A warming breakfast dish of flaked smoked haddock, basmati rice, hard-boiled eggs, and gentle spices — a Scottish-Indian fusion classic.
Instructions
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1
Cook rice according to packet instructions. Drain and set aside.
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2
Poach smoked haddock in simmering water for 8 min. Drain, flake into large pieces, removing skin and bones.
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3
Melt butter in a large pan. Fry onion for 5 min until soft. Add curry powder and turmeric, cook 1 min.
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4
Add cooked rice, stir to coat in the spiced butter. Fold in flaked haddock gently.
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5
Add cream, lemon juice, and most of the parsley. Season with pepper (the fish is salty).
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6
Top with quartered hard-boiled eggs and remaining parsley. Serve immediately.
Did You Know?
Kedgeree travelled from India to Scotland via the British Raj — Indian khichdi became a favourite Scottish breakfast dish in the Victorian era.
The Story Behind Kedgeree
Kedgeree is a Scottish adaptation of the Indian dish khichdi (rice and lentils), brought back by Scots who served in India during the British Raj. It was adapted to local ingredients — smoked haddock replacing the lentils — and became a staple of grand Scottish country house breakfasts. The gentle spicing bridges East and West in a uniquely Scottish way.
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