Kedgeree with Smoked Haddock, Rice and Boiled Eggs
Lalkila Kitchen · Lalkila · Fish · Seafood · Eggs · Rice · Main dishes · Western influenced
Smoked haddock, spiced rice, herbs and firm boiled eggs make a substantial brunch or supper.
Ingredients
- 300g undyed smoked haddock
- 2 bay leaves
- 300ml milk
- 4 eggs
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 300g easy-cook long-grain rice, rinsed
- 600ml water
- 1 handful chopped parsley
- 1 handful chopped coriander
- Salt to taste
Method
- Soften onion in oil. Stir in ground spices and salt; cook briefly.
- Add rice and water. Bring to a boil, cover and simmer gently about 10 minutes, then rest covered 10–15 minutes. Check tenderness.
- Poach haddock with bay leaves in milk until it flakes and reaches 63°C/145°F. Remove skin and bones; flake.
- Separately boil eggs until yolks and whites are firm, cool, peel and quarter.
- Fold hot fish, eggs and herbs through hot rice and serve promptly.
Cooking notes
Use the specified easy-cook rice. Cool leftovers quickly in shallow containers and refrigerate promptly.
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Source and adaptation
Adapted from John Torode, Kedgeree, Good Food. Original recipe.
Lists method water; adds fully cooked eggs and thermometer guidance.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.