Smoked Haddock Kedgeree

Method

1. 1

   Put the haddock and bay leaves in a wide pan, cover with 600 ml water and simmer gently until the fish just flakes. Lift out the fish and keep the poaching liquid.

   6 min
2. 2

   Boil the eggs for 7 minutes, cool in cold water, then peel and quarter.

   7 min
3. 3

   Soften the onion in the butter and oil, then stir in the curry powder, turmeric and cardamom for a minute.

   6 min
4. 4

   Add the rice, stir to coat, then pour in 450 ml of the strained poaching liquid. Cover and cook on a low heat until the liquid is absorbed, adding the peas for the last 3 minutes.

   12 min
5. 5

   Rest off the heat for 5 minutes, then gently fold in the flaked haddock (skin and bones removed) and most of the herbs.

   5 min
6. 6

   Top with the eggs, remaining herbs and black pepper, and serve with lemon wedges.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Smoked Haddock Kedgeree - a Classic Breakfast Recipe | Classic Mary Berry | Mary Berry

  Mary Berry · YouTube

• 

  Smoked Haddock Kedgeree Recipe

  Sorted Food · YouTube

Substitutions

• Use hot-smoked salmon or smoked mackerel instead of haddock (adds about 8–12 g fat per serving).
• Lower-carb: use half rice, half cauliflower rice to save about 25 g carbs per serving.
• Eggetarian: skip the fish, add 2 extra eggs and a can of drained chickpeas, and cook the rice in vegetable stock.