This classic Hairy Bikers Kedgeree recipe brings together gently spiced rice, flaky smoked haddock, and perfectly boiled eggs for a comforting and satisfying meal. This easy-to-follow dish is made with simple ingredients like long-grain rice, smoked haddock fillets, eggs, curry powder, and fresh parsley. The result is a wonderfully fragrant and flavorful dish, perfect for a hearty brunch, a light lunch, or a cozy weeknight dinner. This recipe serves four people and is a fantastic dish to enjoy any time of the year.
Hairy Bikers Kedgeree Ingredients
- 500g smoked haddock, undyed
- 300g basmati rice
- 4 large free-range eggs
- 1 large onion, finely chopped
- 2 tbsp medium curry powder
- 1 tsp turmeric
- 50g butter
- 150ml double cream or full-fat milk
- A small bunch of fresh parsley, chopped
- A small bunch of fresh coriander, chopped
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper
How To Make Hairy Bikers Kedgeree
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions until it is tender. Drain and set aside.
- Boil the eggs: While the rice is cooking, place the eggs in a small saucepan of cold water. Bring to a boil and cook for 8 minutes for a slightly soft yolk or 10 minutes for hard-boiled. Once cooked, drain and run under cold water to cool. Peel the eggs and cut them into quarters.
- Poach the haddock: Place the smoked haddock in a large frying pan or shallow dish. Pour over enough boiling water to cover the fish. Let it poach for about 5-8 minutes, or until the fish is cooked through and flakes easily.
- Flake the fish: Carefully remove the haddock from the water, reserving a few tablespoons of the poaching liquid. Discard the skin and any bones, then flake the fish into large chunks.
- Sauté the aromatics: Melt the butter in the same large frying pan over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened but not browned. Stir in the curry powder and turmeric and cook for another minute until fragrant.
- Combine the ingredients: Add the cooked rice to the pan with the onions and spices. Stir gently to combine, then pour in the double cream or milk and the reserved poaching liquid. Stir well and heat through for a couple of minutes.
- Fold in the fish and herbs: Gently fold the flaked haddock and most of the chopped parsley and coriander into the rice mixture. Be careful not to break up the fish too much.
- Serve: Season to taste with salt and pepper. Serve the kedgeree warm, garnished with the quartered eggs and the remaining fresh herbs. Offer lemon wedges on the side for squeezing over.
Recipe Tips
- Rinse the rice: Rinsing the rice before cooking removes excess starch, which helps to ensure your kedgeree is fluffy and the grains are separate.
- Don’t overcook the fish: Poach the haddock until it just flakes easily. Overcooking can make it tough and dry. The residual heat will finish cooking it when combined with the hot rice.
- Use fresh herbs: Fresh parsley and coriander add a bright, fresh flavor that cuts through the richness of the dish. Don’t be tempted to substitute with dried herbs.
- Adjust the spice: The amount of curry powder can be adjusted to your personal preference. For a milder flavor, use less, or for a spicier kick, add a pinch of chili flakes with the curry powder.
What To Serve With Hairy Bikers Kedgeree
This Hairy Bikers Kedgeree is a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with a lemon vinaigrette to add a fresh, zesty contrast. You can also serve it with warm naan bread or crusty bread to mop up any of the delicious creamy sauce. For a brunch setting, a pot of hot tea or a glass of fresh orange juice is a perfect accompaniment. A dollop of mango chutney or a simple yogurt raita on the side can also add another layer of flavor.
How To Store Hairy Bikers Kedgeree Leftovers
- Refrigerate: Cool the kedgeree completely and store it in an airtight container in the refrigerator for up to 2 days. It’s important to refrigerate rice dishes promptly.
- Freeze: Freezing is not recommended for this dish as the texture of the rice and the boiled eggs can become unpleasant upon thawing.
Frequently Asked Questions
- Can I use a different type of fish? Yes, while smoked haddock is traditional, you can also use other smoked fish like cod, mackerel, or even hot-smoked salmon for a delicious variation.
- Can I make this dish ahead of time? It’s best served fresh. However, you can cook the rice and boil the eggs a day in advance and store them in the refrigerator. When ready to serve, gently reheat the rice with the other ingredients.
- Is it necessary to use double cream? The double cream adds a lovely richness to the dish. However, for a lighter version, you can use full-fat milk or a dollop of natural yogurt stirred in at the end.
- What if I don’t have fresh coriander? If you don’t have fresh coriander, you can simply use all parsley. The flavor will be slightly different but still delicious.
Try More Recipes:
- Hairy Bikers Chicken and Dumplings Casserole Recipe
- Hairy Bikers Old-Fashioned Chicken Casserole Recipe
- Hairy Bikers Cheese and Onion Pie Recipe
Hairy Bikers Kedgeree Recipe
Description
This classic Hairy Bikers Kedgeree recipe features fluffy basmati rice, flaky smoked haddock, and perfectly boiled eggs, all brought together with a mild curry spice and fresh herbs. It’s a comforting and flavorful one-pan dish perfect for any meal of the day.
Ingredients
Instructions
- Cook the rice and eggs: Cook the basmati rice according to package directions. Boil the eggs for 8-10 minutes, then peel and quarter them.
- Poach and flake the fish: Poach the haddock in simmering water for 5-8 minutes until cooked. Remove the skin and bones, then flake the fish into large chunks.
- Sauté aromatics: In a large pan, melt the butter and gently cook the chopped onion until soft. Stir in the curry powder and turmeric and cook for one more minute.
- Combine and serve: Add the cooked rice, cream, and a splash of the fish poaching liquid to the pan. Gently stir in the flaked haddock and fresh herbs. Serve warm, topped with the quartered eggs and a wedge of lemon.
