How to Cook Kedgeree with Smoked Haddock | British Indian Breakfast Rice

Kedgeree is one of my favourite rice dishes. I believe it has it's origins in the British Raj in India. I know it came to fashion in Britain during the 19th Century, probably as a result of returning expatriates wanting to duplicate the best of Indian cuisine here at home in the UK.

Kedgeree is usually served for breakfast, but it also makes for a tasty light lunch or evening meal.

More on the origin of Kedgeree: https://tinyurl.com/yxa3jwhj

My version uses smoked haddock, but any good smoked fish works well, even smoked oily fish like mackerel and herring.

**Erratum: At 10:22 I give the ratio of rice to stock as 1:1.5 where it should be 1:2. My apologies!**

Ingredients:

440g smoked haddock fillets.
250ml chicken stock.
250ml water.
1 bay leaf.
A small stick of cinnamon/cassia bark.
Half a medium onion.
Oil for frying.
3 cloves of garlic.
1 teaspoon of curry powder.
1 teaspoon of turmeric powder.
A quarter teaspoon of black pepper.
Half a teaspoon of ginger powder.
380g/2 cups of basmati rice.
Hot water as required.
120g frozen garden peas.

Garnish:

2 hard boiled eggs, quartered.
Salt and freshly-ground black pepper.
Fresh or dried parsley.
Finely chopped spring onions (optional).
Lemon wedges (optional).
Fried onions (optional).

NO CHEESE. NOT EVEN A LITTLE! 😄

Time Stamps:

00:00 Intro
00:55 About kedgeree
01:51 Ingredients
04:17 Poaching the smoked haddock
06:55 Cooking the rice
**Erratum: At 10:22 I give the ratio of rice to stock as 1:1.5 where it should be 1:2. My apologies!**
14:28 Flaking the smoked haddock
17:30 Chopping the eggs
17:55 Assembling the kedgeree
18:54 Dressing the kedgeree
20:52 Taste test
22:15 Summary slideshow
23:50 End credits and links

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