Smoked haddock kedgeree
Graeme Taylor spices his smoked haddock kedgeree recipe with a masala mix of cumin, coriander seed, Kashmiri chilli powder and turmeric – a cut above the average curry powder normally used in this iconic brunch dish. Graeme serves his with poached eggs instead of hard boiled for the added luxury of an oozing yolk.
Ingredients
- 1 undyed smoked haddock fillet , (preferably peat smoked)
- 350ml of water, cold
- 1 bay leaf
- 1 onion , finely chopped
- 1 knob of butter
- 150g of basmati rice
- 2 eggs
Masala
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric
Method
1
Grind the cumin and coriander seeds and combine with the chilli and turmeric to make the masala
2
In a heavy-based pan, poach the haddock in the cold water then remove and set aside. Keep the water in a bowl or jug
3
Add the butter to the same pan and sauté the onion until soft. Add 2 ½ tsp of the masala and the rice and stir once. Add the water, put the lid on and bring to a simmer for 10 minutes. Check the rice, which should be perfect
4
Add the haddock back to the pan and stir through. Serve with the poached eggs on top
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Smoked haddock kedgeree
