Description
Kedgeree is a traditional British dish featuring gently poached smoked fish combined with curried buttered rice, peas, and boiled eggs. This comforting meal balances warm spices like curry powder and turmeric with the delicate flavors of smoked haddock or cod, creating a savory breakfast or brunch dish with a subtle Indian influence.
Ingredients
Scale
Fish and Stock
- 4 cups (1 litre) low-sodium chicken stock or broth
- 500g (1 lb) smoked haddock or cod, skin-on (or other smoked fish)
Rice
- 2 1/4 cups long grain rice, uncooked
Curried Butter Mixture
- 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 to preference)
- 1/2 tsp turmeric powder
Other Ingredients
- 1 cup frozen peas, thawed
- 1/2 cup coriander/cilantro leaves, roughly chopped (or substitute green onion or parsley)
- 3 hard boiled eggs, halved or quartered (cooked for 9 minutes)
Instructions
- Poach fish: Bring the chicken stock to a boil in a large saucepan or small pot. Place the smoked fish into the stock, ensuring it is nearly fully submerged. Reduce heat to maintain a gentle simmer with light ripples and poach the fish for 8 minutes or until it flakes easily with a fork. Remove the fish carefully onto a large plate.
- Flake fish: Once cool enough to handle, gently remove the skin by scraping with a butter knife. Flake the fish into large pieces, removing any bones you find.
- Reserve stock: Measure out 1/2 cup of the poaching liquid and set it aside for moistening the rice later.
- Cook rice (13 minutes): To the remaining poaching liquid in the saucepan, add the uncooked rice. Bring to a simmer over high heat, then cover with a lid and reduce heat to low. Cook the rice gently for 13 minutes until done.
- Rest rice (10 minutes): Remove the saucepan from heat, keeping the lid on. Let the rice rest undisturbed for 10 minutes, then fluff it gently with a rubber spatula to separate the grains.
- Prepare curried butter: While the rice rests, melt butter in a large (30cm/12″) non-stick skillet or pot over medium-high heat. Add crushed cardamom pods and curry leaves, stirring for 30 seconds to release aromas. Add diced onions and minced garlic, sautéing for about 5 minutes until the onions begin to brown at the edges, stirring frequently to prevent burning.
- Toss rice in spices: Lower the heat to medium. Stir in curry powder and turmeric to the butter mixture, then add the fluffed rice. Toss well so the rice is evenly coated and turns a bright yellow. Pour the reserved 1/2 cup of fish poaching stock over the rice and toss again to moisten and integrate flavors.
- Season: Taste the rice and season with salt if needed. Typically, the chicken stock provides sufficient saltiness, especially if store-bought. Mix thoroughly to distribute seasoning evenly.
- Add peas and fish: Stir in thawed peas and most of the chopped coriander, reserving some for garnish. Gently fold in the flaked fish pieces, taking care to keep some large chunks for texture.
- Serve: Spoon the kedgeree onto a large serving platter or individual plates. Top with halved or quartered hard boiled eggs and garnish with the remaining coriander leaves. Serve immediately and enjoy!
Notes
- Use skin-on smoked fish for better flavor and easier skin removal after poaching.
- Curry leaves are optional but add authentic aromatic flavor; substitute with fresh bay leaves if unavailable.
- Lightly crush cardamom pods to release fragrance without overpowering the dish.
- Ensure fish is gently poached—not boiled—to maintain moisture and texture.
- Low-sodium chicken stock is recommended to control salt levels; adjust seasoning after cooking as needed.
- Fluffing and resting rice after cooking ensures fluffy, separate grains.
- This dish is traditionally eaten for breakfast or brunch but works well anytime.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: kedgeree, British recipe, smoked haddock, curried rice, breakfast, brunch, easy rice dish
