Easy Kedgeree Recipe

Introduction

Kedgeree is a comforting and flavorful British-Indian dish featuring spiced rice and smoked haddock. This easy recipe combines fragrant curry powder with tender fish and peas, perfect for a satisfying lunch or dinner.

Ingredients

• 2 tbsp curry powder of your choice (we used madras)
• 300g basmati rice
• 600ml chicken stock
• 400g skinless smoked haddock
• 100g frozen peas

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Place an ovenproof saucepan or flameproof casserole over medium heat and toast the curry powder for 1 minute until fragrant.
2. Step 2: Stir in the basmati rice to coat it evenly with the curry powder, then pour in the chicken stock and bring to a boil.
3. Step 3: Lay the smoked haddock on top of the simmering rice, cover the pan, and transfer it to the oven.
4. Step 4: Cook for 30 minutes until the rice is tender and the haddock is cooked through.
5. Step 5: Carefully remove from the oven and let it rest for a minute. Stir in the frozen peas while breaking up the haddock and fluffing the rice.
6. Step 6: Season to taste with salt and pepper, then serve warm.

Tips & Variations

• For extra creaminess, add a knob of butter or a splash of cream before serving.
• Try using different curry powders to adjust the heat and flavor to your preference.
• If you prefer a vegetarian version, substitute the smoked haddock with smoked tofu and use vegetable stock.

Storage

Store leftover kedgeree in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of basmati?

Basmati is preferred for its fragrance and light texture, but you can use other long-grain rice varieties. Adjust the cooking time and liquid as needed according to the rice type.

Is smoked haddock essential for this dish?

Smoked haddock adds a distinctive flavor to kedgeree, but you can substitute with other smoked white fish or even cooked salmon if preferred.

Easy Kedgeree Recipe

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★★★★★

4.5 from 83 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A flavorful and easy-to-make kedgeree featuring aromatic curry-spiced basmati rice combined with tender, smoky haddock and sweet peas, all cooked gently in the oven for a comforting and wholesome meal.

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Ingredients

Scale 1x2x3x

Spices

• 2 tbsp curry powder (Madras or your choice)

Grains & Broth

• 300g basmati rice
• 600ml chicken stock

Fish & Vegetables

• 400g skinless smoked haddock
• 100g frozen peas

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Instructions

1. Preheat and toast spices: Preheat your oven to 180°C (160°C fan) or gas mark 4. Place an ovenproof saucepan or flameproof casserole over medium heat on the stove and toast the curry powder for 1 minute, stirring regularly to release its aromas without burning.
2. Coat rice and add stock: Add the basmati rice to the pan and stir well to coat each grain evenly with the toasted curry powder, infusing it with flavor. Pour in the chicken stock and bring the mixture to a boil on the stovetop.
3. Add haddock and cook: Lay the skinless smoked haddock gently on top of the boiling rice mixture, then cover the pan with a lid or foil. Transfer it to the preheated oven and bake for 30 minutes, allowing the rice to cook and the fish to gently steam.
4. Finish with peas and serve: Remove the casserole carefully from the oven and let it rest for 1 minute. Stir in the frozen peas while gently breaking up the haddock into flakes and fluffing the rice. Season with salt and pepper to taste, then serve immediately for a delicious, comforting dish.

Notes

• Use skinless smoked haddock for ease and a clean flavor; alternatively, skin-on can be used but remove skin before serving.
• Ensure the rice is thoroughly coated in the curry powder to maximize flavor infusion.
• Keep the pan covered in the oven to allow the rice to cook evenly and the fish to steam gently without drying out.
• Frozen peas can be added directly without thawing as they will cook quickly in the residual heat.
• This dish pairs well with a dollop of yogurt or a squeeze of lemon for brightness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: kedgeree, smoked haddock, curry rice, easy dinner, one pot meal, British recipe, basmati rice, smoky fish