Description
Hairy Bikers’ Kedgeree is a classic British dish made with smoked fish, rice, boiled eggs, and mild spices. It’s a delicious combination of warm, fragrant basmati rice, tender smoked fish, and rich boiled eggs, all gently spiced with curry powder and fresh herbs.
Ingredients
Scale
- 300g smoked haddock fillets (or smoked mackerel, skin removed)
- 200g basmati rice
- 4 large eggs (boiled)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp curry powder (mild or medium, depending on preference)
- 1 tsp ground turmeric
- 500ml vegetable or fish stock (or water)
- 2 tbsp butter or oil
- Fresh parsley or coriander (chopped, for garnish)
- Lemon wedges (for serving)
- Salt and freshly ground black pepper (to taste)
Instructions
- Boil the Rice: Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a saucepan with the stock or water, following the package instructions. Once cooked, drain and set aside.
- Boil the Eggs: While the rice is cooking, place the eggs in a medium saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes until hard-boiled. Drain, peel, and set aside.
- Poach the Fish: In a large frying pan, add the smoked haddock fillets and cover them with water. Bring to a simmer and poach for 5-7 minutes, or until the fish is cooked through and flakes easily. Drain, set the fish aside, and break it into large chunks.
- Sauté the Onion and Garlic: In the same frying pan, melt the butter or heat the oil over medium heat. Add the finely chopped onion and garlic, and sauté for about 5 minutes until soft and translucent.
- Add the Spices: Stir in the curry powder and ground turmeric, cooking for another 1-2 minutes to release the flavors.
- Combine the Ingredients: Add the cooked rice to the pan with the onions and spices. Stir well to coat the rice in the spices. Gently fold in the flaked smoked fish and season with salt and freshly ground black pepper to taste.
- Add the Eggs and Garnish: Quarter the boiled eggs and arrange them on top of the kedgeree. Garnish with freshly chopped parsley or coriander.
- Serve with Lemon Wedges: Squeeze a little lemon juice over the kedgeree before serving for added freshness. Serve hot and enjoy!