Name: Kedgeree
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 450 g smoked haddock (skin removed if necessary, cut into large pieces); 600 ml fish stock (divided between poaching and cooking the rice); 4 pieces large eggs (at room temperature); 40 g Unsalted butter (divided); 1 piece yellow onion (finely chopped); 2 tbsp curry powder (mild or medium); 300 g Short-grain white rice (rinsed until the water runs mostly clear); 120 g frozen peas (no need to thaw); 20 g Flat-leaf parsley (finely chopped); 1 piece lemon (zested and cut into wedges); 1/4 tsp fine sea salt (use sparingly because the fish and stock may be salty); 1/4 tsp White pepper (freshly ground)

How to prepare

Put the smoked haddock in a wide sauté pan and pour over 300 ml of the fish stock. Bring just to a gentle simmer over medium heat, then poach for 6 to 8 minutes, until the thickest piece flakes easily when pressed. Transfer the fish to a plate and reserve the liquid.

Bring a saucepan of water to a rolling boil. Lower in the eggs, boil for 7 minutes for set whites and softly creamy yolks, then transfer to cold water for 5 minutes. Peel and halve them once cool enough to handle.

Melt 25 g of the butter in the same sauté pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until translucent and lightly golden at the edges. Stir in the curry powder and cook for 30 seconds until fragrant.

Add the rinsed rice and stir for 1 minute so every grain is coated with the spiced butter. Pour in the reserved poaching liquid plus enough of the remaining fish stock to make 600 ml total. Bring to a simmer, cover, and cook over low heat for 15 minutes.

Scatter in the frozen peas, cover again, and cook for 4 minutes, until the rice is tender and the peas are bright green. Turn off the heat and leave covered for 5 minutes so the steam finishes the grains.

Flake the poached haddock into large pieces, discarding any bones. Gently fold it through the rice with the remaining 15 g butter, chopped parsley, lemon zest, white pepper, and salt only if needed. Taste for seasoning without breaking up the fish too much.

Smoked haddock flakes folded through curried rice and peas

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Spoon the kedgeree into warm bowls and top each portion with two egg halves. Finish with extra parsley and serve immediately with lemon wedges.

A bowl of kedgeree topped with smoked haddock, peas, parsley, and soft-boiled eggs

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Why this recipe works

Smoked haddock seasons the stock as it poaches, while curry powder, butter, lemon, and parsley balance its richness. Folding the flakes in at the end preserves their texture and keeps the rice light.

Storage and reheating

How to store it

Cool within 2 hours, then refrigerate in a sealed container for up to 2 days. Store the peeled eggs separately when possible.

How to reheat it

Reheat only once, covered in a skillet over medium-low heat with 1 to 2 tablespoons of water, stirring gently until steaming hot throughout. Add the egg only during the final minute.