Kedgeree | Indian Spiced Rice With Smoked Haddock
This traditional British dish has its origins in colonial India. It’s a deliciously flavorful and hearty meal, typically comprising rice, flaked fish (often smoked haddock), hard-boiled eggs, and a medley of spices and seasonings. Enjoy this versatile kedgeree recipe for breakfast, brunch, lunch, or dinner.
Serves 4
Fresh Ingredients
320g smoked haddock
1 large onion, diced
30g butter
Handful of cooked peas
3 tablespoons of double cream
1/2 juice of one lemon
From The Pantry
3 tablespoons Peak & The Pantry Kedgeree Seasoning
2 teaspoons olive oil
2 hard-boiled eggs, quartered
140g basmati rice
1 bay leaf (included)
We have also included a bag of chilli flakes, this will allow you to tailor your own spice level.
Making Kedgeree
In a large frying pan, put the haddock with the skin facing up. Add 500ml (18fl oz) of water and bay leaves. Bring it to a gentle simmer
Cook the fish for 8-10 minutes until it is tender and flakes easily from the skin. Remove the fish and reserve the cooking liquid in measuring jug
Wipe out pan and add the butter and oil
Once foaming add the onions and cook until soft and about to turn brown add the kedgeree seasoning and cook for another 2 minutes
Add the rice and coat with the onions and spices, add 280 ml of the fish liquid
Bring to the boil and cover tightly for 15 minutes or until the rice is tender
Once the rice is cooked, uncover the pan and remove it from the heat. Gently mix in the cream, flaked fish, hard-boiled eggs, and lemon juice
Cover the pan with a folded tea towel and put it back on a very low heat for a few minutes until the fish is warmed through
