Smoked Haddock Kedgeree
Smoked Haddock Kedgeree
Serves 2, an hour (but can be cut down with prior prep)
Simple, delicious and showy enough that if you have friends over for brunch they’ll be impressed. Kedgeree brings together the best of British and Indian flavours, a fresh and filling breakfast to start the day - whatever time you decide roll out of bed.
The origins are steeped in history, a good read about it is on The Telegraph, but either way it isn’t a hot and spicy dish (probably for British tastebuds who hadn’t tasted anything like it!). The rice should be fragrant, rich and with layers of subtle spicing rather than packing a huge punch.
The method below covers off if you cook is all from scratch at the same time, but there is a way to cut this down to make it in just twenty minutes. Using leftover rice is a great way to not only rustle up a meal out of something that might have been thrown away, but also cuts down the time to create the meal. If you choose to do this you can skip ahead to step 4.
Don’t be tempted to use oil instead of butter, this really makes the dish adding a richness that makes this the distinctive kedgeree.
2 cups basmati rice
1 cup of frozen peas
250g smoked haddock
1 large onion, finely chopped
1 green chilli, deseeded and cut into thin rings
2 crushed cardamom pods
1 tbsp curry powder
Small bunch parsley , chopped
1 lemon ( ½ to garnish)
Small bunch of coriander, chopped
1. Washing rice is so important for this dish. Just run the rice under a tap, swill around the rice and rinse. Repeat until the water runs clear. Now leave the water to soak in saucepan for around 30 mins.
2. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with three cups of fresh water.
3. Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 25 minutes then take off the heat. Don’t be tempted to remove the lid.
4. Meanwhile, poach the haddock in a saucepan of milk for around 8 mins
5. While the haddock cooks, boil the eggs. We prefer ours with a slightly soft yolk and as such normally work to an 8 minute timer in boiling water. Once the timer pings, quickly plunge your eggs into cold water, this will stop them from continuing to cook.
6. Melt a knob of butter in a frying pan over a low heat, add the onion and fry until it goes soft. Add the chilli, cardamom pods and curry powder and cook for a couple of minutes, then tip in the rice and peas and stir to coat. Add the fish flakes and heat through, add the juice of half a lemon . Taste and season.
7. Peel the eggs, slice them in half and place on top, scatter with coriander and parsley, and serve with slices of lemon.