Kedgeree
Kedgeree is a classic British dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Smoked Haddock, Bay Leaves, Milk, Eggs, Parsley, Coriander, Onion, Coriander, Curry Powder and Rice, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional British cooking, the dish focuses on satisfying, traditional, and highlighting slow-simmered savory gravies.
In authentic British tradition, Kedgeree is best presented with creamy mashed potatoes and steamed greens.
If you enjoy authentic British cooking, be sure to also explore our recipe for Baked Salmon With Fennel & Tomatoes.
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Ingredients
- Smoked Haddock300g
- Bay Leaves2
- Milk300ml
- Eggs4
- ParsleyHandful
- CorianderHandful
- Vegetable Oil2 tbs
- Onion1 chopped
- Coriander1 tsp
- Curry Powder2 tsp
- Rice300g
Step-by-Step Instructions
13 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured.
Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
Add the rice and stir in well.
Add 600ml water, stir, then bring to the boil.
Reduce to a simmer, then cover for 10 mins.
Take off the heat and leave to stand, covered, for 10-15 mins more.
The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes.
Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces.
Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.
Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
Gently mix the fish, eggs, parsley, coriander and rice together in the pan.
Serve hot, sprinkled with a few extra herbs.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Kedgeree reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown smoked haddock in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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