Kedgeree
Kedgeree is a vibrant and flavorful one-pot dish that beautifully combines spiced basmati rice, tender flakes of smoky haddock, and the creamy richness of hard-boiled eggs. Poached in a delicate mixture of milk and water, the fish is infused with subtle softness, while fragrant spices like turmeric, cumin, and coriander elevate the rice to aromatic perfection. Frozen peas add a pop of green, and a touch of fresh parsley and lemon juice brightens every bite. Ideal for brunch, lunch, or dinner, this Anglo-Indian classic is a satisfying fusion of textures and flavors, all served with a wedge of lemon for an extra zing. Perfect for seafood lovers, "Kedgeree" is as comforting as it is exotic.
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Recipe Information
Ingredients
- 200 g basmati rice
- 300 g smoked haddock fillet
- 500 ml milk
- 250 ml water
- 30 g unsalted butter
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 100 g frozen peas
- 4 hard-boiled eggs, peeled and quartered
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 4 lemon wedges, for serving
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
Place the smoked haddock fillets in a shallow pan. Pour in the milk and water, ensuring the fish is submerged. Bring to a gentle simmer over medium-low heat. Poach for about 8-10 minutes, or until the fish is just cooked and flakes easily.
Using a slotted spoon, remove the haddock from the pan and set aside to cool. Reserve 250 ml of the poaching liquid and discard the rest. Once cool, flake the haddock into bite-sized pieces, discarding any skin and bones.
In a large skillet or saucepan, heat the butter and vegetable oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic, turmeric, cumin, and coriander. Cook for another 1-2 minutes, until the spices are fragrant.
Add the rinsed basmati rice to the skillet, stirring to coat the grains in the aromatic mixture.
Pour in the reserved poaching liquid and bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the liquid is fully absorbed.
Stir in the frozen peas, flaked haddock, and gently mix to combine. Cover and cook for an additional 2-3 minutes, until the peas are heated through.
Remove from heat and carefully fold in the quartered hard-boiled eggs. Season with salt, black pepper, fresh parsley, and a squeeze of lemon juice.
Serve the kedgeree warm, garnished with additional parsley and lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 46.3 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1010 mg | 78% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3144 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
