Kedgeree

A mild weekend brunch dish featuring smoked haddock, basmati rice, and hard-boiled eggs cooked in a creamy curry sauce.

Easy Fish Rice Brunch Smoked Haddock

Estimated Nutrition

Calories

473.7

kcal / serving

2842.2 kcal total

Carbs

39.7g

per serving

238.2 g total

Fat

26.4g

per serving

158.4 g total

Protein

19.3g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

110

piece

hard-boiled, halved

knob

Butter

to serve

Fruits

wedge

Lemon

to serve

GrainsCereals

300

Basmati Rice

NutsSeeds

tsp

Madras Curry Powder

pinch

Nutmeg

freshly grated

to taste

Sea Salt

to taste

Black Pepper

cracked

bunch

Parsley

small bunch, chopped

pinch

Cayenne

optional garnish

Seafood

300

Smoked Haddock

naturally smoked, bones removed, cut into chunks

Vegetables

0.5

piece

Onion

finely chopped

Method

Pour in the milk, cream, and 250ml of water.

Simmer the mixture and add the fish chunks.

Cook until the rice is tender, adding water if necessary.

Gently cook the chopped onion in butter for a few minutes.

Add the rice, curry powder, and nutmeg while stirring.

Season with salt and pepper and stir in the chopped parsley.

Fold in the halved eggs and garnish with extra nutmeg and cayenne.

Serve topped with a knob of butter and lemon wedges.