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Prep time
15 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
Kedgeree is a dish of rice, smoked haddock, spice, and eggs, and it is one of those dishes whose etymology is surrounded by uncertainty, myth, and legend. Is it Scottish? Is it English? Indian, even? Did it come from British India, or does it predate even that period of history? One thing for sure is that it’s impossible to be certain. I have heard many differing accounts, the most popular being that it's a westernized variation of khitchiri, a dish of rice and lentils from the Indian subcontinent, which is widely regarded as a cure for all ills. There is a romanticized notion that “kedgeree” was brought back to Scotland by a regiment serving in the Raj. Regardless of its origin story, it's a delicious dish that you ought to give a try for yourself!
*Notes: You can use a medium-spiced curry powder, which is commonly used, but I prefer to make my own spice blend. For this, I mix coriander seeds, cumin seeds, ajwain, fenugreek seeds, black pepper, turmeric, and crushed chiles. I also use poached eggs rather than boiled, the runny yolk oozing onto the sweet, smoky fish and rice is simply joyful. If ajwain is unavailable you can substitute ¼ teaspoon of dried thyme. If smoked haddock is unavailable, you can use unsmoked haddock or other white fish such as cod. Add ¼ teaspoon of salt to the water as you poach the fish, and 1 teaspoon of sweet smoked paprika to the spice blend as you mix it. (The key here is to use something "smokey" to compensate for the unsmoked fish.) —Graeme Taylor
Watch This Recipe
Scottish Kedgeree
Ingredients
- Spice Blend
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2 teaspoons
coriander seeds
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2 teaspoons
cumin seeds
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1/2 teaspoon
ajwain (carom seeds)
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1/2 teaspoon
black peppercorns
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1/2 teaspoon
fenugreek (methi) seeds
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1/4 teaspoon
crushed red pepper flakes
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1/2 teaspoon
turmeric powder
- Kedgeree
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1
fillet smoked haddock (preferably peat-smoked)
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350 milliliters
(about 1½ cups) cold water
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1
bay leaf
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1
onion, finely chopped
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2 to 3 tablespoons
unsalted butter
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150 grams
(⅔ cup) basmati rice
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2
large eggs
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Kosher salt
Directions
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In a small dry skillet over high heat, toast the coriander, cumin, ajwain, peppercorns, and fenugreek for about 30 seconds, until fragrant. In a mortar and pestle, or spice grinder, grind the toasted spices along with the red pepper flakes to a powder. Add the turmeric and mix well to combine. You can store this blend in a glass jar for further use.
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In a medium saucepan with a lid over medium heat, poach the haddock, uncovered, in the cold water with the bay leaf for 4 to 6 minutes, until cooked through. Transfer to a plate. Reserve the cooking liquid in a bowl or jug. (Here's a tutorial on how to poach fish: https://food52.com/blog/9516-how-to-poach-fish)
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Melt the butter in the same pot over medium heat. Cook the onion, stirring frequently, until softened. Add the rice and 2½ teaspoons of spice blend and stir once to combine. Add the reserved cooking liquid, cover, and simmer for 10 minutes. Check the rice, which should be perfect, and adjust the seasonings if required. While that cooks, poach the eggs in salted water to your preference. (A tutorial on how to poach eggs: https://food52.com/blog/17285-how-to-poach-eggs-with-less-stress-no-anxiety-dreams)
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Return the haddock to the pot and stir to heat through. Serve with the poached eggs on top.
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