Kedgeree

Name: Kedgeree
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 fillet smoked haddock; 500 ml water; 2 bay leaves; 200 g basmati rice; 2-3 tbsp butter; 1 onion, finely chopped; 1 tbsp curry powder; Handful fresh parsley, chopped; Black pepper, ground; Splash milk; 4 eggs; 1/2 lemon, juiced

Sam Meadley @samm

Bristol, England, United Kingdom

Believe it or not I’ve never eaten kedgeree. I recently picked up some smoked haddock from my local fishmonger and thought I’d give it a go.

I looked around at a few different recipes and liked this idea of cooking the rice in the liquor leftover from poaching the fish. So that’s what I did!

Believe it or not I’ve never eaten kedgeree. I recently picked up some smoked haddock from my local fishmonger and thought I’d give it a go.

I looked around at a few different recipes and liked this idea of cooking the rice in the liquor leftover from poaching the fish. So that’s what I did!

Sam Meadley @samm

Bristol, England, United Kingdom

Believe it or not I’ve never eaten kedgeree. I recently picked up some smoked haddock from my local fishmonger and thought I’d give it a go.

I looked around at a few different recipes and liked this idea of cooking the rice in the liquor leftover from poaching the fish. So that’s what I did!

Believe it or not I’ve never eaten kedgeree. I recently picked up some smoked haddock from my local fishmonger and thought I’d give it a go.

I looked around at a few different recipes and liked this idea of cooking the rice in the liquor leftover from poaching the fish. So that’s what I did!

Saved

Ingredients

30 mins

4 servings

1fillet smoked haddock
500 mlwater
2bay leaves
200 gbasmati rice
2-3 tbspbutter
1onion, finely chopped
1 tbspcurry powder
Handfulfresh parsley, chopped
Black pepper, ground
Splashmilk
4eggs
1/2lemon, juiced

Saved

Steps

30 mins

1

Cut the fillet in half and place in a large pan. Cover with 500ml water, add a couple of bay leaves and and bring it to a gentle simmer for 10 mins. If it flakes easily it’s done.
2

Drain the fish reserving the liquid. You will use this to cook your rice. Add rice to a pan with the liquor and cook for 10 mins or so, covered, until most of the water is absorbed. Turn off the heat just before it’s all absorbed and let it gently finish cooking.
3

Healthy base of butter to the pancake and throw in the chopped onion and the curry powder.
4

Once the onions are softened and the curry powder is well mixed in add the rice, parsley, milk and a generous helping of black pepper.
Flake the fish into chunks and add to the pan and stir through with the lemon juice.
5

Boil the eggs for 6-7 mins, or however long you usually boil eggs for to get jammy yolks. I got distracted and cooked mine a bit too long.
Plunge into ice bath and peel. I had some help.
6

Kedgeree assemble!