Classic British Kedgeree Recipe
Prep Time:
5 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • ½ pound skin-on smoked haddock
  • 1 tablespoon ghee
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground coriander
  • 1 cup basmati rice
  • 1 ½ cups vegetable stock
  • 2 small tomatoes, peeled and diced (about ½ cup)
  • ¼ cup roughly chopped cilantro
  • Salt and pepper, to taste
Directions
  1. Boil water in a small saucepan and carefully lower the eggs into the pan. Reduce to a simmer and cook for 8 minutes before removing them from the water. Place the eggs in a bowl of cold water for a few minutes to cool, then peel them and slice into segments. Set aside.
  2. Meanwhile, add the milk and ½ cup water to a pan on the stovetop over low heat and bring to a gentle simmer.
  3. Add the smoked haddock to the pan, skin side down, and cook for 5-6 minutes until the fish just cooked and flaky. Remove the pan from heat.
  4. Heat a deep, wide pan over a medium flame, then add the ghee and chopped onion. Fry for 3-4 minutes, then add the garlic and grated ginger and cook for a few more minutes until fragrant.
  5. Add the curry powder, mustard seeds, and ground coriander to the pan and fry for 1-2 more minutes.
  6. Add the basmati rice to the pan along with the vegetable stock. Stir everything together, reduce the heat to medium-low, and let the rice gently simmer for 10 minutes, uncovered.
  7. Remove the cooked smoked haddock from the poaching milk and flake with a fork, discarding the skin. Add the poaching milk to the basmati rice along with the chopped tomato. Continue to simmer for another 8-10 minutes until the rice is cooked through.
  8. Once the rice is tender, remove the pan from the heat and stir in the flaked smoked haddock, eggs, and cilantro. Serve hot.