Nif's London Kedgeree

Transport your taste buds straight to the heart of British-Indian fusion with Nif's London Kedgeree, an aromatic and protein-packed dish perfect for any time of day. This comforting recipe combines fragrant basmati rice, tender flakes of undyed smoked haddock, and a medley of spices like mild curry powder and turmeric, creating a symphony of flavors. Enriched with golden sautéed onions, a hint of fresh ginger, and creamy milk-poached haddock, every bite is a blend of warmth and zest. Hard-boiled eggs and a sprinkle of fresh parsley or cilantro add a touch of elegance, while a bright squeeze of lemon balances the dish beautifully. Easy to prepare in under an hour, this kedgeree is ideal for brunches, lunches, or light dinners, offering a perfect harmony of smoky, spiced, and fresh flavors. Serve it warm and watch it become a crowd favorite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams basmati rice
• 300 grams smoked haddock fillets (undyed, skinless if possible)
• 400 milliliters whole milk
• 50 grams unsalted butter
• 1 medium onion (finely chopped)
• 2 cloves garlic cloves (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon mild curry powder
• 0.5 teaspoon ground turmeric
• 3 large hard-boiled eggs (peeled and quartered)
• 2 tablespoons fresh parsley or cilantro (chopped)
• 1 large lemon (cut into wedges)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, fluff with a fork and set aside.

Step 2

Place the smoked haddock fillets in a large, shallow saucepan and pour the milk over them. Bring to a gentle simmer, then cover and cook for 8–10 minutes or until the fish is cooked through and flakes easily. Remove the fillets from the milk and set aside. Reserve the cooking milk.

Step 3

Melt the butter in a large frying pan or skillet over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until soft and translucent.

Step 4

Stir in the minced garlic, grated ginger, curry powder, and turmeric. Cook for another 1–2 minutes until fragrant.

Step 5

Add the cooked rice to the pan, stirring well to coat the rice in the spiced butter mixture. Gradually add a few tablespoons of the reserved cooking milk to loosen the mixture if needed.

Step 6

Flake the cooked smoked haddock into large chunks, removing any bones, and gently fold it into the rice mixture.

Step 7

Season with salt and black pepper to taste. Gently warm through for 3–4 minutes, ensuring the rice and fish are evenly heated.

Step 8

Transfer the kedgeree to a serving dish and top with quartered hard-boiled eggs. Sprinkle with chopped parsley or cilantro for freshness.

Step 9

Serve immediately with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(1191.2g)

Amount per serving	% Daily Value*
Calories	1251.9

Total Fat 74.7g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 718.2mg	0%
Sodium 2945.2mg	0%
Total Carbohydrate 113.0g	0%
Dietary Fiber 13.1g	0%
Total Sugars 32.5g
Protein 45.6g	0%

Vitamin D 313.5IU	0%
Calcium 775.6mg	0%
Iron 8.7mg	0%
Potassium 1585.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 14.0%

Carbs: 34.6%