If you’ve never been to Pinney’s of Orford smokehouse on the Suffolk coast, make a trip there and you won’t be disappointed. We always stock up on their wonderful undyed smoked haddock just so we can make this beautiful kedgeree. For me, it’s the breakfast of champions but it also makes a perfect brunch, lunch or supper dish that tastes superb; lightly curried rice with smoked haddock, soft-boiled eggs and fresh parsley and coriander – heaven!
- 300g undyed smoked haddock fillet, skin on
- 2 bay leaves
- 300ml milk
- 4 eggs
- handful chopped parsley
- handful chopped coriander
- 2 tbsp vegetable oil
- 1 small knob of butter
- 2 shallots, finely chopped
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp curry powder
- 300g basmati rice
- Salt and freshly ground black pepper
- Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 5 mins, drain, allow to cool and then peel and cut the eggs into quarters.
- Heat 2 tbsp vegetable oil and a knob of butter in a large, lidded pan, add the finely chopped shallots, then gently fry for 5 mins until softened but not coloured. Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry for about 3 minutes until the mix starts to go brown and fragrant.
- Add the basmati rice and stir thoroughly. Add enough water to sit just above the surface of the rice, stir, then bring to the boil. Cover with a tight lid, take off the heat and leave to stand for 10-15 mins. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, poach the smoked haddock fillet with 2 bay leaves and the milk in a frying pan for 10 mins. Remove from the milk, peel away the skin, then flake the flesh.
- Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve warm.
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