Kedgeree
A classic British dish featuring smoked haddock, aromatic spiced rice, and eggs. Light, delicious, and incredibly satisfying — perfect for breakfast or a light supper.
Ingredients
- 300 g Smoked haddock
- 2 pcs Bay leaf
- 300 ml Milk
- 4 pcs Eggs
- Parsley
- Coriander
- 2 tbsp Vegetable oil
- 1 pcs Onion
- 1 tsp Coriander seeds
- 2 tsp Curry powder
- 300 g Rice
- 600 ml Water
- to taste Salt
Instructions
- Heat the oil in a large saucepan with a lid. Add the chopped onion and fry over medium heat for 5 minutes until soft but not browned.
- Add the coriander seeds, curry powder, and salt. Continue to fry for another 3 minutes until the mixture turns brown and fragrant.
- Add the rice and stir well. Pour in 600 ml of water, stir, and bring to a boil.
- Reduce the heat, cover the saucepan with a lid, and simmer for 10 minutes. Remove from heat and leave covered for a further 10–15 minutes. Do not lift the lid early, as this ensures the rice becomes perfectly fluffy.
- While the rice is cooking, place the haddock and bay leaves in a pan. Cover with milk and cook over medium heat for 10 minutes until the fish flakes easily. Carefully remove the fish, discard the skin, and break into finger-sized pieces.
- Place the eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat and cook for 4.5–5 minutes. Cool the eggs in cold water, peel, and cut into quarters.
- Gently fold the rice, fish, eggs, fresh parsley, and coriander together in the saucepan. Serve hot, garnished with additional fresh herbs.