Hello, lovely readers! Today, I’m thrilled to share a recipe that’s both close to my heart and a beloved classic in many British households: Creamy Smoked Haddock Kedgeree. If you’ve never tried kedgeree before, you’re in for a real treat. This hearty dish, with its roots in colonial India adapted into British cuisine, is the perfect way to start your day–or enjoy any meal, really!
### A Nod to Tradition with a Modern Twist
Kedgeree traditionally combines fish, rice, and eggs–a simple yet flavour-packed combination. It’s said to have been inspired by the Indian dish “khichri,” which mixes lentils, rice, and spices. Over time, the British added their own flair, introducing smoked fish and cream to create this delectable dish.
### Memories of Home
I have fond memories of having kedgeree as a weekend breakfast. The scent of smoked haddock wafting through the kitchen would always mean a relaxed and leisurely start to the day. My wife and I would often sit down together with a steaming plate, a hot cup of tea, and good conversation, making it one of our favourite ways to spend a Sunday morning.
### Versatility for Any Meal
What makes kedgeree so wonderful is its versatility. While it’s traditionally a breakfast dish, it’s hearty enough to be enjoyed for brunch, lunch, or even dinner. The subtle smokiness of the haddock combined with aromatic spices, creamy textures, and the bright pop of peas makes for a wonderfully balanced meal. Plus, it’s a fantastic way to change up your usual meal routine.
### Let’s Get Cooking!
You’ll see that this dish is incredibly straightforward to prepare–no fancy techniques required, just good, honest cooking. And it all comes together surprisingly quickly, making it perfect for those times when you want something delicious without spending hours in the kitchen.
So, without further ado, let’s dive into our Creamy Smoked Haddock Kedgeree. I hope you enjoy making and eating it as much as I do!
#### Ingredients:
– 300g smoked haddock fillets
– 200g basmati rice
– 4 eggs
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground turmeric
– 1 tsp curry powder
– 100g frozen peas
– 50g butter
– 150ml double cream
– Juice of 1 lemon
– 1 tbsp fresh parsley, chopped
– Salt and pepper to taste
– 700ml water
#### Method:
1. **Poach the Haddock:**
– Place the smoked haddock fillets in a large pan and cover with 700ml of water. Bring to a gentle simmer over medium heat.
– Poach for 8-10 minutes until the fish is cooked through and flakes easily.
– Remove the fish from the water, reserving the poaching liquid. Set the fish aside to cool, then flake into large pieces, removing any bones and skin.
2. **Cook the Rice:**
– In a medium saucepan, add the basmati rice and pour in 400ml of the reserved poaching liquid.
– Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes or until the rice is tender and has absorbed the liquid.
– Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
3. **Boil the Eggs:**
– Place the eggs in a small saucepan, cover with water, and bring to a boil.
– Once boiling, reduce the heat to a gentle simmer and cook for 8-10 minutes for hard-boiled eggs.
– Drain and run under cold water to cool, then peel and quarter the eggs.
4. **Prepare the Kedgeree Base:**
– In a large pan, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
– Add the minced garlic, ground turmeric, and curry powder, and cook for another 2 minutes, stirring frequently.
5. **Combine Ingredients:**
– Add the cooked rice to the pan with the onions and spices, stirring to combine.
– Gently fold in the flaked smoked haddock and frozen peas. Cook for 3-4 minutes until the peas are heated through.
6. **Finish the Dish:**
– Pour in the double cream and stir to coat all the ingredients. Continue cooking for another 2 minutes until everything is well-mixed and heated through.
– Add the lemon juice, chopped parsley, and season with salt and pepper to taste. Stir gently to combine.
7. **Serve:**
– Transfer the kedgeree to serving plates and top with the quartered eggs. Serve immediately. Enjoy!
This kedgeree is a true comfort food that brings together the best of British and Indian flavours. I hope you give this recipe a try, and if you do, I’d love to hear how it turned out for you. Feel free to leave your comments and questions below. Happy cooking!
Ingredients
– 300g smoked haddock fillets
– 200g basmati rice
– 4 eggs
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground turmeric
– 1 tsp curry powder
– 100g frozen peas
– 50g butter
– 150ml double cream
– Juice of 1 lemon
– 1 tbsp fresh parsley, chopped
– Salt and pepper to taste
– 700ml water
Method
1. **Poach the Haddock:**
– Place the smoked haddock fillets in a large pan and cover with 700ml of water. Bring to a gentle simmer over medium heat.
– Poach for 8-10 minutes until the fish is cooked through and flakes easily.
– Remove the fish from the water, reserving the poaching liquid. Set the fish aside to cool, then flake into large pieces, removing any bones and skin.
2. **Cook the Rice:**
– In a medium saucepan, add the basmati rice and pour in 400ml of the reserved poaching liquid.
– Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes or until the rice is tender and has absorbed the liquid.
– Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
3. **Boil the Eggs:**
– Place the eggs in a small saucepan, cover with water, and bring to a boil.
– Once boiling, reduce the heat to a gentle simmer and cook for 8-10 minutes for hard-boiled eggs.
– Drain and run under cold water to cool, then peel and quarter the eggs.
4. **Prepare the Kedgeree Base:**
– In a large pan, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
– Add the minced garlic, ground turmeric, and curry powder, and cook for another 2 minutes, stirring frequently.
5. **Combine Ingredients:**
– Add the cooked rice to the pan with the onions and spices, stirring to combine.
– Gently fold in the flaked smoked haddock and frozen peas. Cook for 3-4 minutes until the peas are heated through.
6. **Finish the Dish:**
– Pour in the double cream and stir to coat all the ingredients. Continue cooking for another 2 minutes until everything is well-mixed and heated through.
– Add the lemon juice, chopped parsley, and season with salt and pepper to taste. Stir gently to combine.
7. **Serve:**
– Transfer the kedgeree to serving plates and top with the quartered eggs. Serve immediately. Enjoy!
