A fragrant Anglo-Indian breakfast of smoked haddock, basmati rice, boiled eggs, and curry spices, finished with fresh parsley and butter.
Ingredients
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350g smoked haddock fillets
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250g basmati rice
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4 large eggs
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50g butter
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1 onion, finely diced
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2 tsp mild curry powder
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1 tsp turmeric
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1 bay leaf
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150ml double cream
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Juice of half a lemon
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Fresh flat-leaf parsley, chopped
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Salt and pepper
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Cayenne pepper
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.