Kedgeree is Anglo-Indian breakfast dish made with long grain rice baked with smoked haddock, hard boiled eggs, cream and lemon juice. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday’s leftovers into hearty and appealing breakfast dishes, of which bubble and squeak is probably the best known. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional. Some kedgeree recipes include ingredients such as sultanas, curry powder, onion, coriander, fresh ginger etc.
175 g long grain rice
¼ tsp turmeric
375 g smoked haddock fillet
2 hard-boiled eggs
60 g butter, plus extra for greasing
juice of ½ lemon
150 ml single cream
2 tbsp finely chopped parsley
Simmer the rice and turmeric, covered, in boiling salted water for 12 – 15 minutes until tender. Rinse with boiling water, drain and keep warm.
Meanwhile, put the haddock, skin-side down, in a frying pan, cover with cold water, and poach for 8 -10 minutes.
Cut 1 egg lengthwise into quarters and reserve for garnish. Coarselychop the second egg.
Drain the haddock, remove the skinand bones, then flake the fish. Put into a large bowl, add the rice, chopped egg, butter, lemon juice, and cream, and season with salt and cayenne pepper. Stir gently to mix.
Butteran ovenproof dish, add the kedgeree mix, and bake in a preheated oven at 180°C / 350°F / Gas 4, stirring occasionally, for 10 – 15 minutes.
To serve, stir in the parsley and garnish with the reserved egg quarters.
Some smoked haddok is dyed bright yellow, so look out for smoked haddock that is pale in colour or is labelled “un-dyed” if you particularlywant to avoid artificial colourings.