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Kedgeree used to be a part of the full Victorian British breakfast. An Anglo-Indian dish that we stole from India and changed it to fit with what we had available at the time. It’s still a favourite of mine and really filling, so it sets you up for the day. You can use any fish that you like, but smoked haddock in particular is perfect with it.
Kedgeree
A British breakfast classic
Ingredients
- 2 eggs
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 filet smoked haddock
- 1/2 pint milk
- 1/2 pint vegetable, chicken or vegetable stock
- 1 cup Basmati Rice
- 1 large brown onion
- 1 tsp ginger
- 1 tsp garlic
Instructions
- Boil the eggs for 8 minutes
- Chop onion finely
- chop parsley finely
- poach the haddock in the milk for about 10 minutes on a very gentle simmer
- fry the onions in a large pan for 3 minutes
- Add the ginger and garlic to the onions and fry for a minute
- Add the turmeric, mustard seeds, cumin and curry powder to the pan
- add the vegetable stock
- add the rice. After stirring, cover pan and simmer for 10 minutes
- Once the liquid has reduced add the poaching milk from the haddock.
- Skin the haddock and break into pieces then add to the pan
- add the sliced hard boiled eggs to the pan and cover for 5 minutes
- Just before serving, sprinkle with chopped parsley
