Smoked haddock kedgeree — fragrant spiced basmati rice studded with flaked smoked haddock and chopped egg, finished with parsley and lemon. A comforting Anglo-Indian brunch classic.
- 50g Butter
- 1 chopped Onion
- 3 Pods Cardamom
- 1/4 tsp Turmeric
- 1 small Cinnamon Stick
- Sprigs of fresh Bay Leaf
- 450g Basmati Rice
- 1 Litre Chicken Stock
- 750g Smoked Haddock
- 3 Eggs
- 3 tblsp chopped Parsley
- 1 chopped Lemon
Tags:
Brunch Fish FusionVideo
Preparation
- Melt the butter in a large saucepan (about 20cm across), add the finely chopped onion, and cook gently over medium heat for 5 minutes, until softened but not browned.
- Stir in the split cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
- Tip in the basmati rice and stir until well coated in the spicy butter.
- Pour in the stock, add ½ teaspoon salt, and bring to the boil, stirring once to release any rice from the bottom. Cover with a close-fitting lid, reduce the heat to low, and cook very gently for 12 minutes.
- Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until just cooked, then lift onto a plate and leave until cool enough to handle.
- Hard-boil the eggs for 8 minutes.
- Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
- Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish. Gently fork in the fish and chopped eggs, cover again, and return to the heat for 2–3 minutes, or until the fish has heated through.
- Gently stir in almost all the parsley and season with a little salt and black pepper. Serve scattered with the remaining parsley and garnished with lemon wedges.
