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British
BritishSmoked Haddock Kedgeree
The Anglo-Indian breakfast classic in three tiers, from a quick budget version with frozen fish to a chef-level undyed smoked haddock kedgeree with homemade curry butter and crispy shallots. The tiers differ in the fish, the spicing and the finishing.
Gluten-free
Nut-free
Budget version
Frozen smoked fish, basmati and curry powder for a quick, cheap kedgeree.
Per serving£2.15
Total cost£4.30
Time35 min
Ingredients for 2
- 250 g frozen smoked fish fillets
- 150 g basmati rice
- 1 onion , diced
- 1 tbsp mild curry powder
- 25 g butter
- 2 eggs , hard-boiled
- salt and pepper , to taste
Method
- Cook the basmati rice in salted water until tender, then drain.
- Poach the smoked fish in simmering water for 6-7 minutes, then drain and flake, discarding any skin and bones.
- Fry the onion in butter until soft, stir in the curry powder and cook for 1 minute.
- Fold the rice and flaked fish through the spiced onion and warm through.
- Season, then top with quartered hard-boiled eggs to serve.
Equipment
The three ways, side by side
Budget
Frozen smoked fish, basmati and curry powder for a quick, cheap kedgeree.
Better
Undyed smoked haddock poached in milk, with fresh spices and parsley.
Ultimate
Chef-level kedgeree with curry butter, basmati cooked in stock, soft eggs and crispy shallots.
