Kedgeree is very easy to make, very tasty and perfect for a weekend brunch. We have our own smoked haddock that will perfect for this recipe.
This is a very traditional dish that was very popular with returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times. The name Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier.
Haddock smoked in our Crouch End shop
Walter Purkis smoked haddock has been cured on our own premises. This is real local food as our 133-year-old Victorian smokehouse,is part or our Crouch End Broadway shop. We smoke the haddock using oak chips and recipes that have been handed down from at least six generations of the family, without the need for additives and colouring.
Ingredients for Kedgeree
500g Walter Purkis smoked haddock fillet
2 bay leaves
200g basmati rice
4 free-range eggs
1 Large onion chopped
3 tbsp chopped fresh parsley
Juice of half a lemmon
Cooking method for Kedgeree
First you need to poach the Haddock. Place the haddock in a large pan (skin-side up) just cover with water add the bay leaves and bring the water gently to the boil. Simmer for 8 minutes or until it is just cooked and will flake easily. Drain the fish keeping the poaching liquid.
Pour the cooking liquid into a medium saucepan and add in the rice (do rinse your rice before cooking). Bring to the boil and simmer the rice gently for 10 minutes. Remove from the heat and allow the rice to stand in the liquor for 3-5 minutes more. This will allow time for the rice to absorb all the fish flavour from the cooking liquid.
While the rice is boiling prepare the hard boiled eggs. Add the eggs to the water and cook for 8 minutes. Cool under cold running water and when cool enough to handle, peel them carefully and set aside.
Next melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stir regularly to prevent any browning. Once soft add a large tablespoon of curry powder and cook for a further 3 minutes – keep stirring.
Add the cooked rice to the pan and stir in the onions. Follow with 3 tablespoons of double cream, chopped parsley and season with some freshly ground black pepper. Keep a little parsley in reserve to sprinkle on top when you serve the dish.
Flake the cooked haddock – aim to keep them in large chunks and add these to the pan. Stir the lemon juice and cook for a couple of minutes. Stir gently so that the fish stays in large peices. Cut the eggs into quarters and place them on the rice. Keep ion a gentle heat to warm the eggs – keep a lid on to keep the moisture in and prevent the dis from drying out.
If you are not serving right away you can keep the kedgeree in a warm covered dish a few dabs of butter will be good here.
This is a very flexible recipe and you can customise it to taste. Try swapping some of the haddock for salmon or adding peas.