Breakfast

Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 50g butter; 1 onion, finely chopped; 3 pods cardamom pods, split; 1/4 tsp turmeric; 1 small small cinnamon stick; fresh bay leaves, Sprigs of fresh; 450g basmati rice; 1 litre chicken stock; 750g un-dyed smoked haddock fillet; 3 eggs, hard-boiled, peeled and chopped; 3 tbsp fresh parsley, chopped; 1 lemon, cut into wedges; water, some; 1/2 teaspoon, plus more to taste salt; black pepper, to taste

A fragrant Indian-inspired breakfast rice dish with smoked haddock, hard-boiled eggs, warming spices, parsley, and lemon.

35 min
600 kcal
Pescatarian
Indian
Rice dish

Mellowpan tip: Makes 6 servings, plenty to share.

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Ingredients

For 6 servings

Steps

Step 1:
Melt 50g butter in a large saucepan, about 20cm across.
Step 2:
Add the finely chopped onion and cook gently over medium heat for 5 minutes, until softened but not browned.
5 min
Step 3:
Stir in the split cardamom pods, turmeric, small cinnamon stick, and bay leaves.
Step 4:
Cook for 1 minute.
1 min
Step 5:
Add the basmati rice and stir until it is well coated in the spicy butter.
Step 6:
Pour in the chicken stock, add 1/2 teaspoon salt, and bring to the boil.
Step 7:
Stir once to release any rice from the bottom of the pan.
Step 8:
Cover with a close-fitting lid, reduce the heat to low, and cook very gently for 12 minutes.
12 min
Step 9:
Meanwhile, bring some water to the boil in a large shallow pan.
Step 10:
Add the un-dyed smoked haddock fillet and simmer for 4 minutes, until just cooked.
4 min
Step 11:
Lift the fish onto a plate and leave until cool enough to handle.
Step 12:
Hard-boil the eggs for 8 minutes.
8 min
Step 13:
Flake the fish, discarding any skin and bones.
Step 14:
Drain the eggs, cool slightly, then peel and chop them.
Step 15:
Uncover the rice and remove the bay leaves, cinnamon stick, and cardamom pods if desired.
Step 16:
Gently fork in the fish and chopped eggs.
Step 17:
Cover again and return to the heat for 2–3 minutes, until the fish has heated through.
2–3 min
Step 18:
Gently stir in almost all the chopped fresh parsley and season with a little salt and black pepper to taste.
Step 19:
Serve scattered with the remaining parsley and garnished with lemon wedges.