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Really good kedgeree
I used to make kedgeree once a year for Easter brunch until I realized it was actually the easiest thing in my fridge. The version I make now is simpler than most: smoked haddock, rice, hard-boiled eggs, and enough curry powder to make you ask why you never thought of this before.
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the eggs and cook for 8 minutes for soft-boiled or 9-10 minutes for hard-boiled. Remove with tongs and place in an ice bath once done.
- In another pot, bring enough water to cover the rice by about an inch. Add salt and the fish, then simmer for 5-6 minutes until the fish flakes easily (internal temperature should reach 145°F). Remove the fish with a slotted spoon and set aside to cool slightly.
- While the fish cooks, add the rinsed rice to the same pot of water. Cook according to package directions — usually about 12-15 minutes for basmati. Drain and set aside.
- Once the eggs are cool enough to handle, peel them and chop into quarters or smaller pieces depending on your preference.
- In a large skillet, melt butter over medium-high heat. Add the diced onion and cook until deeply golden (about 8-10 minutes — don't rush this step!). This is where most people go wrong by not giving enough time.
- Add minced garlic and curry powder to the onions, cooking for about 30 seconds more until fragrant. Then add the cooked rice and stir everything together well.
- Gently fold in the flaked smoked haddock (make sure you pick out any bones!). Add the chopped hard-boiled eggs and mix carefully so as not to break up too much of either ingredient.
- Season with salt and pepper to taste. Serve immediately while hot, or let cool completely if making ahead for lunch or brunch.
Nutrition
Notes
The trick that changed everything for me happened accidentally — I left the onions in a hot pan too long while getting distracted by a phone call. They went from translucent to deeply golden, and when I added the rice and spices afterward, the whole dish tasted richer than anything I'd been making. Since then, I've learned not to rush browning them.
I serve it for breakfast or dinner depending on what's in my schedule, and people always ask about the recipe. It keeps well in the fridge too — I make a big batch on Sunday and eat leftovers through Wednesday without any complaints from anyone at my table.
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