Smoked Haddock Kedgeree (Printable)

Tender smoked haddock mixed with spiced rice, creamy eggs, and fresh herbs for a flavorful dish.

# What's Needed:

→ Fish

01 - 14 oz smoked haddock fillets, undyed, skinless
02 - 2 cups whole milk
03 - 1 bay leaf

→ Rice

04 - 7 oz basmati rice
05 - 1 tbsp unsalted butter

→ Aromatics & Spices

06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tsp ground turmeric
09 - 1 tsp mild curry powder
10 - 1/2 tsp ground cumin
11 - 1/2 tsp ground coriander

→ Eggs

12 - 4 large eggs

→ Garnish & Finish

13 - 2 tbsp fresh parsley, chopped
14 - 2 tbsp fresh cilantro (coriander leaves), chopped
15 - 1 lemon, cut into wedges
16 - Salt and black pepper, to taste

# How to Make It:

01 - Place smoked haddock in a large saucepan with milk and bay leaf. Bring to a gentle simmer, cover, and poach for 8–10 minutes until fish flakes easily. Remove fish and set aside. Reserve poaching liquid.
02 - Rinse basmati rice under cold water until clear. Melt butter in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, turmeric, curry powder, cumin, and coriander, cooking for 1 minute until fragrant.
03 - Add rice to the saucepan, stirring to coat with spices. Pour in 1 2/3 cups (400 ml) of reserved poaching liquid, topping with water if necessary, and add a pinch of salt. Bring to a boil, cover, and simmer gently for 12–15 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes.
04 - Bring a small pot of water to a boil. Gently lower eggs in and cook for 8 minutes for just-set yolks. Cool in cold water, peel, and quarter.
05 - Flake haddock into large pieces, removing any bones. Fold fish and half of the parsley and cilantro into the rice. Warm gently over low heat if needed.
06 - Divide kedgeree among plates. Top with egg quarters. Scatter remaining herbs and serve with lemon wedges and black pepper.

# Tips for Success:

01 -
  • It looks fancy but forgives almost every mistake you make along the way.
  • The spices warm you without overwhelming the delicate fish.
  • You can prep most of it ahead and assemble just before serving.
  • Leftovers taste even better the next morning with hot coffee.
02 -
  • Rinsing the rice is non-negotiable, skip it and you'll end up with gummy, sticky grains instead of fluffy perfection.
  • Save that poaching liquid, it's already infused with smoke and bay and makes the rice taste like it simmered for hours.
  • Don't overcook the eggs, a jammy yolk that spills into the rice is what makes each bite luxurious.
03 -
  • Let the rice rest covered for five minutes after cooking, this final steam sets the grains and makes them perfectly fluffy.
  • Warm your serving plates so the kedgeree doesn't cool down too quickly, it's meant to be eaten hot and aromatic.
  • If reheating leftovers, add a splash of milk or water and warm gently to keep the rice from drying out.

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