India · breakfast

Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Yield: 4 servings
Cuisine: India
Ingredients: 50g Butter; 1 chopped Onion; 3 Pods Cardamom; 1/4 tsp Turmeric; 1 small Cinnamon Stick; Sprigs of fresh Bay Leaf; 450g Basmati Rice; 1 Litre Chicken Stock; 750g Smoked Haddock; 3 Eggs; 3 tblsp chopped Parsley; 1 chopped Lemon

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter50 g
Onion1
Cardamom3
Turmeric¼ tsp
Cinnamon Sticksmall1
Bay Leaf
Basmati Rice450 g
Chicken Stock1 l
Smoked Haddock750 g
Eggs3
Parsley3 tbsp
Lemon1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 0 min

1
Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
2
Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
3
Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

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