This smoked haddock kedgeree brings together tender basmati rice, curry spices, flaky fish, and soft-boiled eggs in one comforting main course. Lemon juice and fresh parsley brighten the warm, savory flavors, while lemon wedges let you add a little more freshness at the table.
The recipe builds flavor by cooking the rice with onion and spices, then folding in gently poached haddock. Each grain stays distinct, and the fish remains in generous flakes rather than disappearing into the rice.
Build a fragrant base for the rice
Basmati is a good fit here because its long grains cook up light and separate, giving the flaky haddock room to stand out. Rinsing and draining the rice first helps remove loose surface starch, which can otherwise make the finished dish feel sticky.
Butter softens the finely diced yellow onion and carries the curry powder, turmeric, and black pepper through the dish. Stirring the spices into the softened onion before adding the rice helps distribute their flavor. Coat the grains in that fragrant mixture, then let the broth cook them until tender and the liquid has been absorbed. Keep the saucepan covered while the rice simmers, and let it stand covered off the heat so the grains can finish settling before you fluff them.
Poach the haddock gently
Whole milk gives the smoked haddock a gentle poaching liquid and leaves behind milk you can reserve for the rice. Warm the milk until it is steaming, then keep it at a gentle simmer. A vigorous boil can make the fish break apart before you are ready to fold it in.
When the haddock is opaque and flakes easily, lift it onto a plate and remove the skin. Break it into large flakes so the fish remains easy to recognize in the finished kedgeree. Save the specified portion of poaching milk; it helps bring the rice and fish together without losing the mild, creamy character of the poached haddock.
Fold gently and taste before salting
Once the rice is tender, fluff it before adding the fish. Fold in the haddock, reserved poaching milk, chopped parsley, and lemon juice with a light hand. Stirring too forcefully can break the fish into small pieces and mash the rice. Warm everything over low heat until hot, stirring carefully as it comes together.
Smoked haddock can bring plenty of salt of its own. Taste the kedgeree after the fish has been folded in before adding any extra salt; the low-sodium vegetable broth and measured kosher salt give you a starting point, but the fish affects the final seasoning. Arrange the halved eggs over the top, and finish each portion with lemon wedges for a fresh, citrusy note.
Frequently Asked Questions
How can you keep the rice from turning sticky?
Rinse and drain the basmati before cooking, and keep the saucepan covered while it simmers. After the rice stands off the heat, fluff it before folding in the haddock. Gentle handling helps the grains stay separate and keeps the fish in larger flakes.
Why reserve some of the haddock’s poaching milk?
The reserved milk carries the mild flavor of the poached haddock into the rice and helps the ingredients come together. Fold it in gradually with the fish, parsley, and lemon juice, stirring gently so the rice stays fluffy.
When should you add extra salt?
Taste the kedgeree after you have folded in the smoked haddock and reserved poaching milk. Smoked fish can already be salty, so tasting at this point gives you a better sense of whether the dish needs any additional kosher salt.
Golden Smoked Haddock Kedgeree with Soft-Boiled Eggs
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes39
minutes580
kcal1
hour1
minuteFlaky smoked haddock is folded into curry-seasoned basmati rice and topped with soft-boiled eggs. Lemon and parsley brighten the finished dish.
Ingredients
4 large eggs
1 lb smoked haddock fillets
2 cups whole milk
3 tbsp unsalted butter
1 medium yellow onion, finely diced
2 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp black pepper
1 1/2 cups basmati rice, rinsed and drained
2 1/4 cups low-sodium vegetable broth
1/2 tsp kosher salt
1/4 cup reserved poaching milk
2 tbsp chopped fresh parsley
2 tsp fresh lemon juice
Lemon wedges, for serving
Directions
- Bring a saucepan of water to a boil. Carefully lower in the eggs and boil for 7 minutes. Transfer them to a bowl of cold water for 2 minutes, then peel and set aside.
- Put the haddock and milk in a wide skillet. Warm over medium heat until the milk is steaming, then lower the heat to keep it at a gentle simmer. Poach the fish for 8 minutes, until opaque and flaky. Transfer it to a plate, remove any skin, and break it into large flakes. Reserve 1/4 cup of the poaching milk.
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the curry powder, turmeric, and pepper and cook for 1 minute. Add the rice and stir for 1 minute to coat the grains.
- Pour in the broth and stir in the salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
- Fluff the rice, then gently fold in the haddock, reserved poaching milk, parsley, and lemon juice. Cook over low heat for 2 minutes, stirring carefully, until hot. Halve the eggs lengthwise, arrange them on top, and serve with lemon wedges.
Notes
- Smoked haddock can be salty, so taste the kedgeree after folding in the fish before adding extra salt.
