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Smoked Haddock Kedgeree with a Hint of Bengali Spice
60% authentic · Anglo-Indian Fusion
An inspired twist on kedgeree, incorporating subtle Bengali spices like turmeric and mustard seeds for a more complex flavor profile.
Ingredients
- Smoked haddock400g
- Basmati rice200g
- Ghee or butter40g
- Onion1 small
- Garlic2 cloves
- Ginger1 tsp grated
- Mustard seeds1 tsp
- Turmeric powder1/2 tsp
- Ground cumin1/2 tsp
- Hard-boiled eggs4
- Fresh cilantroa small bunch
- Curry leavesa few (optional)
- Milk300ml
- Saltto taste
- Black pepperto taste
Steps
- 1
Poach the smoked haddock in milk until cooked. Remove, reserve milk, and flake the fish.
- 2
Cook basmati rice as per package instructions. Drain well.
- 3
Heat ghee or butter in a pan. Add mustard seeds and let them splutter. Add chopped onion, garlic, and ginger, sauté until softened.
- 4
Stir in turmeric and cumin, cook for 30 seconds.
- 5
Add the cooked rice, flaked haddock, and reserved milk. Stir gently to combine and heat through.
- 6
If using, lightly fry curry leaves until crisp.
- 7
Season with salt and pepper. Serve garnished with chopped hard-boiled eggs, fresh cilantro, and fried curry leaves.
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