Smoked Haddock Kedgeree with Soft Eggs and Herbs

Why You’ll Love This Recipe

• Classic comfort with a bright twist: smoky fish, buttery spiced rice, and lemony herbs.
• Soft-yolk eggs add richness that mingles with the aromatic curry spices.
• One-pan rice method with the fish poaching liquid packs big flavor without fuss.
• Equally at home for brunch or an easy weeknight dinner.

Grocery List

• Produce: 1 onion, garlic, fresh ginger, 1 lemon, cilantro, parsley, optional chives
• Dairy: Whole milk, unsalted butter
• Pantry: Basmati rice, mild curry powder, turmeric, black mustard seeds, bay leaves, black peppercorns, salt, ghee (optional), frozen peas, mango chutney

Full Ingredients

Kedgeree

• 1 1/2 cups (300 g) basmati rice, rinsed until water runs mostly clear and soaked 10 minutes
• 400 g (14 oz) undyed smoked haddock, skin-on if possible
• 1 1/2 cups (360 ml) whole milk
• 1 cup (240 ml) water
• 2 bay leaves
• 8 whole black peppercorns (optional)
• 2 tbsp (28 g) unsalted butter
• 1 tbsp (14 g) ghee or additional butter (optional, for extra richness)
• 1 medium onion (about 180 g), finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 1/2 tbsp mild curry powder
• 1/2 tsp ground turmeric
• 1 tsp black mustard seeds
• 1 cup (150 g) frozen peas, no need to thaw
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper

To Finish & Serve

• 4 large eggs
• 1 tbsp (14 g) unsalted butter (reserved)
• 1 lemon (zest and 2–3 tbsp juice)
• 1/2 cup (15 g) chopped cilantro
• 1/4 cup (10 g) chopped flat-leaf parsley
• 2 tbsp chopped chives (optional)
• 4 tbsp mango chutney, for the table
• Chile flakes (optional), to taste

Step-by-Step Instructions

Step 1: Rinse rice and soft-boil the eggs

Rinse the basmati rice in several changes of cold water until it runs mostly clear, then soak for 10 minutes. Meanwhile, bring a medium saucepan of water to a rolling boil. Lower in the eggs with a spoon. Cook 7 minutes for jammy centers, then transfer to an ice bath for 10 minutes. Crack and peel; set aside.

Step 2: Poach the smoked haddock

In a wide saucepan, combine the milk, water, bay leaves, and peppercorns. Heat to a gentle simmer (about 180–190°F / 82–88°C). Add the haddock skin-side down and poach 5–7 minutes, just until opaque and it flakes easily. Lift the fish onto a plate to cool slightly. Strain the poaching liquid and measure out 2 1/4 cups (540 ml); if you have less, top up with water or stock. Keep the liquid hot.

Step 3: Build the spiced base

In a large deep skillet or Dutch oven, melt 2 tbsp butter and the ghee (if using) over medium heat. Add the mustard seeds; when they begin to pop (30–60 seconds), stir in the onion and 1/2 tsp kosher salt. Cook until soft and golden at the edges, 6–8 minutes. Add the garlic and ginger; cook 1 minute. Stir in the curry powder and turmeric; cook 30 seconds until fragrant.

Step 4: Cook the rice with the poaching liquid

Drain the soaked rice and add it to the pan, stirring to coat every grain in the spices. Pour in 2 1/4 cups hot poaching liquid and bring to a boil. Reduce to low, cover tightly, and simmer 12 minutes without stirring. Remove from the heat, sprinkle the peas over the surface, re-cover, and rest 10 minutes to steam.

Step 5: Flake the fish and prep the herbs

While the rice cooks, peel away the haddock skin and discard any pin bones. Flake the fish into generous bite-size pieces. Finely chop the cilantro and parsley; zest the lemon and cut it in half for juicing.

Step 6: Fold and finish

Uncover the rice and fluff gently with a fork. Fold in the flaked haddock, cilantro, parsley, lemon zest, and 2 tbsp lemon juice, along with the remaining 1 tbsp butter. Season with black pepper and more salt or lemon to taste. If you like heat, add a pinch of chile flakes.

Step 7: Plate and serve with chutney

Spoon the kedgeree into warm shallow bowls. Halve the eggs and nestle them on top, letting the soft yolks gloss the rice. Serve immediately with mango chutney on the side and extra herbs and lemon wedges for squeezing.

Pro Tips

• Use undyed smoked haddock for the best flavor and a natural color that doesn’t tint the rice.
• Rinse rice thoroughly; removing excess starch keeps the grains separate and fluffy.
• Keep the poach at a gentle simmer—boiling can toughen the fish and make the milk split.
• Strain and measure the poaching liquid; it’s your secret flavor booster for the rice.
• For extra sheen, finish with a small knob of butter and a final squeeze of lemon just before serving.

Variations

• Smoked fish swap: Try hot-smoked salmon or smoked trout. Fold it in off the heat; no poaching needed—use fish stock or water for the rice liquid.
• Spicier profile: Add 1–2 chopped green chiles with the onion, or finish with garam masala (1/2 tsp) for warmth.
• Greens boost: Fold in a couple of handfuls of baby spinach during the resting phase to wilt gently.

Storage & Make-Ahead

Kedgeree is best freshly made. If you have leftovers, cool quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly until piping hot (165°F / 74°C). For food safety, cool rice within 1 hour of cooking. Eggs are best cooked the day of serving, but you can soft-boil and refrigerate them (in shell) for up to 3 days; warm briefly in hot water before serving. Freezing isn’t ideal for texture, but you can freeze the rice-fish mixture (without eggs) for up to 1 month; thaw in the refrigerator and reheat gently with a splash of water.

Nutrition (per serving)

Approximate: 625 kcal; 31 g protein; 21 g fat; 76 g carbohydrates; 4 g fiber; sodium varies with smoked fish. Includes 1 tbsp mango chutney.