Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggs
- 1 cup (200 g) basmati rice, rinsed
- 1 3/4 cups (415 ml) low-sodium chicken stock or water
- 1/2 tsp ground turmeric
- 1 bay leaf
- 1/2 tsp fine salt, plus more to taste
- 2 tbsp (28 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced (about 2 1/2 cups / 250 g)
- 1 tbsp (15 g) tomato paste (optional, for deeper color)
- 12 oz (340 g) smoked haddock fillet, skin removed
- 1 cup (240 ml) whole milk
- 1 cup (130 g) frozen peas
- 2 tbsp chopped fresh parsley
- 2 scallions, thinly sliced
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges to serve
- 1/4 tsp freshly ground black pepper, plus more to serve
Do This
- 1) Hard-boil eggs (10 minutes), cool, peel, and chop.
- 2) Caramelize onions in olive oil + 1 tbsp butter over medium-low heat (20–25 minutes).
- 3) Simmer rinsed basmati with stock, turmeric, bay leaf, and salt; cover 15 minutes, rest 10.
- 4) Gently poach smoked haddock in milk until it flakes (8–10 minutes); flake into bite-size pieces.
- 5) Warm peas (microwave or in the rice pot during resting); fluff rice and remove bay leaf.
- 6) Toss rice with onions, peas, haddock, remaining butter, lemon juice, parsley, scallions, and pepper.
- 7) Fold in chopped eggs, taste for salt and lemon, and serve warm with extra pepper and lemon wedges.
Why You’ll Love This Recipe
- Comforting and savory: smoky fish, warm turmeric rice, sweet onions, and creamy egg in every bite.
- Works for breakfast, brunch, lunch, or a fast, satisfying dinner.
- One pot for the rice plus a small pan: minimal fuss, big flavor.
- Easy to adapt with different fish, greens, or spice levels.
Grocery List
- Produce: 1 large yellow onion, 2 scallions, 1 lemon, fresh parsley
- Dairy: whole milk, unsalted butter
- Pantry: basmati rice, ground turmeric, bay leaf, olive oil, tomato paste (optional), salt, black pepper
- Seafood: smoked haddock fillet (12 oz / 340 g)
- Frozen: peas
Full Ingredients
For the eggs
- 2 large eggs
For the turmeric basmati rice
- 1 cup (200 g) basmati rice, rinsed until the water runs mostly clear
- 1 3/4 cups (415 ml) low-sodium chicken stock or water
- 1/2 tsp ground turmeric
- 1 bay leaf
- 1/2 tsp fine salt
For the caramelized onions
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced (about 2 1/2 cups / 250 g)
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 g) tomato paste (optional, for deeper savory sweetness)
For the smoked haddock
- 12 oz (340 g) smoked haddock fillet, skin removed
- 1 cup (240 ml) whole milk
To finish
- 1 cup (130 g) frozen peas
- 1 tbsp (14 g) unsalted butter
- 2 tbsp chopped fresh parsley
- 2 scallions, thinly sliced
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
- 1/4 tsp freshly ground black pepper, plus more to taste
Step-by-Step Instructions
Step 1: Hard-boil, cool, and chop the eggs
Place the eggs in a small saucepan and cover with cold water by at least 1 inch (2.5 cm). Bring to a boil over high heat.
As soon as it reaches a full boil, cover the pan, turn off the heat, and let stand for 10 minutes. Transfer eggs to an ice bath (or very cold running water) for 5 minutes, then peel and chop into bite-size pieces. Set aside.
Step 2: Start the caramelized onions
Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-low heat. Add the sliced onion and 1/2 tsp fine salt (this is the salt listed for the rice; you’ll season again at the end if needed).
Cook, stirring every few minutes, until the onions are deeply golden and sweet, 20–25 minutes. If they begin to stick, splash in 1–2 tbsp water and scrape up the browned bits.
Stir in 1 tbsp (14 g) butter. If using, add 1 tbsp tomato paste and cook for 1 minute to mellow its flavor. Turn heat to low to keep warm.
Step 3: Cook the turmeric-scented basmati rice
While the onions cook, combine the rinsed rice, 1 3/4 cups (415 ml) stock or water, 1/2 tsp turmeric, and 1 bay leaf in a medium saucepan. Bring to a simmer over medium-high heat.
Once simmering, reduce to low heat, cover tightly, and cook for 15 minutes. Turn off the heat and let stand, still covered, for 10 minutes.
Step 4: Gently poach the smoked haddock and flake it
Place the smoked haddock in a wide sauté pan. Pour in 1 cup (240 ml) milk. Set over medium-low heat and bring the milk to a gentle simmer (small bubbles around the edges; do not boil hard).
Poach until the fish flakes easily and reaches an internal temperature of 145°F (63°C), 8–10 minutes depending on thickness. Transfer fish to a plate and cool for 2 minutes, then flake into bite-size pieces, removing any pin bones.
Optional: Strain the poaching milk and reserve 2–3 tbsp to loosen the finished rice if it seems dry.
Step 5: Warm the peas and fluff the rice
Warm the peas until hot. You can microwave 1 cup (130 g) peas with 1 tbsp water, covered, for 60–90 seconds, or stir them into the rice pot immediately after the 15-minute simmer (they’ll heat through during the 10-minute rest).
Uncover the rice, remove the bay leaf, and fluff well with a fork to separate the grains.
Step 6: Toss everything together gently
Add the rice to the skillet with the caramelized onions (or add onions to the rice pot if that’s easier). Add the peas, flaked smoked haddock, 1 tbsp (14 g) butter, 1 tbsp lemon juice, 2 tbsp parsley, 2 sliced scallions, and 1/4 tsp black pepper.
Toss gently over low heat for 2–3 minutes until warmed through. If the mixture looks dry, add 1–3 tbsp of the reserved poaching milk or a splash of hot water.
Step 7: Fold in eggs, adjust seasoning, and serve
Turn off the heat and fold in the chopped hard-boiled eggs (gentle folding keeps the egg pieces intact). Taste and adjust with additional salt, black pepper, and/or a little more lemon juice as needed.
Serve warm with lemon wedges and an extra grind of black pepper.
Pro Tips
- Keep the fish tender: Poach at a gentle simmer, not a rolling boil. Overheating can make smoked haddock firm and dry.
- Rinse the rice: A quick rinse removes surface starch so the basmati stays fluffy instead of sticky.
- Caramelization is flavor: Give the onions the full 20–25 minutes; they add sweetness that balances the smoke and turmeric.
- Salt carefully: Smoked haddock varies in saltiness. Start modestly, then season at the end.
- For extra richness: Stir in 1 more tablespoon (14 g) butter right before serving for a glossy finish.
Variations
- Spicier kedgeree: Add 1/2 tsp mild curry powder with the turmeric, or stir in a pinch of cayenne at the end.
- Different fish: Swap smoked haddock for smoked cod, smoked trout, or hot-smoked salmon; flake and fold in gently.
- Add greens: Stir in 2 cups (60 g) baby spinach at the end and let it wilt for 1–2 minutes.
Storage & Make-Ahead
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with 1–2 tbsp water or milk until hot throughout (aim for 165°F / 74°C). You can also microwave in 45-second bursts, stirring between bursts.
Make-ahead tip: Caramelize the onions and hard-boil the eggs up to 2 days ahead. Cook the rice and fish the day you plan to serve for the best texture.
Nutrition (per serving)
Approximate, based on 4 servings: 480 calories, 23 g protein, 58 g carbohydrates, 17 g fat, 4 g fiber, 650 mg sodium.
