Mary Berry Recipes

Home / Breakfast / Classic Smoked Haddock Kedgeree

There's something utterly charming about Kedgeree, isn't there? This classic British dish, with its roots stretching back to India, has graced breakfast tables for generations, offering a truly satisfying and flavourful start to the day. For me, it evokes memories of bustling kitchens and the comforting aroma of gently spiced fish and rice, a dish that truly nourishes both body and soul.

What I adore about Kedgeree is its wonderful balance of textures and flavours. The delicate flakiness of smoked haddock, the perfectly cooked rice, the vibrant touch of fresh parsley, and, of course, those beautifully soft-boiled eggs – it all comes together in a symphony of taste. It’s a dish that feels both elegant and wonderfully homely, making it ideal for a special weekend breakfast or even a light, comforting supper.

This recipe is designed to be straightforward, ensuring you achieve sheer perfection with every spoonful. We'll focus on simple techniques and quality ingredients to create a Kedgeree that is rich in flavour, beautifully presented, and utterly delicious. Let’s get cooking, shall we?

Why You'll Love This Recipe

A comforting and satisfying meal, perfect for breakfast, brunch, or a light supper.
Combines delicate smoked haddock with fluffy rice and perfectly boiled eggs for a delightful texture contrast.
Relatively quick to prepare, making it an accessible yet impressive dish for any home cook.

Ingredients

250g basmati rice
500g smoked haddock fillets (undyed, if possible)
4 large free-range eggs
50g butter
1 large onion, finely chopped
1 tbsp mild curry powder
100ml milk
100ml fish stock or water
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper to taste
Lemon wedges, for serving

Equipment Needed

Medium saucepan with lid • Shallow pan • Small saucepan • Large frying pan or wide, shallow saucepan • Chopping board • Sharp knife • Spatula or wooden spoon • Fork

Step-by-Step Instructions

Rinse the basmati rice thoroughly under cold water until the water runs clear. Place it in a saucepan with 500ml cold water, bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
While the rice is cooking, gently poach the smoked haddock. Place the fillets in a shallow pan, pour over the milk and fish stock (or water) until just covered. Bring to a gentle simmer, then cover and cook for 5-7 minutes, or until the fish flakes easily. Carefully remove the fish from the liquid, reserving the liquid. Flake the haddock into large pieces, checking for any bones.
At the same time, place the eggs in a separate saucepan of boiling water and cook for 6-7 minutes for soft-boiled, or 8-9 minutes for firm. Drain and plunge into cold water to stop the cooking, then peel and quarter.
In a large frying pan or wide, shallow saucepan, melt the butter over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until softened and translucent, but not browned.
Stir in the curry powder and cook for another minute, stirring constantly, to release its aromas.
Add the flaked smoked haddock and the cooked rice to the pan with the onion and curry mixture. Pour in a couple of tablespoons of the reserved poaching liquid to moisten. Gently fold everything together until well combined and heated through, being careful not to break up the fish too much.
Stir in most of the chopped fresh parsley. Season with a little salt and plenty of freshly ground black pepper. Taste and adjust seasoning if necessary.
To serve, spoon the Kedgeree onto warm plates. Arrange the quartered boiled eggs on top and scatter with the remaining fresh parsley. Serve immediately with lemon wedges on the side for a lovely zesty finish.

Perfect Substitutions

Smoked Haddock: Unsmoked haddock, cod, or even salmon can be used, though the smoky flavour is traditional. You could add a pinch of smoked paprika for depth.
Basmati Rice: Long-grain white rice will work, but basmati offers a lovely aromatic quality.
Milk/Fish Stock: Water can be used for poaching if you prefer, or a light vegetable stock.
Curry Powder: Adjust the amount to your taste; mild is traditional, but a medium curry powder can add more warmth.

Serving Suggestions

Kedgeree is often a meal in itself, but a simple green salad with a light vinaigrette would be a lovely fresh accompaniment. For a truly indulgent breakfast, a glass of fresh orange juice or a cup of Earl Grey tea completes the picture beautifully. If you enjoyed this, you might also love our Classic Cauliflower Cheese and Classic Carrot Tray Bake.

How to Store \u0026 Reheat

Leftover Kedgeree can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over a low heat, adding a splash of milk or water to prevent drying out, or microwave until piping hot, stirring occasionally. It's not generally recommended to freeze Kedgeree due to the rice and egg texture.

Mary's Secrets to Success

My dear, the secret to a truly magnificent Kedgeree lies in not overcooking the fish – it should flake beautifully with just a gentle touch. Also, don't skimp on the fresh parsley; it adds a wonderful lift and freshness to the rich flavours. And remember, taste and adjust your seasoning; a little salt and pepper can make all the difference to a dish that's sheer perfection!

Frequently Asked Questions

Q: Can I use pre-cooked rice?

A: While freshly cooked rice is always best for texture, you can use pre-cooked rice. Ensure it's thoroughly heated through and fluffed before adding to the pan. You might need a little extra poaching liquid to ensure it's moist.

Q: What kind of curry powder should I use?

A: A mild curry powder is traditionally used in Kedgeree, offering a gentle warmth rather than intense spice. However, feel free to use a medium blend if you prefer a bit more kick!

Q: How do I prevent the rice from being sticky?

A: Rinsing the basmati rice thoroughly before cooking helps remove excess starch, which is key to achieving lovely separate grains. Also, resist the urge to stir the rice too much while it's cooking.

Q: Can I add other vegetables?

A: Absolutely! While not strictly traditional, some people enjoy adding frozen peas, chopped bell peppers, or even spinach towards the end of cooking for extra colour and nutrition.

Q: Why is it important to use undyed smoked haddock?

A: Undyed smoked haddock offers a more natural flavour and appearance. The dyed variety uses artificial colourings, which aren't necessary for the taste or quality of the dish. Look for naturally smoked fish for the best results.