Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Yield: Makes 4 Portions
Cuisine: British
Ingredients: Salt and pepper, for seasoning; 25 ml (1 fl oz) vegetable oil; Small bunch flat parsley, shredded; Small bunch coriander, shredded; Few sprigs dill, shredded; 750 ml (3 cups) vegetable stock (a good quality stock cube would work for this); 4 eggs; 1 bay leaf; 250 g (9 oz) basmati rice; 2 teaspoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 2 banana shallots, finely chopped; 400 g (14 oz) un-dyed smoked haddock

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Kedgeree is one of those dishes that has been claimed by the Scots. It first appeared in a Scottish cookbook in the 18th century. It’s the combination of smoked haddock and spice. What’s not to like?

I learned that it was devised by a Scottish regiment whose troops had returned from India and were looking for a little taste of something to remind them of their time there.