Quick Smoked Haddock Kedgeree

Flaked smoked haddock, curried rice and soft eggs in a classic quick-cook kedgeree.

TIME BREAKDOWN
Prep: 8 min
Cook: 22 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 400g undyed smoked haddock fillets
  • 300ml whole milk
  • 1 bay leaf
  • 30g butter
  • 1 onion, finely chopped
  • 2 tsp medium curry powder
  • 300g basmati rice
  • 600ml boiling water
  • 4 eggs
  • 100g frozen peas
  • Juice of 1/2 lemon
  • 3 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Put the haddock, milk and bay leaf in a wide pan and bring to a gentle simmer. Poach for 5 minutes until the fish flakes easily. Lift out, flake into large pieces and discard the skin. Keep the milk.

  2. Melt the butter in a large lidded pan over a medium heat. Cook the onion for 4 minutes, add the curry powder for 1 minute, then stir in the rice.

  3. Pour in the boiling water and 100ml of the poaching milk. Cover and cook gently for 10 minutes until the rice is tender and the liquid has absorbed.

  4. Meanwhile, boil the eggs for 7 minutes, then cool under cold water, peel and quarter.

  5. Stir the peas into the rice for the final 3 minutes. Gently fold through the haddock, lemon juice and parsley. Season and top with the eggs.