Ultimate kedgeree

Name: Ultimate kedgeree
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4 (for a main course, or 8 as part of a buffet)
Cuisine: indian
Ingredients: 2 tbsp vegetable or sunflower oil; 2medium onions halved and very thinly sliced; 350g undyed smoked haddock; 175g lightly smoked salmon fillet; 1 dried red chilli (Angela used Kashmiri); 1/2 full-fat milk; 3 tbsp vegetable or sunflower oil; 1medium onion chopped; about 14 fresh or freeze-dried curry leaves; 4 cardamom pods split; 1 cinnamon stick broken into pieces; 280g basmati rice; 1/2 tsp turmeric; 50g butter; 2 eggs; handful of coriander leaves and some lime wedges, to serve

4.00 (17)

⏱ 45 mins 🍽 Serves 4 (for a main course, or 8 as part of a buffet) 🌶 indian ✅ Easy 🏷 Main course

This ultimate kedgeree brings together smoked haddock and salmon with fragrant basmati rice, spiced with curry leaves, cardamom, and cinnamon. The dish is finished with boiled eggs, fresh coriander, and crisp fried onions for texture. It's a complete meal that works beautifully for a main course or as part of a larger spread. Ready in about 45 minutes, it's a satisfying and aromatic choice for any time of day.

Ingredients

2 tbsp vegetable or sunflower oil
2medium onions halved and very thinly sliced
350g undyed smoked haddock
175g lightly smoked salmon fillet
1 dried red chilli (Angela used Kashmiri)
1/2 full-fat milk
3 tbsp vegetable or sunflower oil
1medium onion chopped
about 14 fresh or freeze-dried curry leaves
4 cardamom pods split
1 cinnamon stick broken into pieces
280g basmati rice
1/2 tsp turmeric
50g butter
2 eggs
handful of coriander leaves and some lime wedges, to serve

Method

Begin by preparing the crisp onions. Warm the oil in a frying pan, then add the sliced onions and a pinch of salt. Cook them, stirring now and then, until they turn a deep golden colour, which should take about 20-25 mins. Transfer them to paper towels to crisp. While the onions cook, place both types of fish and the dried chilli in another frying pan. Cover with the milk, put a lid on, and simmer for 4 mins. Remove from the heat and let it sit, still covered, for 10 mins to complete cooking the fish.
As that happens, heat the 3 tbsp of oil in a deep pan that has a lid. Add the chopped onion, curry leaves, cardamom pods, and cinnamon stick pieces. Fry, stirring frequently, until the onion is soft and golden, roughly 7-8 mins. Use a slotted spoon to lift the fish from the milk, then discard the skin and any bones. Cover the fish to keep it warm. Add water to the milk to make it up to 600ml. Rinse the rice in warm water in a colander, drain it, and stir it into the onion mixture. Keep stirring for 1 min to coat the rice. Pour in the milk and water mixture and stir through the turmeric. Bring to a boil, then cover and simmer for 10 mins, reducing the heat if it begins to stick.
Once the rice is tender, take the pan off the heat. Place the butter on top so it melts into the rice, then arrange the whole pieces of cooked fish over the rice. Cover the pan and set it aside. Meanwhile, place the eggs in a saucepan and cover them with cold water. Bring to the boil and cook for 6 mins for lightly boiled eggs. Take them off the heat and plunge into cold water, cracking the shells against the pan. Peel and quarter the eggs.
For serving, use a fork to break the fish into large chunks within the rice. Add the coriander leaves and stir gently to combine, being careful not to break up the fish too much. Fold in the quartered eggs at the end. Season to taste, then scatter the crisp onions over the top. Serve with lime wedges on the side for squeezing over.

Nutrition (per serving)

Calories714 kcal

Fat33 g

Saturates11 g

Carbs67 g

Fibre1 g

Protein41 g

Sodium1768 mg

Salt4 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian