Indian-Spiced Rice with Smoked Haddock
This is a classic kedgeree -simple, comforting, and full of flavour.
Smoked haddock, soft rice, warming spices, and eggs come together in one pan for a dish that works just as well for brunch as it does for an easy dinner. Using our Kedgeree seasoning keeps things straightforward, giving you balanced flavour without the need to measure individual spices.
Serves
4
You’ll Need
From the kit
- 3 tbsp Kedgeree seasoning
- 1 bay leaf
- Chilli flakes (optional, to taste)
Fresh ingredients
- 320g smoked haddock
- 1 large onion, diced
- 30g butter
- 2 tsp olive oil
- 140g basmati rice
- 2 hard-boiled eggs, quartered
- Handful of cooked peas
- 3 tbsp double cream
- Juice of ½ lemon
To Make
- Place the haddock in a pan, skin-side up. Add 500ml water and the bay leaf. Bring to a gentle simmer and cook for 8–10 minutes until the fish flakes easily. Remove and reserve the cooking liquid.
- Wipe the pan and add butter and oil. Cook the onion until soft and lightly golden.
- Stir in the kedgeree seasoning and cook for 1–2 minutes until fragrant.
- Add the rice and stir to coat. Pour in 280ml of the reserved fish liquid.
- Bring to the boil, cover, and simmer for 15 minutes until the rice is tender.
- Remove from heat and gently fold in the flaked fish, eggs, peas, cream, and lemon juice.
- Cover and warm through gently before serving.
Why It Works
The seasoning blend adds warmth and depth without overpowering the smoked fish, while the lemon and cream keep everything balanced.
Best Served With
Something fresh on the side or just as it is for a comforting, complete meal.
