Kedgeree — a classic Anglo-Indian brunch of curried rice with flaked smoked haddock, soft eggs and fresh herbs. Gently spiced, comforting and satisfying.
- 300g Smoked Haddock
- 2 Bay Leaves
- 300ml Milk
- 4 Eggs
- Handful Parsley
- 2 tbs Vegetable Oil
- 1 chopped Onion
- 1 tsp Coriander
- 2 tsp Curry Powder
- 300g Rice
Video
Preparation
- For the rice, heat the oil in a large lidded pan, add the onion, and gently fry for 5 minutes until softened but not coloured. Add the spices, season with salt, and fry until starting to brown and smell fragrant, about 3 minutes.
- Add the rice and stir in well, then add 600ml water, stir, and bring to the boil. Reduce to a simmer, cover for 10 minutes, then take off the heat and leave to stand, covered, for 10–15 minutes more (don't lift the lid before the end).
- Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, and poach for 10 minutes until the flesh flakes. Remove from the milk, peel off the skin, and flake into thumb-sized pieces. Place the eggs in a pan, cover with water, bring to the boil, then simmer for 4½–5 minutes, plunge into cold water, peel, and quarter.
- Gently mix the fish, eggs, parsley, coriander and rice together in the pan, and serve hot, sprinkled with a few extra herbs.
