A fragrant Anglo-Indian breakfast of smoked haddock, basmati rice, boiled eggs, and curry spices, finished with fresh parsley and butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm serving dish
Garnishes: parsley, egg quarters, cayenne
Accompaniments: toast, mango chutney
Instructions
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1
Poach haddock in simmering water with a bay leaf for 8 min. Remove, flake into large chunks, discard skin and bones.
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2
Cook basmati rice in the poaching liquid until tender. Drain.
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3
Hard-boil eggs for 8 min. Cool, peel, and quarter.
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4
Melt butter in a large pan, sauté onion for 5 min. Add curry powder and turmeric, cook 1 min.
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5
Fold in rice and flaked haddock. Add cream and lemon juice. Warm through gently.
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6
Top with egg quarters, parsley, and a pinch of cayenne. Serve immediately.
Did You Know?
Kedgeree is a Victorian British adaptation of khichdi, an Indian rice-and-lentil dish — reborn with smoked fish for the English breakfast table.
Chef's Notes
Equipment Tips
- large saucepan
- frying pan
- saucepan for eggs
Garnishing
parsley, egg quarters, cayenne
Accompaniments
toast, mango chutney
The Story Behind Kedgeree
British colonists in India adapted the humble khichdi into kedgeree, adding smoked fish and eggs to suit English breakfast tastes. It became a staple of Victorian and Edwardian country house breakfasts and retains a devoted following today.
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