Step 1: Prepare the Haddock

Start by poaching the smoked haddock in water to bring out its delicate flavor.

• Poach the Haddock: Place the haddock fillets in a shallow pan, cover with water, and simmer for 8–10 minutes until the fish is cooked through. Remove the haddock, set it aside, and reserve some of the poaching liquid for later.
• Flake the Fish: Once cooled, gently flake the haddock into large pieces, removing any skin and bones.

Step 2: Cook the Rice

Basmati rice forms the base of this dish, and it needs to be light and fluffy.

• Boil the Rice: Rinse the basmati rice under cold water to remove excess starch. Cook the rice in boiling salted water for 10–12 minutes or until tender. Drain and set aside.
• Add Poaching Liquid: For extra flavor, you can replace some of the water with the haddock poaching liquid when cooking the rice.

Step 3: Make the Kedgeree Base

A flavorful base is what gives kedgeree its unique taste.

• Sauté the Onion: In a large pan, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent.
• Add Curry Powder: Stir in the curry powder, cooking for a further 2–3 minutes to release the spices’ aroma.

Step 4: Combine Everything

Now it’s time to bring everything together for the final dish.

• Mix the Ingredients: Add the cooked rice, flaked haddock, and frozen peas to the pan with the onions and curry powder. Stir well to combine.
• Season the Kedgeree: Pour in the lemon juice, season with salt and pepper, and cook for a further 5 minutes, allowing the flavors to meld.

Step 5: Add the Finishing Touches

No kedgeree is complete without its signature garnishes.

• Prepare the Eggs: Peel the hard-boiled eggs and cut them into quarters.
• Garnish and Serve: Gently fold the chopped parsley into the kedgeree, then top with the quartered eggs. Serve warm with extra lemon wedges on the side if desired.