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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
Ultimate version
Chef-level kedgeree with curry butter, basmati cooked in stock, soft eggs and crispy shallots.
Per serving£6.75
Total cost£13.50
Time55 min
Ingredients for 2
- 350 g undyed smoked haddock , line-caught
- 200 g aged basmati rice
- 350 ml fish or chicken stock
- Curry butter
- 60 g butter , for curry butter
- 1 tbsp Madras curry powder
- 4 cardamom pods , bruised
- 1 cinnamon stick
- 15 g fresh ginger , grated
- To finish
- 2 eggs , soft-boiled
- 2 banana shallots , sliced and fried crisp
- 20 g fresh coriander , chopped
- 1 lemon , cut into wedges
Method
- Make the curry butter by gently cooking the butter with curry powder, cardamom, cinnamon and ginger until aromatic.
- Toast the basmati in some of the curry butter, then add the stock, cover and steam-cook for 12 minutes; rest off the heat.
- Poach the haddock in a little water for 5 minutes, then flake into generous chunks.
- Fork the flaked haddock through the fragrant rice with the remaining curry butter.
- Soft-boil the eggs for 6 minutes, then peel and halve to reveal a jammy yolk.
- Fry the sliced shallots in oil until crisp and golden, then drain.
- Top the kedgeree with the eggs, crispy shallots and coriander, 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.
