Smoked Haddock Kedgeree
Smoked Haddock Kedgeree (Indian) — easy breakfast recipe with 12 ingredients and 8 steps. Ready in 20 min. Includes exact ingredients and clear instructions.
Recipe video
Instructions
- Melt 50g butter in a saucepan, add 1 chopped onion, and cook for 5 minutes.
- 2. Stir in cardamom, turmeric, cinnamon, and bay leaves, then cook for 1 minute.
- 3. Add 450g basmati rice and stir to coat.
- 4. Pour in 1 litre chicken stock, bring to a boil, then cover and cook for 12 minutes.
- 5. Cook 750g smoked haddock for 4 minutes, then cool.
- 6. Hard-boil 3 eggs for 8 minutes.
- 7. Flake the fish, peel and chop the eggs, and fork them into the rice.
- 8. Season with salt, pepper, and parsley, then serve.
FAQ
How long does it take to make Smoked Haddock Kedgeree?
Smoked Haddock Kedgeree usually takes around 30 min from prep to serving.
Can I make Smoked Haddock Kedgeree ahead of time?
Yes. You can cook it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
What should I serve with Smoked Haddock Kedgeree?
Serve Smoked Haddock Kedgeree with simple sides like salad, rice, or roasted vegetables. Plan for about 4 servings. Main ingredients include 50g Butter, 1 chopped Onion.
Can I substitute ingredients in Smoked Haddock Kedgeree?
Yes. Use ingredients with similar texture and flavor, then adjust seasoning gradually to keep balance in the final dish.