Smoked Haddock Kedgeree

Cooking With Kids

A rich, comforting dish that unites the warm spice aromas of the East with classic European ingredients in a multicultural culinary celebration. Basmati rice seasoned with turmeric and cinnamon absorbs the deep flavors of smoked fish, while soft-boiled eggs and butter impart a velvety, indulgent texture to every bite. This elegant creation is perfect for a luxurious brunch or impressive entertaining, blending simplicity with extraordinary sophistication.

Prep: 10 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
2Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

Nutrition

Calories: 715
Protein: 85.8g
Carbs: 34.2g

Chef tips

To ensure the rice is fluffy and not sticky, make sure to rinse it well until the water runs clear. Adding the smoked fish at the end of cooking preserves its texture and prevents it from breaking apart in this aromatic kedgeree. For an extra zing, serve with lemon wedges to brighten the smoked fish. Kids will love helping peel the hard-boiled eggs and scattering them over the dish before serving it to the family.

Culinary reasoning

A rich, comforting dish that unites the warm spice aromas of the East with classic European ingredients in a multicultural culinary celebration. Basmati rice seasoned with turmeric and cinnamon absorbs the deep flavors of smoked fish, while soft-boiled eggs and butter impart a velvety, indulgent texture to every bite. This elegant creation is perfect for a luxurious brunch or impressive entertaining, blending simplicity with extraordinary sophistication.