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Classic kedgeree

Classic kedgeree

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(9 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 6
Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish

Nutrition and extra info

Nutrition per serving

  • kcalories324
  • fat13g
  • saturates3g
  • carbs33g
  • sugars2g
  • fibre1g
  • protein20g
  • salt1.21g
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Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 200g long grain rice, rinsed under cold water
  • 6 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 300g un-dyed smoked haddock
  • 2 bay leaves
  • small handful coriander and parsley, chopped

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Method

  1. Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don’t lift the lid before the end of the time.

  2. Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.

  3. Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.

  4. Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.

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Comments, questions and tips

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Comments (10)

catie74's picture

for those who find this lacking in the smoked haddock flavour, try poaching the haddock before you cook the dish then using the milk to cook the rice instead of water. Also ensures the milk isn't wasted

BaronSqwelch's picture
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Might give the rice another minute or two next time...I used smoked cod as it was all I had to hand too.

*edit* unsure why my 4 star rating is a 1 tho

vivlepper's picture
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We love this one in our family, have two under 3's who demolish it every time.. a staple! Thanks

professoroffood's picture
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Aye

professoroffood's picture
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Bloody geat!

2_theloo4times's picture

Living in The Netherlands smoked haddock is virtually impossible to get - what would be the best alternative ?

rhardman's picture
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Too bland. Could not taste the fish much, but can't get rid of the smell of it! The rice on its own would make a nice accompaniment to something though.

spacemanspiff's picture
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I used smoked alaskan salmon which added a nice salty taste to it, this is my husbands favourite breakfast and it's really easy to make.

chirozo's picture
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Used white fish as I didn't have any smoked but it tasted fine. Will try it with softer eggs next time.

valeriewomble's picture
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A little bland for our taste. Didn't really taste the smoked haddock enough. Will try leftovers as a cold salad tomorrow.

Questions (2)

stoneturn's picture

At what point do you use the bay leaves? There is no mention of them in the method.

mdc06jh's picture

I think you're meant to put them in withe fish when poaching it

Tips (1)

mdc06jh's picture

Used the milk from the fish to cook the rice. Why waste it eh?

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