Kedgeree

Name: Kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 550 g (1 1/4lb) undyed smoked haddock; 750 mL (1 1/4 pints) hot fish stock; 40 g (1 1/2oz) butter; 1 onion, finely chopped; 1 tsp. curry powder; 1/2 tsp turmeric; 1/4 tsp cayenne pepper; 200 g (7oz) long grain rice; 4 medium eggs; Large handful of coriander, roughly chopped

This curried rice and flaked fish breakfast dish originated among British colonials in India. It was brought over to the UK in Victorian times and was soon adopted as a firm favourite

By The GH Kitchen TeamPublished: 02 September 2008

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

550 g (1 1/4lb) undyed smoked haddock
750 ml (1 1/4 pints) hot fish stock
40 g (1 1/2oz) butter
1 onion, finely chopped
1 tsp. curry powder
1/2 tsp turmeric
1/4 tsp cayenne pepper
200 g (7oz) long grain rice
4 medium eggs
Large handful of coriander, roughly chopped

Directions

1. Step 1
  Put the haddock in a deep frying pan so it fits snugly. Cover with the fish stock and bring gently to a simmer. Poach for 5min. Lift out the haddock with a slotted spoon and put on to a plate. Discard bones, remove skin and break into large flakes. Set aside. Strain poaching liquor into a measuring jug up to 600ml (1 pint). Set aside for later and discard any remaining stock.
2. Step 2
  Bring a pan of water to the boil for the eggs. Melt the butter in a large pan and cook the onion on a low heat for 10min. Stir in the spices and cook for 1min. Add the rice, and stir to coat with the butter. Pour over the reserved fish stock and bring to the boil. Cover, turn the heat to its lowest setting and cook the rice according to the timings on the pack.
3. Step 3
  Meanwhile, cook the eggs for 7min in a pan of boiling water, then peel. Chop three eggs and quarter the remaining. When the rice is tender, gently stir through the haddock and chopped egg. Spoon on to plates and garnish with remaining egg and coriander.

Per Serving:

Calories: 385
Total carbs: 17 g
Sugars: 2 g
Total fat: 17 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time