Kedgeree — Print Recipe — The Culinary Codex

A warming breakfast dish of flaked smoked haddock, basmati rice, hard-boiled eggs, and gentle spices — a Scottish-Indian fusion classic.

Ingredients

1 Cook rice according to packet instructions. Drain and set aside.
2 Poach smoked haddock in simmering water for 8 min. Drain, flake into large pieces, removing skin and bones.
3 Melt butter in a large pan. Fry onion for 5 min until soft. Add curry powder and turmeric, cook 1 min.
4 Add cooked rice, stir to coat in the spiced butter. Fold in flaked haddock gently.
5 Add cream, lemon juice, and most of the parsley. Season with pepper (the fish is salty).
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.