Smoked Haddock Kedgeree
Kedgeree is a classic British dish that evolved during the English colonial era, drawing inspiration from Indian rice and fish dishes. The combination of smoked haddock, curry spices, and hard-boiled eggs creates a harmonious flavor profile that is both exotic and comforting. Traditionally served for breakfast in Great Britain, it's a wonderful choice any time of day. The light seasoning and succulent pieces of fish create a perfect balance that is felt in every bite. It's the perfect choice for a quick yet special meal.
Ingredients for this recipe
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Preparation Steps
1
Cook the basmati rice in salted water according to package directions, then drain and set aside.
2
In a large pan or skillet, melt the butter over medium heat. Sauté the finely chopped onion, garlic cloves, and grated ginger until fragrant and softened.
3
Add the curry powder and stir to release its aroma.
4
Place the smoked haddock in the pan, pour in the chicken stock, and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily. Remove the haddock from the pan and flake it into bite-sized pieces.
5
Add the cooked rice to the pan and stir to combine with the spiced base. Taste and season with salt and pepper to your liking.
6
Gently fold in the flaked haddock and chopped parsley, ensuring everything is well combined.
7
Top with quartered hard-boiled eggs and drizzle with freshly squeezed lemon juice.
8
Serve hot, garnished with extra parsley, and offer lemon wedges on the side.
