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Kedgeree

Course: Main Course, Pescatarian main course
Cuisine: Anglo-Indian, Indo-British
Keyword: Kedgeree
Servings: 8

Ingredients

  • large filet of smoked haddock, skinned, boned
  • 200 ml whole milk, to just cover the fish
  • 1 bit mace
  • 3 cardamom pods
  • 1 large brown onion, finely chopped
  • 50 g butter
  • 3 tbsp garam masala
  • 1 pinch saffron or turmeric
  • 400 g basmati rice
  • 800ml to 1 litre veg or fish stock
  • 4 eggs, boiled
  • handful fresh parsley
  • 1 lemon, juice of

Instructions

  • Preheat the oven to 180C. Put the smoked haddock, milk, mace, cardamom, in a baking tray. Cover with foil and bake for 10/15 minutes. Remove from oven, let it cool. Remove the fish to a dish and reserve the spicy milk mixture.
  • In a large, wide saucepan, fry the onion in the butter, then add the spices - garam masala and saffron/turmeric. Then add the spicy milk mixture. Fry for a few minutes then add the rice.
  • Fry the rice then gradually add the veg/fish stock. Adjust for seasoning, you may need to add salt.
  • When the rice is cooked and the liquid has been absorbed, add the haddock, broken into large flakes. Carefully mix into the dish.
  • You can transfer this to a serving dish at this point, adding halved boiled eggs to the top and the flat leaf parsley. Add in the lemon juice. Serve warm or cold.

Alternative rice method:

  • Rather than stirring the basmati rice into the fried onion/spice mix, steam the rice in a rice cooker. Remove when cooked, then stir into the onion/spice/milk mixture. Add the haddock, halved boiled eggs, parsley and lemon juice. Serve.