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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
Better version
Undyed smoked haddock poached in milk, with fresh spices and parsley.
Per serving£3.90
Total cost£7.80
Time45 min
Ingredients for 2
- 300 g undyed smoked haddock
- 300 ml whole milk , for poaching
- 180 g basmati rice
- 1 onion , finely diced
- 40 g butter
- 1 tbsp medium curry powder
- 1 tsp ground turmeric
- 2 eggs , soft-boiled
- 15 g fresh parsley , chopped
- 1 lemon , cut into wedges
- salt and pepper , to taste
Method
- Poach the haddock gently in the milk for 5-6 minutes, then lift out, flake and reserve the milk.
- Cook the basmati rice in salted water until just tender and drain.
- Soften the onion in butter, then add the curry powder and turmeric and cook until fragrant.
- Fold in the rice with a splash of the poaching milk, then gently stir through the flaked haddock.
- Boil the eggs for 6 minutes for a soft yolk, then peel and halve.
- Fold in the parsley, top with the eggs and serve with lemon wedges.
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.
