Kedgeree with Smoked Haddock may not be very familiar to you, but this is a great tasting fish recipe and definitely worth a try. It's a slightly spicy rice based dish made with smoked flaked fish, (ususally haddock), curried rice and egg. If you've never tried it before, give it a go. I'm sure you'll love it! Kedgeree is traditionally made with Smoked Haddock, but you could use other smoked fish if you like.
My recipe for Kedgeree is quite simple and I've deliberately tried to keep things as easy as possible. I've opted to cook everything apart from the eggs in the one pan. I like to poach the haddock in water and then use this same water to cook the rice. This way, you get the full flavour of the fish and there's no waste.
Kedgeree is a one pot dish as it already contains fish, rice, vegetables and egg. Some people also like to serve it with some crusty bread, which goes well. A little fresh parsley sprinkled over the top not only adds some colour, but some nice fresh flavour.
Where does Kedgeree originate?
This spicy rice and fish dish originally came from India as a breakfast dish, but nowadays is mostly eaten as a main meal. As far as I can tell, the origin and meaning of the name comes from the name given to rice dishes of this type but doesn't mean anything specific. During the Colonial days in India, it was apparently served to the British for breakfast. It was introduced to Victorian Britain and became a popular dish. Nowadays it's mostly eaten as a main meal rather than a breakfast!
How to make Kedgeree
- Poach the haddock in a large frying pan. Cook the eggs at the same time as the fish in a separate pan. Remove the fish from the pan and pour the water into a jug to use later.
- Melt the butter in the frying pan and fry the onions. Stir in the curry powder and the rice and make sure the rice is well coated in the butter.
- Add the amount of cooking water as stated on the recipe card, to the rice. Stir it and leave it to simmer for 8 minutes.
- Remove the skin from the fish and flake it into chunks. This is also a good time to take the shells off the eggs. Give the eggs a gentle tap and peel the shells off.
- Add the flaked smoked haddock and the peas to the rice and simmer again for 4 - 5 minutes.
- Take the pan off the heat and season the kedgeree with salt and pepper. Cover it and let it rest for 4 minutes then add the parsley. Serve each portion with an egg cut in two and half a lemon over the top.
Buying fish from a sustainable source is important as it protects fish stocks and also ensures the fish is sourced in a way that doesn't harm other marine life. The easiest way to know, is to look out for the blue Marine Conservation Society logo. The Marine Conservation Society monitor the sustainability of different fish stocks. Their Good Fish Guide, has all the up to date information.
The curry powder, lemons, basmati rice and black pepper can all be bought Fairtrade, which helps support some of the world's poorest farmers. The Fairtrade organisation also enures the farmers are paid a fair living wage for their produce.
You can eat Kedgeree hot or cold. You should store it in the fridge as soon as possible as rice shouldn't be left out at room temperature. It can be kept in the fridge for 1 day. You can reheat it but make sure it is piping hot all the way through. Kedgeree can be frozen for up to one month. Cooked eggs however don't freeze well as they go too rubbery so leave those out.
Simple Kedgeree with Smoked Haddock
- 140 g frozen peas organic, thawed
- 500 g smoked haddock undyed fillets, bones removed, MSC certified
- 4 eggs organic or free range
- 50 g butter organic
- 1 onions organic, peeled and chopped
- 4 teaspoon medium curry powder organic, fairtrade (or less if feeding small children)
- 300 g basmati rice organic, fairtrade
- 800 ml water used to cook haddock use this quantity to cook the rice
- 3 tablespoon fresh parsley organic, chopped
- 1 dash black pepper organic, fairtrade
- 2 lemons organic, fairtrade, halved, to serve
- Lay the peas in a single layer on a plate to defrost.
- Place the haddock fillets in a frying pan, skin side up, cover with water, bring to a boil then lower the heat, cover with a lid and simmer for 8 minutes.
- At the same time, place the eggs in a pan of cold water, bring to a boil then reduce to a simmer for 4 minutes for a soft yolk and 7 minutes for a firm yolk. Remove them from the pan, run under cold water for 1 minute and place in a bowl of cold water to keep them from cooking further.
- When the fish is cooked, remove it from the pan and place it on a dish. Cover to keep warm. Drain off the water into a measuring jug (do this over the sink)
- In the same frying pan, melt the butter over a medium heat and fry the onions for 5 minutes. Stir in the curry powder and cook for ½ minute.. Stir in the rice making sure it is well coated with the butter and curry powder
- Add the amount of cooking water from the haddock as noted in the ingredients list, to the rice. If you don't have enough, top up with boiled water. Stir once and when the water starts to simmer cover with a tight fitting lid and simmer for 8 minutes.. Remove the skin from the haddock and flake it into chunks. This is also a good time to remove the shells from the eggs.
- When the rice has simmered for 8 minutes, stir in the haddock and the peas. Cover with a lid and simmer for a further 4 - 5 minutes until the rice is cooked. Add more water if necessary.
- Remove the pan from the heat, season with salt and pepper and cover. Let it stand for 4 minutes.. Add the parsley and stir in with a fork then serve topped with a boiled egg and half a lemon on the side.
Storing KedgereeYou can eat Kedgeree hot or cold. You should store it in the fridge as soon as possible as rice shouldn't be left out at room temperature. It can be kept in the fridge for 1 day. You can reheat it but make sure it is piping hot all the way through. Kedgeree can be frozen for up to one month. Cooked eggs however don't freeze well as they go too rubbery so leave those out.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.