Kedgeree
By John Torode
Cooking time
Prep: 10 mins Cook: 35 mins Plus chillingSkill level
Moderately easyServings
Serves 4A hearty brunchtime meal
Nutrition and extra info
Nutrition per serving
- kcalories
- 506
- protein
- 28g
- carbs
- 71g
- fat
- 14g
- saturates
- 3g
- fibre
- 2g
- sugar
- 3g
- salt
- 1.71g
Ingredients
- 300g undyed smoked haddock fillet, skin on
- 2 bay leaves
- 300ml milk
- 4 eggs
- handful chopped parsley
- handful chopped coriander
For the rice
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp curry powder
- 300g easy-cook long grain rice, rinsed under running water
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Method
- For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
- Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Recipe from Good Food magazine, May 2009
Comments, questions and tips
Comments
I followed the recipe slavishly even though I know adding equal measures of rice and water ends in a slurry - no idea why I did that. In my experience it's 1.5 : 1 and 2 of water to one of rice is not good!
We did this recipe before with the 1.5 : 1 measure and with Nova Scotia smoked haddock and the smoked haddock here is really overdone so did it with unsmoked haddock this time - maybe a half & half would be good - rice was good.
It's a good recipe and we'll keep using it as a base to tweak it.
Hate throwing all that milk away from the poaching of the fish - any ideas anyone on how to use it?
I seem to be the only one missing the point here but I found this quite overwhelming for brunch. It's spicy and fishy and a bit dry, I should have expected that though seeing what goes in it. I think it might be nicer with plain fish too, smoked just makes it that much more intense. I'm sorry it didn't work for me. Boyfriend liked it though!
Try basmati rice instead of easy cook - it really adds to the flavour of the dish..
for best results cook one measure of rice to one measure of water, put the lid on and cook on a low heat for ten minutes and then switch of the heat (leaving the lid on) and let it steam for a further 3-5 minutes. The trick with this method is not to stir the rice during the cooking process as it will become sticky. You will find you can fluff the rice up with a fork after it's cooked - there's no draining or rinsing involved, which means the rice keeps it's flavour.