Kedgeree - Anglo-Indian Spiced Rice with Smoked Haddock and Poached Eggs

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Boil rice for about 12 minutes until cooked, then drain and let cool completely. You need cold rice for this dish.
   ▶ ≈0:22
2. 2
   Place smoked haddock into simmering water flavoured with lemon rind and herbs like coriander, and poach gently until cooked through.
   ▶ ≈0:28
3. 3
   Add oil and a generous knob of butter to a cold pan. Add garlic and ginger, cooking gently so they don't burn.
   ▶ ≈0:42
4. 4
   Add fennel seeds and sliced red onion, cooking until fragrant and the onion begins to soften.
   ▶ ≈0:59
5. 5
   Add another knob of butter to the centre of the pan and stir in a generous teaspoon of curry powder, allowing it to bloom in the heat.
   ▶ ≈1:14
6. 6
   Season with a pinch of salt and add 2 deseeded red chillies for bold heat and flavour.
   ▶ ≈1:31
7. 7
   Prepare poached eggs: rub cling film with olive oil, crack an egg into the centre, add optional flavourings like chilli flecks or truffle oil, then gather and tie the edges to form a sealed pouch.
   ▶ ≈2:00
8. 8
   Poach the sealed egg pouches in simmering water for about 6 minutes until the whites are set but the yolk remains runny.
   ▶ ≈2:30
9. 9
   Add finely sliced brussels sprouts, fresh coriander, and other greens such as kale, dark cabbage, and peas to the spiced base.
   ▶ ≈2:37
10. 10
    Flake the cooled rice into the pan and let it sit for a couple of minutes to absorb the spice flavours, without aggressively breaking it up.
    ▶ ≈3:16
11. 11
    Squeeze lemon juice throughout the pan and gently fold together to incorporate all the flavours and allow slight caramelization.
    ▶ ≈3:30
12. 12
    Remove the poached haddock, peel away the skin, and flake the tender fish into the rice mixture.
    ▶ ≈3:49
13. 13
    Using two spoons, gently fold everything together, bringing the colour, herbs, and spices through the white rice while scraping the bottom of the pan to incorporate all the browned flavour.
    ▶ ≈4:04
14. 14
    Unwrap the poached eggs and arrange them on top of the rice. Finish with a flourish of fresh coriander and thin slices of chilli.
    ▶ ≈4:26
15. 15
    Break the yolk gently so the runny centre mingles with the rice, and serve immediately while everything is warm.
    ▶ ≈4:55