Kedgeree Classic
Anglo-Indian Victorian breakfast and supper classic: flaked hot-smoked haddock gently tossed with fragrant basmati rice, mild curry spices, sweet peas, butter, fresh parsley, and soft-boiled eggs.
Ingredients
- • 400g undyed smoked haddock fillets
- • 250g basmati rice, rinsed and cooked
- • 40g butter
- • 1 yellow onion, finely diced
- • 2 tbsp mild Madras curry powder
- • 1 tsp ground turmeric and 1 tsp cumin
- • 100g cooked garden peas
- • 3 large free-range eggs, soft-boiled and quartered
- • 3 tbsp chopped fresh flat-leaf parsley and lemon wedges
Preparation Steps
Poach smoked haddock fillets in simmering milk or water for 6-8 minutes until opaque. Drain, flake fish into large succulent chunks, discarding skin and bones.
Melt butter in a large sauté pan. Sauté diced onion for 5 minutes until soft, then stir in curry powder, turmeric, and cumin for 1 minute until fragrant.
Add cooked basmati rice and peas to the pan, tossing gently over low heat until heated through and golden yellow.
Gently fold in flaked smoked haddock and fresh parsley without breaking up the fish chunks. Top with quartered soft-boiled eggs and serve with lemon.