Classic Kedgeree — Spiced Rice with Flaked Fish

Kedgeree is the great British-Indian crossover: buttery, curry-spiced rice folded with flaked fish, soft-boiled eggs and plenty of coriander. Traditionally made with smoked haddock, it is just as satisfying with fresh fish from our counter — poached mackerel or flaked king fish (vanjaram) both work beautifully.

Ingredients

• 400g fish fillets (smoked haddock, or fresh mackerel / king fish)
• 300g basmati rice, rinsed
• 3 eggs
• 1 large onion, finely sliced
• 50g butter
• 1 tbsp mild curry powder
• ½ tsp turmeric
• 600ml fish poaching liquid or stock
• Handful of fresh coriander, chopped
• Lemon wedges, to serve

Method

1. Poach the fish. Cover the fillets with simmering water and cook gently for 6–8 minutes until they flake easily. Keep the liquid.
2. Boil the eggs. 6½ minutes for jammy yolks, then peel and quarter.
3. Build the base. Soften the onion in butter, then stir in the curry powder and turmeric for one fragrant minute.
4. Cook the rice. Stir the rice through the spiced butter, add the poaching liquid, cover and simmer 10–12 minutes until tender.
5. Bring it together. Fold in the flaked fish, scatter with eggs and coriander, and finish with lemon.

Fishmonger’s tip: ask us to fillet and pin-bone your fish when you order — kedgeree is best with big, boneless flakes.