Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumBreakfastfishCC0 1.0 Universal
Victorian British Kedgeree with Smoked Haddock, Curried Rice and Eggs
The iconic Anglo-Indian Victorian brunch classic: fluffy basmati rice gently spiced with fragrant Madras curry and butter, tossed with tender flaked smoked haddock poached in milk, fresh parsley, and jammy boiled eggs.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Undyed smoked haddock fillets400 g
- Whole milk for poaching350 ml
- Cooked chilled basmati rice350 g
- Unsalted butter40 g
- Yellow onion finely minced120 g
- Mild Madras curry powder1 tbsp
- Medium-boiled eggs quartered3 pc
- Fresh parsley chopped20 g
- Lemon cut into wedges1 pc
- Fine salt3 g
Preparation Steps
1
Poach smoked haddock fillets in milk with a bay leaf over low heat for 6-7 minutes until tender. Transfer fish to a plate, discard skin, and flake meat into large tender flakes.
2
Melt butter in a large skillet. SautƩ minced onion for 5 minutes until golden. Stir in curry powder and bloom for 1 minute until fragrant.
3
Add cooked basmati rice and 2 tablespoons of warm poaching milk. Toss over medium heat for 3 minutes until steaming hot and golden. Gently fold in flaked haddock and chopped parsley. Crown with quartered boiled eggs and serve warm with lemon wedges.
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
440
Protein
32g
Carbohydrates
48g
Fat
14g
Allergens
FishEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
