Kedgeree

Story behind the dish

Kedgeree’s roots trace back to British colonial days in India, where it evolved from a spicy rice dish into a beloved breakfast classic in the UK. Its origins blend fragrant spices, smoky fish, and perfectly cooked eggs into a comforting, hearty meal that feels like a warm hug on a busy morning. Over time, it’s become a symbol of culinary adaptability—perfect for a brunch feast or a cozy dinner. Whether enjoyed in a bustling city home or a quiet countryside cottage, kedgeree offers a delightful taste of history and comfort in every bite.

Ingredients

• 10 oz (300 g) smoked haddock fillet
• 2 bay leaves
• 1 1/4 cups (300 ml) milk
• 4 large eggs
• Handful of fresh parsley, chopped
• Handful of fresh coriander, chopped
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 teaspoon ground coriander
• 2 teaspoons curry powder
• 1 1/4 cups (300 g) long-grain rice

Step-by-step

1. In a large, lidded pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté gently for about 5 minutes until softened but not browned.
2. Stir in the ground coriander and curry powder, and season with a pinch of salt. Continue cooking for another 3 minutes until the mixture begins to turn fragrant and slightly brown.
3. Add the rice to the pan, stirring well to coat all grains evenly with the spice and onion mixture.
4. Pour in 2 1/2 cups (600 ml) of water, stir, and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 10 minutes.
5. Remove the pan from heat and let it stand, covered, for another 10-15 minutes without lifting the lid—this ensures perfectly cooked rice.
6. Meanwhile, place the smoked haddock along with the bay leaves in a separate frying pan. Cover with the 1 1/4 cups (300 ml) of milk, then poach gently for about 10 minutes until the fish flakes easily.
7. Carefully remove the haddock from the milk, peel away the skin, and flake the fish into thumb-sized pieces.
8. In a small pot, gently boil the eggs for 4 1/2 to 5 minutes. Transfer them to cold water, peel, and cut into quarters.
9. Gently combine the flaked fish, quartered eggs, chopped parsley, coriander, and cooked rice in the pan. Warm everything through on low heat if needed.
10. Serve hot, garnished with a sprinkle of extra fresh herbs for a vibrant finish.

Chef’s tips & serving ideas

• For an extra touch of flavor, drizzle a squeeze of lemon juice over your kedgeree just before serving.
• Pair it with toasted bread or a simple side salad for a complete brunch or light dinner.

Closing thoughts

Kedgeree is more than just a dish; it’s a celebration of British culinary history woven with global spices and comforting ingredients. Its smoky, fragrant aroma and hearty texture make it a perfect dish to gather loved ones around the table, sharing stories over a warm plate of this timeless classic. Enjoy preparing and savoring this dish—each bite offers a taste of tradition and warmth.