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Kedgeree garnished with parsley in a gratin dish
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Kedgeree

Buttery Kedgeree makes a great brunch. Smoked haddock, boiled eggs and brown rice - all cooked on the hob.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Brunch
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 600 g undyed smoked haddock
  • 500 ml water
  • 120 g butter
  • 1 medium onion
  • 1 tablespoon garam masala (15ml)
  • 200 g brown rice
  • 3 hard-boiled eggs
  • 2 tablespoons freshly chopped parsley, heaped tablespoon (90ml)
  • Salt and pepper

Equipment

Medium saucepan
gratin dish

Instructions

Boil the eggs:

  • Put the eggs in a small saucepan and three-quarters fill with cold water.
    You want enough water so that it won't get boiled away
  • Bring the water to the boil. Put the lid on the saucepan and turn off the heat and leave on the hotplate for 10 minutes
  • Take the eggs out and put in  a bowl (or sink) of cold water for 5 minutes to stop them continuing to cook
    If you're making boiled eggs to eat cold, leave in the water for at least 10 minutes

For the Kedgeree:

  • Place the haddock fillets in a saucepan and cover with 500ml cold water. Bring to the boil, then reduce the heat and simmer gently for about 8 minutes
  • Meanwhile, finely chop the onion
  • When the fish is cooked, drain the cooking water into a measuring jug. Transfer the haddock to a dish or plate, cover with a lid or foil and keep warm
  • Using the same saucepan, melt 50g of butter over a medium heat and soften the onion in it for 5 minutes. Add the garam masala and cook for a few seconds. Add the rice and stir well to coat the grains, turning up the heat to high
  • Add 500ml of cooking water (top up if necessary) and a teaspoon of salt and bring to the boil. Turn the heat down so that the rice simmers for about 30 minutes until tender
    If you are using white rice, this will take about 15 minutes
  • 5 minutes before the end of the rice cooking time, remove the skins from the haddock and flake it. Chop each egg into 8 pieces. Chop the parsley
  • With a fork, stir the flaked fish, boiled eggs, half the parsley and the remaining butter into the rice. Check the seasoning and add pepper and more salt if needed. Cover the pan and replace on the low heat for 5 minutes
  • Tip the kedgeree gently into a serving dish and garnish with the rest of the parsley

Notes

Everyday Cooks tip:
  • Kedgeree keeps well on a hot tray, so it's a good meal if people are eating at different times