Smoked haddock kedgeree recipe
This classic Anglo-Indian dish derives from the popular kichri – rice and lentils cooked together with ginger, chillies and onions. The British adapted the dish by adding eggs and smoked fish and it then made its way back here as a breakfast dish. Often the eggs are just boiled and flaked into therice, but here we have also poached one and placed it on top. It makes for an excellent brunch dish, too.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 2 green chillies, finely chopped
- 1 tomato, deseeded and chopped into 1cm dice
- 1 tsp ground turmeric
- 2 tbsp fish stock or water
- 500 g basmati rice, boiled
- 1 tsp salt
- 2 hard-boiled eggs, the whites chopped and yolk discarded
- 150 g undyed smoked haddock, poached in a little milk and flaked
- 1 tbsp chopped fresh coriander leaves and stalks
- 30 g butter
- 2 tbsp single cream
- 1 pinch freshly ground black pepper
- 1 l water
- 2 tbsp white wine vinegar
- 1 tsp salt
- 4 eggs
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the oil in a pan, add the onion and sauté over a medium heat for 4-6 minutes until it is translucent. Add the ginger, chillies and tomato, stirring to mix well. Add the turmeric and cook for a minute and then add the fish stock. Tip in the boiled rice, then add the salt, fold in the chopped egg white and flaked haddock and sprinkle in the coriander. Gently stir in the butter and cream and remove from the heat.
- For the poached egg, take a shallow pan and pour in the water, add the vinegar and salt and simmer. Now carefully break the eggs and simmer slowly till the whites coagulate and a thin film is formed on the yolk in the centre. You must take care that, at no stage, the water in the pan comes to boiling point, as it will ruin the eggs.
- Divide the kedgeree into bowls, grind a twist or two of freshly milled pepper, top with the poached eggs and serve immediately.
Recipe taken from Cinnamon Kitchen: The Cookbook
You might also like