Kedgeree

The story

Generations of cooks shaped Kedgeree around a recognisable combination of technique and local ingredients. It belongs to the practical home, bakery, pub and dining-room traditions that developed across Britain, where seasonality and thrift shaped recognisable comfort food. What distinguishes it is curried rice with smoked fish, eggs and herbs, shaped by Anglo-Indian breakfast traditions. Success depends on preserving that central contrast rather than adding unnecessary complexity. The dish helps explain how people in British cooking share food, mark occasions and use local produce. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.

Ingredients

• Main ingredients
• 300 g basmati ricerinsed
• 350 g smoked haddock
• 400 ml whole milk
• 4 piece eggs
• 180 g onion5 mm dice
• 2 tsp curry powder
• 50 g butter
• 20 g parsleychopped
• 1 piece lemonwedges

Method

1. Step 1

   Rinse the rice until the water is nearly clear. Cook in 450 ml lightly salted water, covered, for 12 minutes; rest off the heat for 10 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Poach the haddock in milk at 85–90°C for 7 minutes, then flake and remove bones.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Lower eggs into simmering water for 7 minutes, cool in ice water, peel and quarter.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Cook 5 mm diced onion in butter over medium-low heat for 8 minutes. Add curry powder for 30 seconds.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Fold in rice and haddock gently, heat for 3–4 minutes, then finish with parsley, eggs and lemon.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.