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Smoked haddock kedgeree served in a bowl with eggs and parsley.
Smoked haddock kedgeree with curry and boiled eggs

Classic Smoked Haddock Kedgeree

Author: Flavelo
Recipes Main Courses
Kedgeree is one of the finest legacies of British imperial cuisine, a Victorian fusion dish. It is the transformation of the Indian 'khichdi' (rice and lentil dish), enriched by the British upon returning home with the treasure of Scottish coasts: smoked haddock and boiled eggs. Originally a breakfast dish in country manors where the smoky, spiced rice warmed those heading out for a hunt, today it is also perfect for a light supper.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Saucepan: For cooking the rice.
  • Frying pan with lid: For poaching the fish and assembling the dish.
  • Fork: For fluffing rice and flaking fish.

Allergen Information

⚠️ Fish
⚠️ Eggs
⚠️ Milk
⚠️ Mustard (often in curry powder)
⚠️ Celery (in stock)

Instructions

1 ✓

Cook the Basmati rice in salted water according to packet instructions, but for 1 minute less so it is just tender ('al dente'). Drain and let steam.

Tip: Steaming dries the surface of the rice grains so they don't stick together and remain fluffy.
2 ✓

Meanwhile, place the fish in a frying pan, cover with the stock (or water). Bring to a boil, then reduce heat and poach under a lid for 8-10 minutes until the fish flakes.

Tip: Gentle poaching preserves the moisture of the fish. If the water boils hard, the fish becomes tough and dry.
3 ✓

Lift out the fish, remove the skin and any bones, then flake into large chunks. Do not discard the cooking liquor!

Tip: Smoked fish skin is strong-flavoured and chewy, but it flavoured the liquid during cooking.
4 ✓

Wipe out the pan and melt the butter in it. Sauté the finely chopped onion, crushed garlic, and ginger. Sprinkle over the curry powder and fry for 1 minute.

Tip: Frying spices (blooming) is essential to activate essential oils, giving the curry depth rather than a dusty taste.
5 ✓

Tip the cooked rice onto the spiced onion and mix. Add the fish pieces, parsley, and quartered eggs. Gently fold together so the fish and eggs don't break up too much.

Tip: If it feels dry, splash in a little of the fish poaching liquor.
6 ✓

Squeeze over the lemon juice and serve hot.

Tip: The acidity of the lemon highlights the smoky flavour of the fish.

Recipe FAQ

What rice should I use?
Exclusively Basmati rice. Its fragrance and fluffy texture suit this dish; it shouldn't be sticky.
I don't like smoked fish. What can I substitute?
You can use fresh salmon or cod, but the dish will lose its characteristic profile. You could perhaps add a little smoked paprika to replace the flavour.

Ingredients

  • 400 g smoked haddock fillets
  • 200 g Basmati rice
  • 1 onion
  • 2 cloves garlic
  • 1 tsp fresh ginger (grated)
  • 2 tsp curry powder (mild)
  • 50 g butter
  • 4 hard-boiled eggs
  • 20 g fresh parsley
  • 1 lemon
  • 400 ml chicken stock (or water)
  • 1 tsp salt
  • 1 tsp cracked black pepper