Can I use fresh haddock instead of smoked?
Yes, you can use fresh haddock, but you will lose the characteristic smoky flavor of traditional kedgeree. You might consider adding a pinch of smoked paprika to compensate.
BREAKFAST
Traditional English Kedgeree with Smoked Haddock
This beloved English kedgeree offers a comforting and deeply flavorful start to your day, or a satisfying brunch. It masterfully combines tender, flaky smoked haddock with perfectly cooked rice, aromatic spices, and fresh herbs, all crowned with perfectly boiled eggs.
HOW TO MAKE IT
Let's cook.
01
Melt 1 tablespoon unsalted butter and 1 tablespoon vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
02
Stir in 1 teaspoon curry powder and 1/2 teaspoon turmeric powder. Cook for 1 minute until fragrant.
03
Add the rinsed basmati rice to the saucepan and stir to coat. Pour in 2 cups fish stock, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
04
While the rice cooks, place the smoked haddock fillet in a shallow oven-safe dish. Bake in an oven preheated to 375°F (190°C) for 10-12 minutes, or until the fish flakes easily with a fork.
05
Carefully remove the skin and bones from the cooked haddock, then flake the fish into large pieces.
06
Gently fold the flaked haddock and 1/4 cup chopped fresh parsley into the cooked rice.
07
Serve the kedgeree immediately, topped with the halved hard-boiled eggs.
About This Recipe
This beloved English kedgeree offers a comforting and deeply flavorful start to your day, or a satisfying brunch. It masterfully combines tender, flaky smoked haddock with perfectly cooked rice, aromatic spices, and fresh herbs, all crowned with perfectly boiled eggs.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra richness, stir in a knob of butter at the end. A squeeze of lemon juice just before serving can brighten the flavors. Ensure the haddock is not overcooked, as it can become dry.
Easy Substitutions
Cod or other firm white fish can be used instead of haddock, though the smoky flavor will be missed. Brown rice can be used, but adjust cooking time and liquid accordingly. For a vegetarian version, omit the fish and add cooked chickpeas or lentils.
Storage & Reheating
Store leftover kedgeree in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or stock to prevent drying out.
Serving Suggestions
Serve hot as a hearty breakfast or brunch. It pairs well with a side of fresh tomato slices or a simple green salad for a lighter meal. A dollop of plain yogurt or a sprinkle of extra fresh parsley can also be added.
Common Mistakes
Overcooking the rice can make it mushy; ensure it's just tender. Overcooking the haddock will make it dry and tough, so watch it closely. Not rinsing the rice can lead to a sticky, clumpy texture. Using too much curry powder can overpower the delicate fish flavor. Forgetting to season the rice can result in a bland dish.
Frequently Asked Questions
How do I hard-boil eggs perfectly?
Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately turn off the heat, cover, and let sit for 9-12 minutes for firm yolks. Transfer to an ice bath to stop cooking.
Can I make this ahead of time?
Kedgeree is best enjoyed fresh, but you can cook the rice and fish separately and combine them just before serving. The hard-boiled eggs can also be prepared in advance.
MORE TO KNOW
Kedgeree is a dish with roots in colonial India, adapted by the British into the breakfast staple we know today. The key to a great kedgeree lies in the balance of flavors and textures: the delicate smokiness of the fish, the warmth of the spices, the fluffy rice, and the creamy eggs. Using good quality smoked haddock is crucial for authentic flavor. The fish stock adds depth, but water can be used in a pinch. The hard-boiled eggs provide a lovely contrast in texture and richness.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.