Classic British Kedgeree with Smoked Haddock

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Kedgeree is a comforting Anglo-Indian rice dish that crossed into Victorian Britain and became a beloved breakfast or brunch classic. Flaky poached smoked haddock is gently folded through buttery basmati rice perfumed with mild curry spices, finished with chopped hard-boiled eggs and fresh parsley. It is hearty, fragrant, and deeply satisfying any time of day.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 8 gSugar
• 32 gProtein
• 980 mgSodium
• 610 mgPotassium
• 240 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Rice

• 1 1/2 cups basmati rice
• 2 1/4 cups whole milk
• 1 small bay leaf
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter

For the Fish and Aromatics

• 1 lb (450 g) undyed smoked haddock fillets
• 1 cup whole milk (for poaching)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon mild curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly grated nutmeg
• Black pepper to taste

For Finishing

• 3 large eggs
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh chives, snipped
• 1 lemon, cut into wedges
• 1 tablespoon unsalted butter
• Salt to taste

Directions

1. Bring 1 cup of milk and 1 cup of water to a gentle simmer in a wide pan, add the smoked haddock fillets skin-side up, and poach for 4-5 minutes until the fish flakes easily. Lift the haddock out with a slotted spoon, let it cool slightly, then flake it into large chunks, discarding any skin and bones.
2. While the fish poaches, hard-boil the eggs: place them in a small saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Transfer to cold water, peel once cool, and roughly chop them.
3. Rinse the basmati rice under cool water until the water runs clear. In a heavy saucepan, melt 2 tablespoons of butter over medium heat, add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic, curry powder, turmeric, and nutmeg and cook for 1 minute until fragrant.
4. Add the rinsed rice to the pan and stir for 1 minute so each grain is coated in the spiced butter. Pour in 2 1/4 cups of whole milk with the bay leaf and salt, bring to a gentle simmer, cover, and cook on the lowest heat for 12-14 minutes until the milk has been absorbed and the rice is tender.
5. Remove the lid, discard the bay leaf, and gently fold the flaked smoked haddock into the rice along with the remaining 1 tablespoon of butter. Cover and let it rest off the heat for 5 minutes so the fish warms through.
6. Gently stir in most of the chopped eggs, parsley, and chives, taste, and adjust the seasoning with salt and plenty of black pepper. Pile onto warmed plates, scatter the reserved egg and herbs over the top, and serve immediately with lemon wedges for squeezing over.

Cook’s Notes

• Use undyed (natural) smoked haddock for the cleanest flavor; if the fish is very salty, soak it in cold water for 30 minutes before poaching.
• For a richer finish, swap in half-and-half or use a milk-and-cream mix in place of the full milk when cooking the rice.
• Traditionally kedgeree is eaten for breakfast, but it makes an excellent light dinner with a crisp green salad and extra lemon on the side.
• Add a small handful of peas or flaked toasted almonds at the end for color, texture, and extra nutrition.
• Leftovers keep in the fridge for up to 2 days; reheat gently with a splash of milk to stop the rice from drying out.

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