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easy smoked haddock kedgeree

Easy Smoked Haddock Kedgeree

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine British
Servings 6 portions
Calories 341.1 kcal

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.

Notes

What You Need

  1. Cooking the Rice: Cook 1 cup of uncooked long-grain rice for 3 cups of cooked rice.
  2. Cooking the Peas: Optional, add 1 cup before mixing in the eggs, ensuring they are cooked well but not mushy.
  3. Storing: Refrigerate in an airtight container for up to 2 days. Freeze up to 3 months. Thaw overnight and reheat gently.
  4. Make-Ahead: Prepare rice and haddock the night before and store in the fridge.
  5. Milk: Whole milk or soy milk.
  6. Fish: Smoked haddock or finnan haddie.
  7. 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.
  8. Eggs: Hard-boiled, jammy yolks optional.
  9. Onion: Finely chopped, stir-fried until translucent.
  10. Butter: Unsalted or vegetable oil.
Keyword Black Pepper, Boiled Eggs, Cayenne, Curry Powder, Long Grain Rice, Milk, Parsley, Smoked Haddock