Classic & Familiar

Haddock Kedgeree

Serves 4


  • 2 – 3 I&J Haddock Prime Steaks, poached in milk
  • 30 ml butter
  • 100 ml chopped onion
  • 250 ml Basmati rice, washed and drained
  • 15 ml garam masala
  • 7.5 ml turmeric
  • 600 ml chicken stock
  • 5 ml chopped fresh parsley
  • 3 large soft-boiled eggs, shelled and halved


  • Heat the butter in a pan.
  • Sauté the onion. Add the rice, garam masala and turmeric and stir through to combine.
  • Add the stock and cover with a lid. Simmer for 15 minutes, or until the rice is cooked.
  • Season with salt, pepper and lemon juice. Stir through the parsley.
  • Stir through the cooked I&J Haddock Prime Steaks, allowing it to break slightly.

Serving suggestion
Serve topped with the boiled eggs and with lemon wedges on the side.

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