Classic Kedgeree
by Tavolino
A traditional British brunch dish featuring smoked haddock, fluffy rice, and soft-boiled eggs, seasoned with aromatic curry spices.
Ingredients
- vegetable oil 3 tbsp
- large onion 1
- ground coriander 1 tsp
- turmeric 1 tsp
- curry powder 2 tsp
- long grain rice 200g
- eggs 6
- milk 400ml
- un-dyed smoked haddock 300g
- bay leaves 2
- fresh coriander and parsley small handful
Preparation
- 1
Place 6 eggs in a saucepan of boiling water and boil for 7 minutes.
- 2
Drain the eggs, cool them in cold water, peel, and set aside.
- 3
Place 300g un-dyed smoked haddock in a pan, cover with 400ml milk and 2 bay leaves.
- 4
Bring to a simmer and cook the fish for 5 minutes until just opaque.
- 5
Remove the fish, flake the flesh into chunks, discarding skin and bones. Reserve the milk.
- 6
Heat 3 tbsp vegetable oil in a large pan and soften 1 chopped large onion.
- 7
Stir in 1 tsp ground coriander, 1 tsp turmeric, and 2 tsp curry powder.
- 8
Add 200g long grain rice to the pan and stir to coat in the spices.
- 9
Pour in the reserved milk and enough water to reach double the volume of the rice.
- 10
Cover and simmer the rice for 15 minutes until tender and liquid is absorbed.
- 11
Gently fold the flaked smoked haddock into the cooked rice.
- 12
Quarter the peeled eggs and arrange them on top of the rice mixture.
- 13
Garnish with a small handful of fresh coriander and parsley before serving.