Smoked Haddock Kedgeree

Prep Time


Cook Time

40 min




50 50 Country Range Butter

3 3 Country Range Cardamom Pods, split open

¼ ¼ tsp Country Range Turmeric

1 1 Country Range Cinnamon Stick

1 1 Country Range Bay Leaf

1 1 onion, peeled and finely chopped

450450 g Country Range Basmati Rice

11 ltr Country Range Chicken Bouillon (made up)

½ ½ tsp Country Range Salt

750750 g un-dyed smoked haddock

3 3 Country Range Free Range Medium Eggs

3 3 tbsp fresh parsley, chopped

4 4 small tomatoes, cut in half

2 2 spring onions, sliced

Multiply by
  • 1Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes until softened but not browned.
  • 2Stir in the cinnamon stick, turmeric, cardamom pods and bay leaf then cook for 1 minute.
  • 3Tip in the rice and stir until it is well coated.
  • 4Pour in the stock, add the salt and bring to the boil. Stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat and leave to cook gently for 12 minutes.
  • 5Lightly sauté the tomatoes in a small pan then keep warm over a low heat.
  • 6Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes until the fish is just cooked. Lift out onto a plate and leave until cool enough to handle.
  • 7Boil the eggs for 8 minutes, drain, cool slightly then peel and cut in half.
  • 8Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods. Place a spoonful of rice in a bowl, add the smoked haddock, eggs and tomatoes and sprinkle with the sliced spring onion and fresh parsley.