Really Good Kedgeree

A spicy, easy-to-make British breakfast dish featuring smoked haddock, basmati rice, hard-boiled eggs, and aromatic curry spices.

Fish Seafood Spicy Rice Haddock Brunch

Estimated Nutrition

Calories

347

kcal / serving

2082 kcal total

Carbs

30.5g

per serving

183 g total

Fat

14.7g

per serving

88.2 g total

Protein

23.1g

per serving

138.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Butter

tbsp

Double Cream

Fruits

0.5

piece

Lemon

juiced

GrainsCereals

200

Basmati Rice

rinsed in cold water and drained

NutsSeeds

piece

Bay Leaf

tbsp

Curry Powder

medium, heaped

tbsp

Parsley

chopped fresh

piece

Black Pepper

freshly ground

OilsFats

Sunflower Oil

Seafood

475

Smoked Haddock Fillet

undyed, cut in half

Vegetables

100

Pea

frozen

piece

Onion

finely chopped

Method

Boil the eggs for eight minutes, peel them, and cook the peas if using.

Drain the fish, reserving the liquor, and cook the rice in it for 10 minutes plus 5 minutes resting.

Top with quartered eggs, cover, and heat through for 2-3 minutes before serving.

Combine the cooked rice, peas, cream, parsley, pepper, flaked fish, and lemon juice in the pan.

Simmer the haddock and bay leaves in 500ml water for 8-10 minutes until the fish flakes easily.

Sauté the onion in butter and oil for five minutes, then stir in curry powder for three minutes.