Recipes › Breakfast

Spiced Kedgeree with Haddock and Eggs

Spiced Kedgeree with Haddock and Eggs – Forkwise recipe card (illustration, no photo yet)
BreakfastBritish⏱ 40 minServes 4MediumForkwise original⭐ Star recipe · PlusGluten-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 400 g smoked haddock
  • 1½ cups basmati rice
  • 2 tbsp butter
  • 1 onion, chopped

…and 5 more ingredients.

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Ingredients

  • 400 g smoked haddock
  • 1½ cups basmati rice
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 4 hard-cooked eggs, quartered
  • Parsley and lemon

Method

  1. Poach the haddock in water for 6 minutes, lift out and flake. Keep the water.
  2. Cook the onion in the butter, stir in the spices and rice, then add 3 cups of the fish water. Cover and cook 12 minutes.
  3. Fold in the fish, then top with eggs, parsley and lemon.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.