Indian · Breakfast
Smoked Haddock Kedgeree
A classic British-Indian rice dish featuring flaked smoked haddock, hard-boiled eggs, and aromatic spices like cardamom and turmeric. This comforting one-pot meal combines fragrant basmati rice with fish and fresh parsley for a satisfying dinner.
The Method
Instructions
First, grab a large saucepan, about 20 centimeters across,that size works perfectly for this recipe. Pop in 50 grams of butter and let it melt gently over medium heat. Once that's melted and starting to bubble a little, add one medium onion, finely chopped. Take your time here and cook the onion gently for about 5 minutes. You want it to soften nicely and become sweet and tender, but be careful not to let it brown; we're aiming for that lovely translucent texture that will build a great flavor base.
Now, stir in the warm spices: toss in 3 split cardamom pods, a quarter teaspoon of turmeric for that beautiful golden color, one small cinnamon stick, and 2 bay leaves. Let these cook together for about a minute. You'll start to smell the wonderful, fragrant mix as the spices release their aromas into the butter and onion,such a comforting, inviting scent.
Next, tip in 450 grams of basmati rice. Give it a good stir to make sure every grain is coated in that spiced buttery goodness. This step is important because it helps keep the rice separate and flavorful once it cooks.
Pour in 1 liter of chicken or fish stock,you can choose whichever you prefer or have on hand,and add half a teaspoon of salt. Turn up the heat just enough to bring everything to a gentle boil. Once it reaches a boil, give the rice a quick stir to loosen any grains that might be sticking to the bottom of the pan. Then cover the pot with a close fitting lid, turn the heat down to low, and let it cook very gently for 12 minutes. This slow cooking will let the rice absorb all those lovely flavors without getting mushy.
While the rice is working its magic, fill a large shallow pan with water and bring it to a boil. Add 750 grams of un dyed smoked haddock fillet and let it simmer gently for about 4 minutes. You want the fish to be just cooked through , it should flake easily but still be moist and tender. Once cooked, carefully lift it out onto a plate and leave it to cool until it's comfortable to handle.
At the same time, pop 3 eggs into boiling water to hard boil. Let them cook for about 8 minutes so the yolks are firm but still creamy. Once done, drain the hot water, run the eggs under cold water for a bit to stop the cooking, then peel them and chop into bite sized pieces.
By now, your rice should be ready. Remove the lid and take out the bay leaves, cinnamon stick, and cardamom pods if you want to keep the texture smooth. Gently fold in the flaked smoked haddock and the chopped eggs. Cover the pot again and return it to the heat for another 2 to 3 minutes to warm everything through, allowing the flavors to blend beautifully.
Finally, stir in almost all of the 3 tablespoons of chopped fresh parsley, saving a little to sprinkle on top for garnish. Taste and season with a pinch of salt and some freshly ground black pepper to your liking. When serving, scatter the remaining parsley over the dish and add wedges of lemon on the side for a lovely fresh burst that brightens every bite.
Now, stir in the warm spices: toss in 3 split cardamom pods, a quarter teaspoon of turmeric for that beautiful golden color, one small cinnamon stick, and 2 bay leaves. Let these cook together for about a minute. You'll start to smell the wonderful, fragrant mix as the spices release their aromas into the butter and onion,such a comforting, inviting scent.
Next, tip in 450 grams of basmati rice. Give it a good stir to make sure every grain is coated in that spiced buttery goodness. This step is important because it helps keep the rice separate and flavorful once it cooks.
Pour in 1 liter of chicken or fish stock,you can choose whichever you prefer or have on hand,and add half a teaspoon of salt. Turn up the heat just enough to bring everything to a gentle boil. Once it reaches a boil, give the rice a quick stir to loosen any grains that might be sticking to the bottom of the pan. Then cover the pot with a close fitting lid, turn the heat down to low, and let it cook very gently for 12 minutes. This slow cooking will let the rice absorb all those lovely flavors without getting mushy.
While the rice is working its magic, fill a large shallow pan with water and bring it to a boil. Add 750 grams of un dyed smoked haddock fillet and let it simmer gently for about 4 minutes. You want the fish to be just cooked through , it should flake easily but still be moist and tender. Once cooked, carefully lift it out onto a plate and leave it to cool until it's comfortable to handle.
At the same time, pop 3 eggs into boiling water to hard boil. Let them cook for about 8 minutes so the yolks are firm but still creamy. Once done, drain the hot water, run the eggs under cold water for a bit to stop the cooking, then peel them and chop into bite sized pieces.
By now, your rice should be ready. Remove the lid and take out the bay leaves, cinnamon stick, and cardamom pods if you want to keep the texture smooth. Gently fold in the flaked smoked haddock and the chopped eggs. Cover the pot again and return it to the heat for another 2 to 3 minutes to warm everything through, allowing the flavors to blend beautifully.
Finally, stir in almost all of the 3 tablespoons of chopped fresh parsley, saving a little to sprinkle on top for garnish. Taste and season with a pinch of salt and some freshly ground black pepper to your liking. When serving, scatter the remaining parsley over the dish and add wedges of lemon on the side for a lovely fresh burst that brightens every bite.
Pairs Well With
