Kedgeree
Contains dairy, egg, fish · sometimes contains gluten — check the label
Restrictions
Containsdairy · egg · fishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (curry powder)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
PescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  smoked haddock |
| 2 cup |  whole milk |
| 1 ¼ cup |  basmati rice |
| 1 unit |  yellow onion (finely chopped) |
| 3 tbsp |  butter |
| 2 tsp |  curry powder |
| ½ tsp |  ground turmeric |
| 4 unit |  eggs |
| ½ cup |  fresh parsley or cilantro (chopped) |
| 1 unit |  lemon |
| ½ tsp | salt |
Steps
- Poach8 minfish just flakesCover the smoked haddock with milk and bring only to a bare simmer. Poach until the thickest part just flakes, then lift it out and cool enough to handle; hard boiling dries smoked fish quickly.
- Sweat6 minonion soft, spices fragrantCook onion in butter over medium-low heat until translucent, then stir in curry powder and turmeric for about a minute. Blooming the spices in fat removes their raw edge without scorching them.
- Simmer15 minrice tender and liquid absorbedStir in rinsed rice with enough water or reserved poaching milk to cook it, cover and simmer gently until tender. Turn off the heat and let it steam covered five minutes so the grains finish without becoming wet.
- Boil8 mineggs set to jammy or firmBoil the eggs to your preferred doneness, cool, peel and quarter. They should remain distinct pieces rather than disappearing into the rice.
- Fold3 minfish in large flakes, rice still separateFlake the haddock into large pieces and fold it through the rice with herbs and most of the eggs. Use a light hand so the dish remains composed rather than mashed.
- Season1 minbright but not sharply acidicFinish with lemon, taste for salt—remembering the smoked fish is already salty—and top with the remaining egg wedges.