How to Cook Kedgeree with Smoked Haddock | British Indian Breakfast Rice

Kedgeree is one of my favourite rice dishes. I believe it has it's origins in the British Raj in India. I know it came to fashion in Britain during the 19th Century, probably as a result of returning expatriates wanting to duplicate the best of Indian cuisine here at home in the UK. Kedgeree is usually served for breakfast, but it also makes for a tasty light lunch or evening meal. My version uses smoked haddock, but any good smoked fish works well, even smoked oily fish like mackerel and herring. Ingredients: 440g smoked haddock fillets. 250ml chicken stock. 250ml water. 1 bay leaf. A small stick of cinnamon/cassia bark. Half a medium onion. Oil for frying. 3 cloves of garlic. 1 teaspoon of curry powder. 1 teaspoon of turmeric powder. A quarter teaspoon of black pepper. Half a teaspoon of ginger powder. 380g/2 cups of basmati rice. Hot water as required. 120g frozen garden peas. Garnish: 2 hard boiled eggs, quartered. Salt and freshly-ground black pepper. Fresh or dried parsley. Finely chopped spring onions (optional). Lemon wedges (optional). Fried onions (optional). NO CHEESE. NOT EVEN A LITTLE! 😄 Time Stamps: 00:00 Intro 00:55 About kedgeree 01:51 Ingredients 04:17 Poaching the smoked haddock 06:55 Cooking the rice 14:28 Flaking the smoked haddock 17:30 Chopping the eggs 17:55 Assembling the kedgeree 18:54 Dressing the kedgeree 20:52 Taste test 22:15 Summary slideshow 23:50 End credits and links *** Remember to check the info cards for links. To view just hover your cursor over the top right of the video (YouTube only) and click on the 🛈 icon. *** Thanks for watching!