Smoked Haddock Kedgeree

Breakfast Indian 2 min read 4 servings
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Smoked Haddock Kedgeree (Indian) — easy breakfast recipe with 12 ingredients and 8 steps. Ready in 20 min. Includes exact ingredients and clear instructions.

Tags

  • Breakfast
  • Fish
  • Indian
  • Rice
  • Smoked
  • Seafood
  • Brunch
  • Haddock

Instructions

  1. 1.Melt 50g butter in a saucepan, add 1 chopped onion, and cook for 5 minutes.
  2. 2.2. Stir in cardamom, turmeric, cinnamon, and bay leaves, then cook for 1 minute.
  3. 3.3. Add 450g basmati rice and stir to coat.
  4. 4.4. Pour in 1 litre chicken stock, bring to a boil, then cover and cook for 12 minutes.
  5. 5.5. Cook 750g smoked haddock for 4 minutes, then cool.
  6. 6.6. Hard-boil 3 eggs for 8 minutes.
  7. 7.7. Flake the fish, peel and chop the eggs, and fork them into the rice.
  8. 8.8. 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. Prep components the night before and finish cooking in the morning. Leftovers keep refrigerated for up to 2 days.

What should I serve with Smoked Haddock Kedgeree?

Serve Smoked Haddock Kedgeree with fresh fruit, yogurt, or a side of toast. Plan for about 4 servings. Key ingredients include 50g Butter, 1 chopped Onion.

Can I substitute ingredients in Smoked Haddock Kedgeree?

Yes. Swap ingredients with similar textures. Adjust seasoning and sweetness gradually for a balanced result.