Kedgeree is a traditional British dish made with flaked fish, rice, eggs, and spices. It's a hearty meal perfect for breakfast or brunch.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 200 grams basmati rice
- 0.5 teaspoon black pepper
- 50 grams butter
- 1 tablespoon curry powder
- 4 eggs
- 2 tablespoons fresh parsley
- 1 lemon
- 1 onion
- 1 teaspoon salt
- 400 grams smoked haddock fillets
Directions
Step 1
Place the smoked haddock fillets in a shallow pan, cover with water, and bring to a simmer. Cook for 10 minutes or until the fish flakes easily. Remove the fish from the water and set aside.
Step 2
Cook the basmati rice according to the package instructions. Once cooked, drain and set aside.
Step 3
Hard boil the eggs in a saucepan for 10 minutes. Once cooked, peel and chop them into quarters.
Step 4
In a large frying pan, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent.
Step 5
Stir in the curry powder and cook for an additional minute until fragrant.
Step 6
Add the cooked rice to the pan and stir well to combine with the onions and spices.
Step 7
Flake the smoked haddock into the pan, removing any bones, and mix gently with the rice mixture.
Step 8
Add the chopped boiled eggs and fresh parsley, stirring gently to combine.
Step 9
Season with salt and black pepper, adjusting to taste.
Step 10
Serve the kedgeree hot, garnished with lemon wedges for squeezing over the top.