Main Meal Recipes > Kedgeree 2

How to make kedgeree 2:
Here is a slightly different kedgeree recipe for a slightly spicier taste. See alternative Kedgeree recipe.


2 large pieces smoked haddock
1 cup long-grain white or brown rice
2 tablespoons butter
1 chopped onion
3/4 teaspoon hot curry powder
2 hard-boiled eggs
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley
(see measure conversions for more information)


- Poach the fish in enough water to cover it for 10 minutes or until cooked.
- Drain and reserve the liquid.
- Remove and discard the skin and bones very carefully.
- Flake the fish and set aside.
- Boil the rice in eight cups of the reserved cooking liquid, adding water if necessary to make up the required quantity.
- Melt the butter in a large saucepan.
- Gently fry the onion until soft but not brown.
- Stir in the curry powder and fry, stirring for 1 minute.
- Add the rice, flaked fish, hard-boiled eggs, lemon and parsley.
- Season to taste.
- Warm through gently.