Having tried dozens of kedgeree recipes, I think this one is the best. It’s rich, spicy and surprisingly complex in flavour and adapted from the recipe in Leith’s Fish Bible. Make sure you taste and adjust the seasoning once everything is assembled, as I think it often needs a bit more salt at the very end.
Smoked Haddock Kedgeree
2018-01-24 12:19:17
Serves 4
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Nutrition Facts
Serving Size
246g
Servings
4
Amount Per Serving
Calories 570
Calories from Fat 256
% Daily Value *
Total Fat 29g
45%
Saturated Fat 17g
85%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 163mg
54%
Sodium 261mg
11%
Total Carbohydrates 55g
18%
Dietary Fiber 4g
15%
Sugars 3g
Protein 23g
Vitamin A
22%
Vitamin C
68%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 250g Basmati rice (use white or brown, but white is much quicker to cook)
- 125g butter
- 1 medium white onion, peeled and finely chopped
- 5cm piece fresh root ginger, peeled and finely grated
- 1 large green chilli, deseeded and finely chopped
- 2 large whole fillets natural smoked haddock, skin removed and cut into 3cm chunks
- 1 heaped tsp turmeric
- 1 heaped tsp good quality curry powder (choose your preferred heat)
- Sea salt
- Halved boiled eggs, to serve (one per person is usually enough, unless you like more)
- Lemon wedges, to serve
- Fresh coriander, to serve (optional)
Instructions
- Start by boiling the rice according to pack instructions.
- Whilst the rice is cooking, place half of the butter into a separate large frying pan and melt over a moderate heat. Add the onion and cook for around 5 minutes, until it softens and becomes translucent. Be sure to keep the heat under control so that the onion does not colour.
- Then, add the ginger, chilli and fish and cook for a further 5 minutes. The fish will start to cook in the butter.
- Put the eggs on to boil in a separate pan. Bring to the boil and cook for 7 minutes, then drain.
- Add the spices to the pan with the fish, and stir fry to cook the spices. Continue to cook until the fish is cooked though. It will flake into smaller pieces as it cooks, so stir gently so as not to break it up completely.
- By this time, the Basmati rice should be cooked. Spoon the rice into the pan with the fish and add the rest of the butter. Stir gently, but thoroughly, to ensure the rice is evenly coated in the spicy butter.
- Peel the eggs now and cut them in half. Give the kedgeree a final stir, season and adjust accordingly. It may need a bit more salt, it may need a bit more butter if it’s on the dry side, or a squeeze of fresh lemon juice.
- Serve on warmed plates with more lemon wedges and fresh coriander for some extra colour.
Adapted from from Leith's Fish Bible
Adapted from from Leith's Fish Bible
Charlotte Pike https://www.charlottepike.co.uk/
