We’ve always loved kedgeree, despite the fact that we very often used to have it for a breakfast of left-overs when I taught my highly popular microwave cookery courses in which it featured. Many variations have been written – for salmon, tuna, lentils and many other things – but smoked haddock remains the best star ingredient and, of course, the most traditional. The downside of naturally smoked haddock is the lack of that yellow colour in the finished dish.
Print the recipe here
• 500g smoked haddock
• 4 large eggs
• 250g easy-cook long grain rice
• 1 large onion
• Large bunch of parsley
• 25g butter
• 1 tbsp curry paste, medium or hot
• 75g raisins
• 150ml pot double cream (optional)
1. Cut the haddock into three or four pieces to fit in a medium sized frying pan, cover with cold water and bring to the boil. Simmer for 10 minutes, the remove the fish from the pan to a plate, reserving the water.
2. Cover the eggs with cold water in a small pan, bring to the boil and simmer for 6 minutes. Drain and run under cold water immediately, then crack the shells and leave in the water for a minute or two. Peel the eggs while still warm.
3. Measure the fish liquor and make it up to 600ml with water. Add to the rice in a pan, bring to the boil and stir, then cover and simmer for 15 minutes. Leave to stand for 5 minutes.
4. Flake the haddock into large pieces, and roughly chop the eggs. Finely chop the onion and the parsley.
5. Melt the butter in a large pan, add the onion and cook slowly for 5 minutes, then add the curry paste and cook for a further 2 minutes. Add the haddock and rice and cook gently for 3-4 minutes, then add the eggs and raisins and continue to heat gently, stirring frequently, until piping hot. Season to taste, add the cream, if using, and heat for a further 1-2 minutes, then serve with the parsley stirred into the kedgeree.
• Mango chutney or tomato salad go very well with this.
• This recipe is the basis for my kedgerees. I ring the changes with my spicing and in the picture I have added nigella seeds at the last moment.
• Another favourite spice mix to add to kedgeree is Panch Phorun, a Bengali 5-spice mix. I buy mine from pinchseasonings.co.uk I also sometimes add fennel seed as well as the curry paste – the dish in the pic is garnished with fresh fennel.
• Smoked haddock produced here in Orkney is sublime.