Kedgeree

Tom Parker Bowles dishes up this classic Anglo-Indian dish, traditionally served for breakfast, but perfect for lunch and dinner too
By Tom Parker Bowles
Kedgeree
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 500 ml milk
  • 800 g smoked haddock, undyed
  • 4 eggs
  • 3 tbsp vegetable oil
  • 2 large onions, finely chopped
  • 350 g long-grained rice
  • 500 ml water
  • 300 ml cream
  • 2 tbsp butter
  • pinch cayenne pepper
  • 4 tbsp parsley, chopped
  • 2 lemons, quartered, to serve

Method

1. In a large shallow pan, heat the milk to a simmer and then poach the haddock for about 5-6 minutes until tender and falling apart in flakes. Drain and set the fish aside.

2. In a small pan, boil the eggs for 10 minutes, then place in a bowl of water to cool. When cold, peel and cut into quarters.

3. Heat the oil in a medium sauce pan and gently fry the onions for 15 minutes, until softened but not coloured. Add the rice and cook for a minute more, stirring until all the grains are coated and shiny with oil, then pour in the water. Cover and cook on a low heat for about 20 minutes, or until all liquid has been absorbed.

4. Once the rice is cooked, stir in the cream and cook for a further minute. Mix in the butter, cayenne pepper and a little seasoning, before gently folding in the haddock and eggs. Transfer to a warm serving bowl or plate and scatter with parsley. Serve immediately along with a wedge of lemon.

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