Scottish heritage recipes – Kedgeree
Kedgeree is a dish whose etymology is surrounded by uncertainty, myth, and legend, a classic dish that’s as at home as a Sunday breakfast as it is as a midweek evening meal. Essentially a one pot dish, if you don’t have the spices available, experiment with your own. I like to serve mine with poached egg on top rather than the more traditional boiled egg.
2 teaspoons cumin seeds
2 teaspoons coriander seeds
0.5 teaspoons black peppercorns
0.5 teaspoons ajwain (carom seeds)
0.5 teaspoons fenugreek seeds
0.25 teaspoons crushed red chillies
0.5 teaspoon turmeric powder
1 fillet undyed smoked haddock (preferably peat smoked)
1 bay leaf
350ml cold water
1 onion (finely chopped)
1 knob butter
150g basmati rice
2.5 teaspoons spice blend
- Toast the cumin, coriander, fenugreek, ajwain, and black pepper over a high heat for 30-60 seconds until they become fragrant. In a mortar and pestle, or spice grinder, grind the toasted spices along with the crushed chillies to a powder. Add the turmeric and mix well. You can store this blend in a glass jar for further use.
- In a heavy based pan with a lid, poach the haddock uncovered in the cold water with the bay leaf over a medium heat until cooked (4-6 minutes) then remove and set aside. Keep the cooking water in a bowl or jug.
- Add the butter to the same pan and saute the onion until soft. Add the spice blend and rice, and stir once. Add the cooking water, put the lid on and bring to a simmer for 11 minutes. Check the rice which should be perfect.
- Add back the haddock and stir through, serve with the poached eggs on top.
You can read more about the history of kedgeree in my Food52 article.