Cooking Lucid
Kedgeree
Smoked haddock, rice, and hard-boiled eggs with curry spices — a colonial-era breakfast dish that became a British classic.
Prep 10 min
Cook 30 min
Total 40 min
Serves 4
Ingredients
Step 1 — Poach the fish
- 1 lb smoked haddock fillets
- 2 cups whole milk
- 2 bay leaves
- 4 whole peppercorns
Step 2 — Cook rice and assemble
- 2 cups basmati rice (cooked)
- 4 hard-boiled eggs (quartered)
- 2 tbsp butter
- 1 onion (diced)
- 2 tsp curry powder
- 3 tbsp fresh parsley (chopped)
- Lemon wedges
Instructions
- 1
Poach haddock
Gently poach haddock in milk with bay leaves and peppercorns 8–10 minutes until flaky. Reserve milk, flake fish, discard skin and bones.
- 2
Assemble kedgeree
Sauté onion in butter until soft. Add curry powder, cook 1 minute. Fold in rice, flaked fish, and a splash of poaching milk. Heat through gently.
- 3
Serve
Top with egg quarters and parsley. Serve with lemon wedges.
Nutrition per serving: 420 cal · 28g protein · 48g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
