A simple and quick to prepare Smoked Haddock Kedgeree dish, mixing the smokiness of haddock with a warming mix of spice.
This simple smoked haddock kedgeree is a favourite dish of mine, due entirely to my love of smoked haddock and spice. The same cannot be said of Michelle, who for years has believed she hated fish and in particular smoked fish. I do love a challenge! Indeed this is why when I knew we were going to become Brand Ambassadors for Spice Kitchen, this dish sprang to mind immediately.
There are many variations as to the origin of this simply spiced rice dish. Its believed to be derived from the South Asian dish knichri. This is a comfort dish of lightly spiced rice and beans, ideal for spice fearing Brits in the early days of the Raj. However, it was the British who added the fish and egg to the dish. In India its likely to have been fresh local fish, the smoked haddock a later addition. This dish was very much part of the Victorian breakfast table for the wealthy.
Without a doubt the success of this dish is down to the subtlety of the spicing, indeed this is further improved by having the freshest of spice available to you. Using Spice Kitchen spices, what we had was a beautiful plate of food. In particular, Michelle and I both commented upon the cardamon, which really came through, not overpowering in any way just beautifully aromatic. As with all spices, buy them in small quantities and often, thus ensuring they are always fresh.
I’ve played with this recipe a lot over the years and read many versions. Some add cream, which I’ve tried but don’t particularly enjoy. Furthermore there are many variations in terms of spice. For example some recipes suggest adding curry powder, however I believe this can overpower the fish. After much playing with the recipe over the years, this is the way I like to eat it. Therefore what we have here is a delicately spiced fish, egg and rice dish. I would happily eat at any time of the day, equally good at dinner as it is at breakfast.
So, did this dish convince Michelle that her dislike of smoked fish is a thing of the past? Finally after years of cooking for my friend, Michelle has come to the conclusion that she likes fish. Furthermore, this dish is one she’ll be making again!
For another quick and simple recipe using smoked haddock, why not try our Omelette Arnold Bennett.
A quick and simple smoked haddock kedgeree, mixing the smokiness of haddock with some warming Indian spices. A really easy cook.
- 2 small undyed smoked haddock fillets approx 70-80g each
- 50 g ghee or butter
- 1 small onion diced
- 2-3 green cardamon pods
- 1 fresh bayleaf use dry if no fresh
- 2.5 cm cinnamon stick
- 1/2 tsp ground turmeric
- 160 g basmati rice
- 2 free-range eggs
- 400 ml chicken stock
- 1 small handful of parsley chopped
- salt & pepper
- poaching liquid
- 2 slices of onion
- 2 fresh bay leaves use dry if no fresh
- 6 black peppercorns
- 200 ml milk
Place all the poaching liquid ingredients into a large based saucepan and bring the liquor to the boil. Immediately turn down the heat to a gentle simmer and add the smoked haddock fillets, ensure there is enough liquid to cover the fish, if not add more water.
Poach the fish gently for 4-5 minutes then remove onto a plate and set aside to cool. Once the fish has cooled sufficiently break each fillet into large flakes and check there are no bones.
In a large frying pan add the ghee or butter and melt over a medium heat. Add the chopped onion and cook gently for 5 minutes until the onion has softened but not coloured. Add the spices and saute gently for a minute until the spices have released their aroma.
Stir the rice into the spicy onion mixture and ensure each grain is coated in the spiced butter.
Add the chicken stock and a teaspoon of salt, bring to the boil before turning down to a gentle simmer. Cover with a lid and cook for 15 minutes checking from time to time to ensure the rice hasn't dried out. Add a little more water during the cooking time if required.
Meanwhile hard boil the eggs for 7 minutes. Once cooked peel the eggs and roughly chop up, then set aside.
Once the rice has cooked stir through the smoked haddock flakes and the chopped up eggs, heat through for 2-3 minutes.
Check the seasoning and adjust as required. Stir through the chopped parsley and serve immediately onto warmed plates.
If you don't like smoked haddock, then hot smoked salmon is a good substitute. Likewise, you can substitute the parsley for coriander leaf.
Finally, the spices used in this recipe were provided courtesy of Spice Kitchen.
This recipe has been shared with CookBlogShare, where you will also find recipes by fellow food bloggers.