Kedgeree with smoked haddock
45 min · 46 g protein · 420 cals / serving
The Victorian breakfast that became a weekend brunch: fluffy, gently curried basmati and cauliflower rice folded through with big flakes of smoked haddock, peas and spinach, topped with jammy soft-boiled eggs, lemon and a cooling spoon of spiced yogurt.
Ingredients
- 100 g jasmine rice, basmati, rinsed
- 200 ml water, for the rice
- 600 g smoked haddock, undyed, skinned
- 4 large eggs
- 8 g butter
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- thumb-sized piece ginger, grated
- 2 tsp curry powder, mild or medium
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 450 g cauliflower rice, fresh or frozen
- 150 g cooked frozen green peas
- 4 large handfuls baby spinach
- 1/2 lemon lemon juice, juiced, plus wedges to serve
- 1/2 tsp salt
- 1/2 tsp black pepper
- a small bunch fresh parsley, chopped
Spiced yogurt
- 160 g nonfat Greek yogurt
- a pinch curry powder
Steps
- Put the rice and water in a pan with a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
- Meanwhile, lay the haddock in a wide pan, cover with boiling water and simmer very gently for 5–6 minutes, until it just flakes and reaches 145°F. Lift out, then break into large flakes, removing any bones.
- Lower the eggs into a pan of boiling water and cook for 7 minutes, then cool under cold water, peel and halve. The yolks should be soft and jammy.
- Melt the butter in a large non-stick frying pan or wok over a medium heat. Cook the onion for 8 minutes until soft and golden, then add the garlic, ginger, curry powder, turmeric and ground coriander and fry for 1 minute until fragrant.
- Add the cauliflower rice and peas and stir-fry for 4 minutes until hot, then add the spinach and let it wilt.
- Tip in the cooked rice and toss until evenly golden. Gently fold in the haddock so the flakes stay whole, then add the lemon juice, salt, pepper and most of the parsley.
- Stir the pinch of curry powder into the yogurt. Spoon the kedgeree onto plates, top with the eggs and a spoonful of the spiced yogurt, and scatter with the rest of the parsley. Serve with lemon wedges.
Good to know
Why half cauliflower rice?
Cauliflower rice takes on the curry spices and butter just like basmati and disappears into it, so the plate looks and tastes like a classic kedgeree with more room for haddock, eggs and vegetables.
Dyed or undyed haddock?
Undyed has the same smoky flavour without the bright yellow colouring. Smoked cod or hot-smoked salmon flakes work too.
Can I make it ahead?
Cook the rice, fish and eggs the night before and keep them chilled, then the dish comes together in ten minutes in the morning. Make sure the reheated rice is piping hot all the way through.
Alternative
Per
- Calories
- 84
- Protein
- (45%)
- 9 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (35%)
- 8 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 252 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1682 kcal goes into the pot and 2201 g of ingredients comes out as about 2005 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.