The Best Smoked Haddock Kedgeree

• Quick and easy - prepped and on the table in just 30 minutes
• Superb flavour - wonderfully savoury, subtly spiced with bright hints of fresh herbs and citrus.
• Made with simple ingredients - find everything you need in your normal supermarket
• Nutritious - kedgeree provides lean protein, a portion of green veg and lots of other valuable vitamins.
• Puts leftover rice to a good use

This tasty kedgeree requires a few simple ingredients. You should be able to find them all at your normal supermarket.

• Rice - I always make kedgeree with basmati rice, but you could use Jasmine or another variety of long grain rice. Brown rice will also work if you are looking for a healthier option. A pack of pre-cooked rice is always a good shout if you are in a hurry.
• Green chilli - you could switch this for a fresh red chilli or a little chilli powder, but these will not bring the slightly tart freshness that green chillies add to the dish.
• Smoked haddock - you can use dyed, undyed, fresh or frozen. If you're using frozen fillets make sure they are fully defrosted first by leaving them in the fridge overnight. If haddock is not your thing you could swap it for the same amount of cod, mackerel or salmon.
• Green beans - you can swap these for spinach or peas, or omit them if you prefer

Cook the rice according to packet instructions, boil the eggs for 6-8 minutes and simmer the beans until tender.

2. Cook the smoked haddock

Place a large frying pan on a medium heat and add oil. Add the smoked haddock pieces when the oil is hot, fry for a few minutes until they turn opaque and set aside.

3. Sauté the onions, chilli and ginger

Add more oil to the pan, add the onions, cook for a few minutes until they are soft and translucent and then add the green chilli and ginger and cook for a minute or two more until fragrant. Stir in the curry powder and sugar.

4. Bring it all together

Add the cooked rice to the pan and stir until the rice is hot and the seasoning is incorporated. Then remove the pan from the heat and stir in the lime juice. Stir in the cooked smoked haddock, green beans, and chives and serve immediately topped with egg slices, chopped coriander/cilantro and a dollop of cool yoghurt.

1. Get prepped - kedgeree is a dish that comes together quickly. Make sure you have cooked the rice, beans, eggs and haddock first.
2. Add the lime juice at the end - to bring a bright, fresh and citrusy flavour that contrasts the umami fried onions and smoked haddock. Adding lime juice too early will mellow its flavour as it cooks in the pan.
3. Serve with yoghurt - the savoury flavours and mild spiciness of the kedgeree taste even better when served with a dollop of plain or Greek yoghurt.

Kedgeree was inspired by a rice-and lentil dish called khichujī. It is believed that British colonials enjoyed a variation of khichujī with fish and eggs and brought the dish back to the UK, where it has been enjoyed as a breakfast or brunch dish ever since.

Kedgeree is a warming, comforting and deeply satisfying meal, but is also not overly heavy. Onions and smoked haddock give the dish a distinctive umami-ness, while fresh green chilli, ginger and curry powder provide mildly spiciness and aromatic flavour. A final squeeze of lemon or lime juice and a handful of coriander/cilantro add notes of brightness and fresh flavour that contrast with the savouriness of the dish.

Green chilli and curry powder feature in many kedgeree recipes and add mild spiciness and aromatic flavour to the dish. However, heat is by no means the main player. Those who are sensitive to spice shouldn't be concerned, but skipping the green chilli will make the dish even milder.

The rice and eggs can be cooked ahead of time, but fish tastes best when cooked fresh. Cooked kedgeree can be stored in the fridge and reheated the next day, but you should make it fresh to enjoy it at its best.

Finnan haddie is a type of smoked haddock that originates from northeast Scotland and is made using a regional smoking method with peat and green wood.

Most people will agree that smoked haddock kedgeree is a meal in its own right. I don't think it calls for anything more than a simple green salad. However, a handful of chopped fresh coriander/cilantro and a dollop of cool plain or Greek yoghurt are sure to elevate the other flavours in the dish. When it comes to wine, rich Riesling or full-flavoured sauvignon blanc are both an excellent match for the smoky flavour of the fish.

Kedgeree tastes best when eaten fresh, but you can store it in the fridge for up to 24 hours to enjoy the next day. Ensure any leftovers are thoroughly reheated before tucking in.

Kedgeree is not suitable for freezing because the eggs and rice do not fare well in the freezer.

Fish is a tasty and nutritious whole food and is often very quick and easy to cook. If you enjoyed this smoked haddock kedgeree, you should check out my other fish recipes.

Panko Baked Cod (Oven Or Air Fryer)

Easy Tuna Pate

Pesto Crusted Salmon

Grilled Mackerel Rice Bowls With Soy & Mirin Sauce

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