Easy Kedgeree
This easy kedgeree is one of my favourite dinners! Flaky, smoked fish with soft-boiled eggs and mildly-spiced, golden rice. Naturally gluten free.
Servings: 4 people
Ingredients
- 460 g boneless smoked haddock 4 fillets
- 150 ml milk
- 150 ml cold water
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tbsp curry powder medium
- 300 g basmati rice
- 400 ml gluten free vegetable stock
- 4 large eggs
- Coriander to serve
- Lemon wedges to serve
Instructions
First poach the fish:
- Place the haddock, skin-side-down, in a saucepan and then pour over the milk and cold water. Place a lid on and pop on a low heat. Simmer for 5 minutes until the fish is flaky and just cooked.
- Remove the fish from the pan onto a plate. Remove the skin and flake the fish into chunks. Set the pan of poaching liquid to one side - you'll need this later.
Cook the Rice:
- Add the olive oil to a large, lidded frying pan and place on a medium heat. Add the onions, garlic paste, ginger paste and curry powder. Cook for 5 minutes, stirring frequently.
- Add the rice to the pan and stir to coat in the spices. Pour in the vegetable stock and stir well. Bring the pan to the boil, then place a lid on the pan and turn it down to a low simmer. Gently simmer for 10 minutes, leaving the lid on.
Meanwhile cook the eggs:
- While the rice is cooking, bring a small pan of water to the boil. Add the eggs and boil for 8 minutes, then immediately drain and submerge the eggs in cold water. Peel the eggs and cut them into quarters, then set to one side.
To finish the kedgeree:
- Once the rice has had 10 minutes, remove the lid and pour in the poaching liquid from the fish. Stir, replace the lid and cook for a further 5 minutes until the rice is tender.
- Remove the lid and add the haddock. Stir through, then top with the egg quarters and a good helping of chopped coriander. Serve hot with lemon wedges.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this easy kedgeree.
- Storing: You can easily keep leftovers of this kedgeree in the fridge to reheat or eat cold. It's great for breakfast the next day! You can freeze kedgeree - see the post above for my top tips on how I do this.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Easy Kedgeree!
Nutrition
Serving: 1portion | Calories: 546kcal | Carbohydrates: 67g | Protein: 42g | Fat: 11g
