5.0 from 6 votes
Kedgeree (smoked haddock, rice and lentils)
This combination of smoked fish, rice, lentils and warming Indian spices is comforting and tasty.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 -4
Calories: 672 kcal
Course:
Main Course , Brunch
Cuisine:
Indian , British
Ingredients
- 2 eggs (or more, see note below)
- ⅔ cup basmati rice
- ⅓ cup red lentils
- ½ teaspoon tumeric
- 2 cup water
- 7 oz smoked haddock or a little more
- 1 bay leaf
- 1 cup milk
- 1 tablespoon unsalted butter
- ½ onion large, or 1 small
- 1 clove garlic
- 1 teaspoon curry powder
- 6 green cardamon pods crushed, outside case removed and seeds crushed (6 pods giving around ¼tsp)
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice or cloves
- 1 handful cilantro coriander leaves, and/or parsley, roughly chopped
Instructions
- Put the eggs in a small pan of cold water. Bring the pan to the boil, boil 8-10min (depending on how hard-boiled you prefer your eggs), then drain and cover with cold water.
- Put the rice and lentils in a pan. Rinse them and drain then add the turmeric and water.
- Bring to the boil and simmer around 10mins, until all the water is absorbed and rice and lentils are cooked. Put to one side with the pan covered so they can steam slightly.
- Meanwhile, put the haddock, bay leaf and milk in another pan and bring to the boil. Boil for around 10mins until the fish is cooked and will flake. Drain, remove any skin and bones and set aside, covered.
- Heat the butter in a skillet/frying pan. Add the onions and cook a few minutes. Once they soften, add the garlic.
- Continue to cook until the onions start to brown then add the spices (curry powder, cardamon, coriander, allspice). Cook for a couple more minutes.
- Mix together the rice/lentils, flaked-up fish, spiced onions and chopped cilantro/coriander.
- Peel the eggs and quarter, and serve them on top of the fish-rice mixture.
- Can be made in advance and re-heated, and can also be eaten cold.
Cup of Yum
Notes
- This recipe makes 2 large dinner servings, but would make 3 or 4 lunch or brunch servings. If serving more, I would suggest making more hard-boiled eggs as around 1 per person is good.
Nutrition Information
Calories
672kcal
(34%)
Carbohydrates
82g
(27%)
Protein
48g
(96%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
267mg
(89%)
Sodium
894mg
(37%)
Potassium
1098mg
(31%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
825IU
(17%)
Vitamin C
6mg
(7%)
Calcium
282mg
(28%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2-4
Amount Per Serving
Calories 672
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 82g | 27% |
| Protein | 48g | 96% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 267mg | 89% |
| Sodium | 894mg | 37% |
| Potassium | 1098mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 282mg | 28% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.