A traditional British colonial dish with a lovely balance of spicy and smoky flavours. Perfect for lunch or dinner.
Be the first to make this!
2 large eggs
680g smoked haddock fillets
2 bay leaves
180g basmati rice
110g ghee or butter
5cm piece root ginger, grated
1 bunch spring onions, chopped
1 clove garlic, finely chopped
2 heaped tablespoons curry powder
2 tomatoes, peeled, seeded and chopped
1 tablespoon mustard seeds
2 large handfuls fresh coriander, chopped
juice of 2 lemons
1 fresh red chilli, finely chopped
125g natural yoghurt
2 tablespoons finely chopped cucumber
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Cook the rice as directed on the packet; cool and leave to chill in the fridge till needed. (You can use leftover rice.)
Boil the eggs for 10 minutes; drain and set aside.
Place the fish and bay leaves in a shallow pan and cover with water. Bring to the boil, cover and simmer for about 5 minutes or until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
Melt butter or ghee in a pan over low heat. Add ginger, onion and garlic, and cook for 5 minutes or until soft. Add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice. Add the fish and rice to the pan and heat through.
Peel and quarter the eggs. Add the eggs, all but a tablespoon of the coriander, and the red chilli. Stir gently to heat through, then spoon into a serving dish.
Mix the rest of the coriander and the cucumber into the yoghurt and serve with the kedgeree.