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5 from 1 vote

simple smoked haddock kedgeree

A quick and simple smoked haddock kedgeree, mixing the smokiness of haddock with some warming Indian spices. A really easy cook.
Course Brunch
Cuisine Indian
Keyword Easy, Quick, Simple
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 748kcal
Author Lesley Garden

Ingredients

  • 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
  • water

Instructions

  • 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.

Notes

If you don't like smoked haddock, then hot smoked salmon is a good substitute. Likewise, you can substitute the parsley for coriander leaf.

Nutrition

Calories: 748kcal | Carbohydrates: 85g | Protein: 20g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 244mg | Sodium: 407mg | Potassium: 617mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8.8% | Vitamin C: 7.5% | Calcium: 19.9% | Iron: 14.2%