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Photograph of Brown Rice Kedgeree with Smoked Haddock, Salmon and Coriander

Brown Rice Kedgeree with Smoked Haddock, Salmon and Coriander

Curry flavoured basmati rice loaded with smoked fish, sweetcorn, peas, cream, butter, fresh coriander, and of course, boiled eggs.

Course Breakfast, Lunch, Supper
Cuisine Anglo-Indian
Keyword basmati rice, boiled eggs, curry, smoked haddock
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Author Susan

Ingredients

For the rice –

  • 150g/1 onion, peeled and roughly chopped
  • 24g/6 cloves of garlic, peeled
  • 24g peeled ginger, sliced
  • 1½ tablespoons vegetable oil
  • 1 teaspoon Indian curry spice
  • ½ teaspoon turmeric
  • 300g of brown rice or mix of brown and wild rice
  • 700ml water
  • 125g/1 cup of frozen sweetcorn kernels, optional
  • ½ – ¾ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 125g/1 cup of frozen peas/petit pois, optional

For the fish you need 500g. I use -

  • 200g smoked, un-dyed haddock fillets, pin boned,
  • 200g unsmoked haddock
  • 100g smoked salmon

You will also need –

  • 4 large free-range eggs
  • 50g unsalted butter
  • 150g single cream
  • 20g – 30g finely chopped fresh coriander or parsley or a mix of the two

Serving suggestions -

  • lemon wedges
  • extra chopped coriander/parsley
  • spring onions, trimmed and chopped
  • naan bread
  • mango chutney
  • tomato and cucumber salad

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Cook the rice – finely chop the onion, ginger and garlic, either in a food processor or by hand.

  3. Heat the oil over a medium high heat in a cast iron casserole with a lid and add the vegetables. Cook for 4- 5 minutes until slightly caramelised.

  4. When the vegetables are ready, add the curry spice and turmeric and cook, stirring, for 1 minute, or until aromatic.

  5. Add the rice, sweetcorn, salt, pepper and water to the pan, stir well and bring to a simmer.

  6. Turn the heat to low, put the lid on, and cook for 25 – 30 minutes, or until the rice is cooked.

  7. If adding peas/petit pois, scatter over the top of the rice for the final 2 minutes of cooking.

  8. Cook the fish and the eggs and add remaining ingredients to the rice – cover the eggs with cold water and bring to a simmer. Cook for 6 minutes, drain immediately and cover in cold water to prevent them cooking further.

  9. Put the smoked haddock in a frying pan and just cover with water. Place the haddock on top of the smoked haddock, but not covered in water. This way the smoked haddock cooks in the water and the haddock steams. Bring the water to a simmer, cover with a lid and cook for 7 – 8 minutes.

  10. When cooked, remove the skin from the haddock and flake the fish into large chunks. It will break down into smaller chunks when you stir it into the rice.

  11. When the rice is cooked, fluff it up with a fork and add the smoked haddock and haddock.

  12. Chop the smoked salmon and add with the butter. Gently stir together. (There is no need to cook the smoked salmon before adding it to the rice.)

  13. Finally add the chopped coriander/parsley and the cream. Taste and adjust seasoning, if necessary.

  14. Cook over a medium heat for 2 – 3 minutes until everything is piping hot. Stir carefully, trying not the break the fish up too much.

  15. To serve: peel the eggs, halve or quarter and serve on top of the kedgeree. Garnish with extra herbs or trimmed and sliced spring onions. Serve with your choice from:

    - lemon wedges

    - naan bread

    - mango chutney

    - tomato and cucumber salad

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • food processor, optional
  • cast iron pan and lid or saucepan and lid
  • frying pan and lid