We don’t see spicy kedgeree on menus anywhere near enough, it’s so good. Traditionally kedgeree was served as a breakfast dish, but that was largely due to not being able to keep fish fresh until later in the day. Whilst it makes a substantial way to start the day, we think it works just as well for brunch, lunch or even a dinner dish.
How to make it
- Put the rice, star anise, ½ cinnamon stick and a pinch of salt in a pan, cover with cold water and bring quickly to the boil. Cover and simmer for 8–10 minutes, then keep the lid on until all the water has been absorbed.
- Add the eggs to a pan of boiling water and boil for 6½ minutes. Drain, then cover in cold water. Leave to cool before peeling and cutting into quarters.
- Bring a pan of water to the boil and add the haddock so it’s completely covered. Poach gently for 10 minutes. Remove any skin and bones, then gently flake the fish.
- Add the coriander, cumin seeds, mustard seeds, the remaining cinnamon stick, the cardamom and peppercorns to a dry pan over medium heat. Toast for 3 minutes, stirring regularly until they begin releasing an aroma. Use a food processor to blitz to a fine powder,
then return to the pan over low heat.
- Add the butter, Chipotle Paste, onion and ginger. Stir and cook for 15 minutes until the onion has softened. Add the garlic and cook for a further 5 minutes.
- Add the lemon juice, stir, then mix into the rice. Taste and adjust the seasoning if necessary. Gently stir in the egg, fish and half the coriander. Serve with lemon wedges and some more coriander sprinkled over the top.