VIDEO : Perfect Smoked Haddock Kedgeree

I love the smokey, buttery taste of kedgeree, but it’s an often overlooked breakfast in the age of avo on toast. This delicious savoury classic remains a favourite of mine, and I think it should be brought back to the breakfast table. Here I am going to show you one of my favourite versions.


Perfect Smoked Haddock Kedgeree
serves 4

1 cup basmati rice
200g smoked haddock
50g butter or mild flavoured olive oil
1 large onion, finely chopped
¼-½ green chilli, deseeded and cut into thin rings
3 crushed cardamom pods
2 tsp curry powder
1 ground coriander
½ tsp lemon zest – ½ lemon, cut into 4 wedges
1 heaped tsp sea salt
1 small bunch of coriander, chopped
2 medium (6-minute) boiled eggs, peeled and cut in half
Baby cress, to serve
Crème fraîche, to serve


Toss the rice briefly under running water, then put it in a large pan and cover with cold water. Leave for at least half an hour. Bring a large pot with water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered, on a medium-high heat for exactly 8 minutes. Skim the foam off the top.

Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Allow to sit for 10 minutes, then take it out of the water and, when cool enough to handle, pull off the skin and break the fish into large flakes.

Melt one heaped tbsp of butter/olive oil in a large oven-proof frying pan, over a lowish heat, and add the onion. Fry gently until softened, then stir in the chilli, cardamom pods and curry powder. Cook for a couple of minutes, then remove the caramelised onions with a spoon and add to the rice. Add the remaining butter to the pan. Briefly mix the coriander leaves and onions into the rice and add the fish flakes, taste and season, adding any extra salt if needed.

Divide between bowls and top with the boiled egg halves, lemon zest, cress and serve alongside wedges of lemon and crème fraîche.

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