Ingredients

4 cups (1 litre) low-sodium chicken stock or broth

500g (1 lb) smoked haddock or cod, skin-on

2 1/4 cups long grain rice, uncooked

75g (5 tbsp) unsalted butter

15 curry leaves (optional)

6 green cardamom pods, lightly crushed

1 brown onion, diced

2 garlic cloves, finely minced

2 tsp curry powder (mild or spicy)

1/2 tsp turmeric powder

1 cup frozen peas, thawed

1/2 cup coriander (cilantro) leaves, roughly chopped (substitute green onion or parsley)

3 hard boiled eggs, halved or quartered

Instructions

Step 1: Bring the chicken stock to a boil in a large saucepan or small pot. Add the smoked fish so it is just submerged, then reduce the heat so the stock is gently simmering. Poach the fish for 8 minutes or until it flakes easily. Remove the fish and set aside on a large plate.

Step 2: Once cool enough to handle, remove the skin from the fish by gently scraping with a butter knife. Flake the fish into large pieces, checking carefully for any bones.

Step 3: Measure out 1/2 cup of the poaching liquid and set it aside to use later to moisten the rice.

Step 4: Add the rice to the remaining poaching liquid in the saucepan. Bring back to a simmer over high heat, then cover with a lid and reduce the heat to low. Cook for 13 minutes.

Step 5: Remove the saucepan from the heat and keep the lid on. Let the rice rest for 10 minutes, then fluff it gently with a rubber spatula.

Step 6: While the rice rests, melt the butter in a large non-stick skillet or pot over medium-high heat. Add cardamom pods and curry leaves, stirring for 30 seconds. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onions begin to brown at the edges, stirring regularly.

Step 7: Reduce the heat to medium. Stir in the curry powder and turmeric, then add the cooked rice. Toss the rice in the spiced butter mixture until evenly coated and yellow. Pour in the reserved 1/2 cup of fish stock and toss again to moisten the rice.

Step 8: Taste the rice and season with salt if needed, especially if you used a low-sodium stock broth. Mix well.

Step 9: Stir through the thawed peas and most of the chopped coriander, reserving a little for garnish. Gently fold in the flaked fish, keeping some pieces chunky.

Step 10: Serve the kedgeree on a large platter or individual plates. Top with the halved or quartered hard boiled eggs and garnish with the remaining coriander. Enjoy!

Tips & Variations

Use smoked cod as an alternative to haddock for a slightly different flavor.

If curry leaves are unavailable, substitute with bay leaves or omit them altogether without losing much flavor.

Swap coriander for fresh parsley or green onion if preferred or to suit family tastes.

Add a squeeze of lemon juice just before serving to brighten the flavors.

For more heat, use a spicy curry powder and add a pinch of chili flakes.

FAQs

Can I use fresh fish instead of smoked fish?

Fresh fish can be used, but smoking adds a distinctive flavor to kedgeree. If using fresh fish, you might want to add a bit of smoked paprika or liquid smoke to mimic that smoky taste.

Is kedgeree eaten hot or cold?

Kedgeree is traditionally served hot, especially when freshly made. However, it can also be enjoyed at room temperature or cold, making it a versatile dish for picnics or leftovers.