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Nutrition: per serving

  • kcal324
    low
  • fat13g
  • saturates3g
  • carbs33g
  • sugars2g
    low
  • fibre1g
  • protein20g
    high
  • salt1.21g
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 4

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

Recipe from Good Food magazine, January 2011

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Comments, questions and tips (14)

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Overall rating

A star rating of 3.6 out of 5.23 ratings

gwernolpbbABHDr

Potentially good, but flawed recipe. The rice using this method was undercooked, it needs several more minutes. 3 minutes is not long enough for the eggs - they were so soft I couldn't peel them without them disintegrating. I got 4 half undercooked eggs from 6 eggs I boiled! Tasty though. If only…

Frantic Flapjack

A star rating of 4 out of 5.

Very good kedgeree recipe although it serves nowhere near 6. I got 3 portions out of it. I saved the milk and microwaved the fish for 3 minutes instead. I found the flavour was excellent and well rounded. Would make this again.

catie74

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

mdc06jh

tip

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

stoneturn

question

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

mdc06jh

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

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