Kedgeree is a traditional English dish comprised of curried rice with smoked fish and boiled eggs, known by some as a “British biryani”.
The versatile recipe can be enjoyed at any time of the day, as a protein-packed breakfast, lunch, or comforting hot dinner, though chef Mary Berry prefers to serve hers in the morning.
Sharing the recipe from her cookbook, Mary Berry’s Highland Christmas, she said: “Kedgeree is one of my absolute favourite dishes.
“With spiced rice, flaked haddock and jammy eggs, it’s an ideal breakfast to feed a crowd.”
While this versatile dish lends itself to endless ingredient possibilities, Mary opts for a slightly gooey yolk in the eggs and a classic mix of green vegetables.
Method
Preheat the oven to 200C/180C Fan/Gas 6, then make a start on the haddock. Lay a large piece of kitchen foil on a baking sheet, then sit the haddock on top, skin-side down.
Place half the butter on top of the fish, then cut the lemon in half. Slice one of the halves into six thin slices and lay over the fish, then squeeze the remaining half over the fish.
Fold over the sides of the foil to make a parcel, with the join at the side. Bake for 15 to 18 minutes, or until the fish is cooked and can be easily broken into flakes
Remove the fish from the oven, peel off the fish skin and retain the buttery juices by keeping it in the parcel.
Next, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for two to four minutes before adding the garlic, spices and uncooked rice and stir to coat the grains in the mixture.
Pour in the stock, add the bay leaves and season with salt and pepper. Cover the pan with a lid and bring to a boil for two minutes.
Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight crunch. Check the texture halfway through cooking and, if a little dry, add a dash more stock.
To make the jammy eggs, bring a small pan of water to a gentle boil and carefully lower the eggs. Cook for about six minutes for a jammy yolk, then, once cooked, remove the eggs and run them under cold water.
When cool enough to handle, peel off the shell and cut into quarters. Next, add the spinach to the rice and stir until wilted then pour in the cream and all of the lemony, buttery juices from the haddock.
Spoon into a warmed serving dish, flake the haddock over the rice and season to taste. Top with the herbs and eggs then tuck in straight away.
