Kedgeree is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India and was introduced to the UK as a popular breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. During that time, fish was often served for colonial breakfasts so that fish caught in the early morning could be eaten while it was still fresh. It is rarely eaten for breakfast now, but is still a popular dish.
- 450g smoked haddock fillet
- 300ml milk
- 1 teaspoon ground nutmeg
- 300ml double cream
- 25g butter
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 pinch saffron, infused in 50ml water
- 2 bay leaves
- 1 teaspoon black mustard seeds
- 1 teaspoon yellow mustard seeds
- 250g basmati rice
- 450ml vegetable stock
- 4 eggs
- 2 spring onions, finely chopped
- 2 tablespoon coriander or chervil, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Put the haddock in a saucepan with the milk, nutmeg and cream and heat to a simmer. When simmering, cover and poach for 5 minutes. Remove the fish with a slotted spoon, and allow to cool. Remove the skin and flake the flesh, carefully removing any bones.
- Melt the butter in a medium saucepan and add the coriander, cumin, ground coriander, curry powder, turmeric, saffron, bay leaves, mustard seeds and the rice. Cook, stirring, for 2 minutes. Pour in the stock and season with a pinch of salt and pepper. Bring to the boil and simmer for 10 minutes.
- Meanwhile boil the eggs in a pan of water for 6 minutes. When the eggs are ready, run them under a cold tap, then peel and put aside till ready to serve.
- Stir the rice and add to the haddock. Add the spring onions, chop the eggs and add to the dish, gently stirring through.
- Sprinkle the coriander/chervil over the top and serve with wedges of lemon.
Tip: This dish is delicious with sea vegetables such as samphire.