pour it over the rice and add a pinch of salt.
8. Bring to a simmer, cover tightly, reduce the heat to low, and cook for 12 minutes without lifting the lid.
9. Take the pan off the heat and let the rice steam, still covered, for 5 minutes.
10. Fluff the rice with a fork, gently fold through the flaked haddock, parsley, lemon juice, and black pepper, then warm for 1 to 2 minutes over low heat if needed.
11. Serve the kedgeree in warm bowls with the quartered eggs arranged on top and lemon wedges alongside.

Common questions