BritishMain course
Kedgeree
Kedgeree is a classic British dish, a comforting mix of flaky smoked haddock, spiced rice, and hard-boiled eggs. The rice gets its warmth from curry powder and onion, while the haddock is gently poached in milk to keep it tender. Everything comes together in one pan, topped with fresh herbs for a bright finish.
19 minServes 4
Method
3 steps · 19 min total
- 01
Sauté Onion and Spices
Start by heating the vegetable oil in a large, lidded pan. Add the chopped onion and gently fry for about 5 minutes until it softens without taking on any color. Stir in the coriander and curry powder, season with salt, and continue to fry for another 3 minutes, until the spice mix becomes fragrant and starts to turn a light brown. - 02
Cook the Rice
Tip in the rice and stir it well to coat in the spices. Pour in 600ml water, stir, then bring to a boil; reduce to a simmer, cover, and cook for 10 minutes. Take the pan off the heat and leave to stand, covered, for another 10-15 minutes; the rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
