Kedgeree, a traditional Anglo-Indian dish of rice and smoked fish, is perfect for brunch, lunch or a light supper. It is also tasty cool as a salad. Serve with seeded wholegrain bread or warm naan bread.


  • 280 g (10 oz) skinless smoked haddock fillet
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 2 tsp extra virgin olive oil
  • 300 g (10½ oz) basmati rice
  • 1 onion, finely chopped
  • ¼ tsp garam masala
  • ¼ tsp ground coriander
  • ½ tsp curry powder
  • 225 g (8 oz) shelled fresh peas or frozen peas
  • 4 tomatoes, halved
  • 3 tbsp finely chopped parsley
  • 2 spring onions, finely chopped
  • 2 hard-boiled eggs, quartered
  • salt and pepper
  • sprigs of parsley to garnish

Preparation method

  1.   Put the haddock in a saucepan, cutting into pieces to fit, if necessary. Cover with boiling water and add the bay leaf and thyme. Cook the fish, covered, over a low heat for 8–10 minutes or until it will flake easily (the water should just simmer). Remove the fish using a fish slice and set aside. Reserve the cooking liquid.
  2.   Heat the oil in a large saucepan over a moderate heat. Add the rice and stir to coat thoroughly, then cook, stirring frequently, for 2 minutes. Add the onion, garam masala, coriander and curry powder, and continue cooking for 2–3 minutes, stirring, until the onion starts to soften. Add 600 ml (1 pint) of the reserved cooking liquid together with the bay leaf and thyme. Reduce the heat to moderately low, cover and simmer for 12 minutes. Add the peas, cover again and continue cooking for 10–12 minutes or until the rice is tender.
  3.   Meanwhile, preheat the grill to high. Place the tomatoes, cut side up, on a baking sheet and grill for 2–3 minutes or until lightly coloured and heated through.
  4.   Flake the fish and gently fold it into the rice with the parsley and spring onions. Season with salt and pepper to taste and transfer to a warm serving dish. Add the egg quarters, garnish with parsley sprigs and serve with the grilled tomatoes.


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