Name: Classic kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 3 tbsp vegetable oil; 1 large onion finely chopped; 1 tsp ground coriander; 1 tsp turmeric; 2 tsp curry powder; 200g long grain rice rinsed under cold water; 6 eggs; 400ml milk; 300g un-dyed smoked haddock; 2 bay leaves; small handful coriander and parsley, chopped

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Classic kedgeree

Classic kedgeree

John Torode

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Serves 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.6 out of 5.23 ratingsRate

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Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish

Gluten-free

Nut-free

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Juicy Lucy pudding

A star rating of 4.6 out of 5.30 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp vegetable oil
1 large onion

finely chopped
1 tsp ground coriander
1 tsp turmeric
2 tsp curry powder
200g long grain rice

rinsed under cold water
6 eggs
400ml milk
300g un-dyed smoked haddock
2 bay leaves
small handful coriander

and parsley, chopped

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Nutrition: per serving

kcal324

low
fat13g
saturates3g
carbs33g
sugars2g

low
fibre1g
protein20g

high
salt1.21g

Method

step 1

Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don’t lift the lid before the end of the time.
step 2

Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
step 3

Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
step 4

Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.

Recipe from Good Food magazine, January 2011

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A star rating of 3.6 out of 5.23 ratings

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