Kedgeree - Smoked Haddock and Rice with Eggs
A savory Anglo-Indian classic featuring poached smoked haddock, spiced fragrant rice, and soft-boiled eggs. This traditional British dish delicately combines curry flavors with the finesse of smoked fish, perfect for brunch or a light, comforting dinner.
🛒 Ingredients
4 servings
- 10.5 oz smoked haddock
- 2 bay leaves
- 1 1/4 cups milk
- 4 eggs
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp ground coriander
- 2 tsp curry powder
- 1 1/2 cups white or basmati rice
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Watch on TikTokDirections
- 1
Heat the oil in a large saucepan with a lid. Add the onion and sauté for 5 minutes over low heat until soft and translucent.
- 2
Add the spices (ground coriander and curry powder), season with salt, then continue cooking for 3 minutes until the mixture becomes golden brown and fragrant.
- 3
Stir in the rice and mix well. Pour in 2 1/2 cups of water, bring to a boil, then cover and simmer for 10 minutes.
- 4
Remove from heat and let rest, covered, for 10 to 15 minutes without lifting the lid.
- 5
Meanwhile, place the smoked haddock and bay leaves in a skillet, cover with the milk, and poach for 10 minutes until the flesh flakes easily.
- 6
Remove the fish from the milk, remove the skin, and flake the flesh into pieces.
- 7
Cook the eggs in boiling water for 4 to 5 minutes, cool them in cold water, then peel and cut into quarters.
- 8
Gently fold the fish, eggs, parsley, fresh cilantro, and rice together in the saucepan.
- 9
Serve hot, garnished with additional fresh herbs.
💡 Chef's Tip
Never lift the rice lid before the end of the cooking time to achieve perfectly cooked rice. You can prepare the fish and eggs in advance to speed up the final assembly. For more flavor, use basmati rice. Leftovers keep well in the refrigerator and are easy to reheat.
