Easy Smoked Haddock Kedgeree
Calories: 341.1|Fat: 11.2|Carbohydrates: 32.1|Protein: 24.5
| 35 minutes
This post may contain affiliate links. Read my disclosure policy.
With spiced rice, flaked haddock and jammy eggs, this easy smoked haddock kedgeree is an ideal breakfast to feed a crowd during the festive season.
Kedgeree is known by its varied spellings like kitsery, ketchery, and quichery, each echoing its rich Anglo-Indian heritage. This flavourful delight blends spiced rice, flaked haddock, and eggs. Variations may include sultanas or currants, adding a sweet twist. Ideal for festive gatherings or cozy mornings, Kedgeree promises a taste of tradition with every savory bite.
For the Perfect Kedgeree With Smoked Haddock
-
Cook the Rice: If you don’t have cooked rice, start by cooking 1 cup of uncooked long-grain rice to yield 3 cups of cooked rice.
-
Peas: If adding peas, use 1 cup. Add them before mixing in the eggs, ensuring they are cooked well but not too mushy.
What You Need
- Milk: Use whole milk or soy milk as a dairy-free alternative.
- Fish: Opt for smoked haddock or finnan haddie.
- Rice: Use 1 cup of uncooked long-grain rice to yield 3 cups of cooked rice. Basmati rice can be used as an alternative.
- Peas – a popular ingredient in traditional kedgeree- offers sweetness and texture alongside spiced rice, haddock, and eggs. If you like to try the kedgeree with peas, add 1 cup before mixing in the eggs.
- Herbs & Spices:
- Curry Powder: Use mild curry powder, starting with 1/4 teaspoon if you’re not a big fan. Alternatively, you can make a homemade mix with turmeric powder and garam masala.
- Cayenne Pepper: Adjust the amount between 1/4 tsp to 1 tsp according to your taste.
- Parsley: Garnish with chopped fresh parsley.
- Eggs: Use hard-boiled eggs, keeping the yolks slightly jammy if you prefer.
- Onion: Finely chop the onion and stir fry slowly until translucent, avoiding too much browning.
- Butter: Use unsalted butter or substitute with vegetable oil.
Save Your Kedgeree For Later
- Leftovers: Store any leftover kedgeree in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze kedgeree for up to 3 months. Place portions in freezer-safe containers or bags. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop or in the microwave.
- Make-Ahead Tips: Prepare the rice and smoked haddock the night before and store them in the refrigerator. Use the prepped ingredients to quickly assemble the dish for breakfast or lunch the next day.
Goes Well With
Apple Chilli Chutney
Prepare a batch of this no-sugar old fashioned Apple Chilli Chutney Recipe—perfect with meats or as an appetizer alongside goat cheese, crackers, figs, and nuts
Check out this recipe
Steamed Vegetables: Steamed broccoli, carrots, or green beans make excellent side dishes, providing a nutritious complement to the hearty casserole.
Steamed Rice: Fluffy steamed rice is another excellent option for soaking up the delicious gravy and adding a comforting element to the meal.
Coleslaw: Creamy coleslaw with cabbage, carrots, and mayonnaise dressing offers a refreshing contrast to the rich and savory casserole.
Health Info
- Calories: 341.1
- Sugar: 4.8
- Sodium: 761
- Fat: 11.2
- Carbohydrates: 32.1
- Fiber: 1
- Protein: 24.5
Authentic Kedgeree Recipe
Servings 6 portions
Calories 341.1kcal
Description
With spiced rice, flaked haddock and jammy eggs, this easy smoked haddock kedgeree is an ideal breakfast to feed a crowd during the festive season.
Equipment
- Medium saucepan
- Small saucepan
- Large skillet
- Mixing bowls
- Fork and spoon for stirring
- Knife and cutting board for chopping
Ingredients
- 2 cups whole milk (480 ml)
- 1 lbs smoked haddock or finnan haddie
- 3 cups cooked long-grain rice (1 cup uncooked long-grain rice)
- 1 tsp curry powder
- 1 tsp cayenne
- Salt and
- ground black pepper freshly ground
- 3 tbsp butter (45 g)
- 1 onion finely chopped
- 2 hard-boiled eggs chopped
- 2 tbsp chopped fresh parsley
Instructions
- Heat whole milk in a medium saucepan over medium heat, ensuring not to boil it.
- Add smoked haddock to the milk, breaking it into large pieces with a fork. Poach for about 10 minutes over low heat.
- Remove the fish from the pot, discard the milk, and allow the fish to cool slightly. Remove any skin and bones, then break the flesh into small pieces.
- In a large bowl, combine cooked long-grain rice with curry powder, cayenne, salt, and black pepper to taste.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add finely chopped onion and cook until softened but not browned, stirring frequently for about 5 to 6 minutes.
- In a small pan, melt the remaining 2 tablespoons of butter. Drizzle it over the rice mixture. A
- Add the cooked onion and butter, flaked fish, chopped hard-boiled eggs, and chopped fresh parsley. Mix well to combine.
- Adjust seasoning if necessary, and serve warm.
What You Need
- Cooking the Rice: Cook 1 cup of uncooked long-grain rice for 3 cups of cooked rice.
- Cooking the Peas: Optional, add 1 cup before mixing in the eggs, ensuring they are cooked well but not mushy.
- Storing: Refrigerate in an airtight container for up to 2 days. Freeze up to 3 months. Thaw overnight and reheat gently.
- Make-Ahead: Prepare rice and haddock the night before and store in the fridge.
- Milk: Whole milk or soy milk.
- Fish: Smoked haddock or finnan haddie.
- Herbs & Spices:
- Mild curry powder (start with 1/4 tsp) or a mix of turmeric and garam masala.
- Cayenne pepper (1/4 tsp to 1 tsp).
- Fresh parsley for garnish.
- Eggs: Hard-boiled, jammy yolks optional.
- Onion: Finely chopped, stir-fried until translucent.
- Butter: Unsalted or vegetable oil.
You may also like
1
Rick Stein Chicken Tikka Masala
Check out this recipe
2
Mary Berry Cullen Skink with Leeks and Pesto Garlic Bread
Check out this recipe
3
Welsh Cockles And Laverbread
Check out this recipe
4
Corned Beef Hash Brown With Gravy
Check out this recipe
5
Cullen Skink (Scottish Fish Soup)
Check out this recipe