If you’re looking for a comforting and flavorful dish to satisfy your taste buds, Smoked Haddock Kedgeree is the perfect recipe to try! This traditional British breakfast dish has a twist that makes it not only delicious but also nutritious. It’s a bit of a kitchen workout with three pans involved, but trust me, the effort is absolutely worth it. With smoky haddock, fluffy rice, fragrant spices, and soft-boiled eggs, this meal is both satisfying and full of flavour. Perfect for a cozy brunch or a light dinner, this recipe serves 3, so it’s great for sharing or just enjoying leftovers the next day!
Method
Poaching the Haddock
Start by pouring 150ml of milk into a large saucepan, then add 100ml of water. Heat the mixture over medium heat, and once it begins to warm up, add the smoked haddock fillets, skin side down. Let the fish simmer gently for about 5 minutes. The goal is to infuse the haddock with the milk, which will give it a rich, smoky flavor. Once the haddock is cooked through, remove the saucepan from the heat and set it aside to cool slightly. Afterward, you’ll be able to easily remove the skin from the fish and flake it into pieces. Keep the milk and water mixture from the pan ` qit will be used later to enhance the rice.
Sautéing the Onions and Spices
In a separate medium frying pan, heat 1 tsp of oil over medium heat. Add the chopped onion and sauté it until it softens and turns translucent. This should take around 3-4 minutes. Once the onion is softened, stir in the chopped garlic and ginger. Allow them to cook for another minute, releasing their flavors. Next, add the curry powder, ground coriander, and turmeric. These spices will infuse the oil and onion mixture with aromatic depth. Stir everything well and let the spices cook for another minute or so until they become fragrant.
Cooking the Rice
Now that the spices have been sautéed, it’s time to add the rice. Pour the rice into the pan, stirring it for about a minute to coat the grains with the spicy mixture. This helps the rice absorb all the flavorful oils. Then, pour in 350ml of vegetable stock and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer gently for about 12 minutes. This simmering time will allow the rice to cook through and absorb all the spices and stock, giving it a vibrant, flavorful base.
Boiling the Eggs
While the rice is cooking, take a smaller saucepan and fill it with water. Bring the water to a boil, and carefully add the 4 eggs. Let them simmer for about 8 minutes for perfectly hard-boiled eggs. After 8 minutes, remove the eggs from the water and rinse them under cold water to cool them down. Once cool enough to handle, peel the shells off and cut the eggs into quarters. Set them aside to be added to the kedgeree later.
Flaking the Haddock and Adding to Rice
Once the haddock has cooled down enough to handle, remove the skin from the fillets. Gently flake the fish into bite-sized pieces, being careful to remove any bones that might be hidden inside. Now take the milk and water mixture that was left in the poaching pan and pour it into the pan with the rice. Stir well and continue to simmer the rice for another 5 minutes, allowing the flavors from the haddock to infuse into the rice and make it even more delicious. Once the rice is cooked and all the liquid is absorbed, you’re ready for the final step.
Combining Everything and Serving
Once the rice is fully cooked, remove the pan from the heat. Gently stir in the flaked haddock and the quartered eggs. The haddock adds a rich smokiness, while the eggs provide a soft texture and protein boost. Mix everything together carefully, making sure the haddock and eggs are evenly distributed throughout the rice. Serve the kedgeree warm, and enjoy this hearty, flavorful dish!
Necessary Tools
- 3 pans (one large saucepan, one medium frying pan, and a smaller saucepan for boiling eggs)
- Sharp knife (for chopping and slicing)
- Chopping board
- Wooden spoon or spatula
- A slotted spoon (to remove eggs)
- A pot for boiling eggs
Smoked Haddock Kedgeree: A Hearty and Flavorful Twist on a Classic Dish
Cuisine: BritishDifficulty: Easy3
servings10
minutes30
minutes40
minutesIngredients
280g smoked haddock
150ml milk
1 tsp oil
1 onion
1cm chopped ginger
1 crushed garlic clove
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp medium curry powder
1 x 250g packet of rice
350ml vegetable stock
Salt and pepper (to taste)
4 eggs
Directions
- In a large saucepan, pour the milk and 100ml water. Heat it on medium heat and add the haddock, skin side down. Simmer for about 5 minutes, then remove from heat and set the fish aside.
- Heat oil in a separate pan, then add the chopped onion. Cook until softened. Stir in garlic, ginger, curry powder, ground coriander, and turmeric. Let the spices release their fragrance for a minute.
- Add the rice to the pan, stirring for a minute to coat it in the spices. Pour in the vegetable stock, bring to a boil, then reduce the heat to low, cover, and simmer for 12 minutes.
- While the rice is cooking, bring a separate saucepan of water to a boil. Add the eggs and simmer for 8 minutes. Afterward, rinse them under cold water, peel off the shells, and cut into quarters.
- Once the haddock is cool enough to handle, remove the skin, flake the fish, and pour the milk liquid into the rice pan. Continue to simmer for an additional 5 minutes or until the rice is fully cooked.
- Finally, remove from heat, stir in the haddock and eggs, and serve this delicious dish warm!
Notes
- Rice Texture Make sure to keep an eye on the rice while it’s simmering. If it looks too dry before it’s fully cooked, add a splash more stock or water to help it cook evenly.
- Fish Handling Be careful when flaking the haddock to avoid any small bones. Take your time to make sure it’s fully deboned for the best eating experience.
- Eggs The eggs are best when they’re cooked perfectly. If you like them slightly softer, take them out after 7 minutes of simmering instead of 8.
Serving Suggestions
For an extra kick, serve your Smoked Haddock Kedgeree with a squeeze of fresh lemon juice or a sprinkle of fresh parsley. It pairs beautifully with a side of grilled tomatoes or a green salad for a complete meal. If you’re feeling adventurous, add a dollop of natural yogurt for a creamy contrast!
Fun Fact
Did you know that kedgeree was originally inspired by an Indian dish called “khichdi,” which was brought to Britain during the colonial era? The dish evolved, incorporating British ingredients like smoked haddock and hard-boiled eggs, creating the kedgeree we know and love today!
Conclusion
Smoked Haddock Kedgeree is a heartwarming, aromatic dish that’s perfect for any time of the day. Whether you’re craving a cozy brunch or a light dinner, it has the right balance of flavors, textures, and nutrients to keep you satisfied. Though the recipe calls for a bit of multitasking with the three pans, the end result is worth every minute spent in the kitchen. Give it a try, and I promise you won’t be disappointed!
