Place the eggs in a pan of cold water and bring to a boil. Once the water is boiling, turn the heat down to a simmer and simmer for 4 - 6 minutes for a runny to soft yolk and 8 - 12 minutes for a hard yolk.
4 eggs
At the same time, poach the haddock in a large frying pan. Cover with cold water, bring to a boil then simmer for 6-8 minutes depending on the thickness of the fish. Remove the haddock and set it to one side and pour the water into a jug.
500 g smoked haddock
Melt the butter in the frying pan over a medium to low heat and fry the onions for 3 - 4 minutes until soft, stirring occasionally.
50 g butter, 1 onions
Add the curry powder and fry for 1 minute whilst stirring. This helps to release the flavour.
4 teaspoon medium curry powder
Add the rice and make sure the rice is well coated in the butter.
300 g basmati rice
Pour in the amount of cooking water, as stated on the recipe card. Stir and leave it to simmer for 8 minutes. Whilst the rice is cooking, remove the skin from the smoked haddock and flake the fish. This is also a good time to remove the shells from the eggs.
800 ml water
Add the flaked smoked haddock and the peas to the rice and simmer again for 4 - 5 minutes.
140 g frozen peas
Take the pan off the heat and season the kedgeree with pepper. Cover it and let it rest for 4 minutes. Stir through some fresh parsley. Serve each portion with an egg.
3 tablespoon fresh parsley, 1 dash black pepper
Video
Notes
Ingredient Notes
Smoked Haddock - use good quality, sustainably sourced smoked haddock. Dyed or undyed. In the US you might find this called Finnan Haddie or Finnan Haddock. The fish is smoked, but not cooked.
Curry Powder - a medium curry powder will give a gentle spicy flavour but is not too overpowering.
Peas Most Kedgeree recipes include peas. They give the dish a nice sweetness and add some colour and extra nutrition. Frozen garden peas are the best.
Eggs. Eggs are a key part of a kedgeree recipe, probably because it started life as a breakfast dish.
Butter. Traditional kedgeree is made with butter rather than oil and the butter brings a distinctive flavour. Use salted or unsalted.
Storing Reheating and Freezing Kedgeree
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.