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Classic Smoked Haddock Kedgeree
Traditional dish · British
A traditional British breakfast or brunch dish featuring smoked haddock, flaked into curried rice with hard-boiled eggs and fresh parsley.
Ingredients
- Smoked haddock400g
- Basmati rice200g
- Butter50g
- Onion1 medium
- Curry powder1-2 tbsp
- Hard-boiled eggs4
- Fresh parsleya handful
- Milk300ml
- Saltto taste
- Black pepperto taste
Steps
- 1
Poach the smoked haddock in milk until just cooked. Remove the fish, reserving the milk. Flake the fish into large pieces, removing any skin or bones.
- 2
Cook the basmati rice according to package directions. Drain well.
- 3
Finely chop the onion and sauté in butter until softened.
- 4
Stir in the curry powder and cook for 1 minute until fragrant.
- 5
Add the cooked rice, flaked haddock, and reserved milk to the pan. Stir gently to combine and heat through.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot, garnished with chopped hard-boiled eggs and fresh parsley.
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