I love making this dish and it is the perfect comfort food and really easy to make. Any smoked fish can be used and I sometimes just buy what looks the best at the fishmonger, even smoked basa.

How to make it

Haddock Kedgeree

  • Prep Time: 20 mins / Cooking Time: 25 mins
  • Persons: 4

  • Ingredients
  • 50g butter
  • 1 onion finely chopped
  • 1/4 teaspoon ground tumeric
  • 1 teaspoon mile curry powder
  • 1 cinnamon stick
  • 350g basmati rice
  • 600ml chicken stock
  • 4 bay leaves
  • 4 eggs
  • 500g smoked haddock
  • Handful of chopped parsley
  1. Instructions
  2. Melt half the butter in a large pan and then add the onions until soft
  3. Add the tumeric, curry powder and cinnamon and stir in
  4. Add the rice to the onions and spices as well as the chicken stock bay leaves and a pinch of salt and stir up well
  5. Lay the fish on top of the rice and put a lid on for around 10 minutes
  6. Meanwhile add the eggs to some salted boiling water for 8 minutes
  7. Once the fish is cooked and the rice has dried a little break up the fish and stir in the remaining butter
  8. Place in bowls with the quartered eggs and serve hot