Smoked Hake Kedgeree with Poached Eggs

Smoked Hake Kedgeree with Poached Eggs
Fishboxer Fish is the Dish from

This delicious kedgeree can be made using smoked hake or smoked haddock from your Fishbox. The quantity of the ingredients can be adjusted to suit the number of people you are serving















  •  4 portions smoked hake from your Fishbox
  •  Fish stock or boiling milk
  •  1 bay leaf
  •  2 large onions, 1 finely chopped
  •  100g butter
  •  1 tbsp olive oil
  •  1 green chilli, deseeded and finely chopped
  •  2 cardamom pods, crushed
  •  1 tsp turmeric
  •  1 tsp mustard seeds
  •  1 tbsp curry powder
  •  350g basmati rice, cooked
  •  75ml double cream
  •  Sea salt flakes & freshly ground black pepper
  •  Small handful chives, chopped
  •  Small handful coriander, chopped
  •  4 hard-boiled eggs, peeled and cut into halves
  •  1 egg per person, poached, to serve
  •  Lemon wedges and coriander leaves, to serve










  1.   Hard-boil the eggs and set aside to cool before peeling and cutting into halves.
  2.  Cook the basmati rice as per packet instructions and set aside, keeping warm.
  3.  Fry the smoked hake, skin-side up, in a shallow pan over a low heat and cover the fish with stock or milk, bay leaf, and a whole onion.
  4.  Allow to sit for 10 mins. Remove from the liquid and, when cool enough to handle, remove the skin and break the fish into large flakes.
  5.  Melt the butter in a large frying pan over a low heat with olive oil and add the chopped onion. Fry gently until softened and stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder. Cook for 3 more mins then add the rice, fish flakes and cream, then heat through.
  6.  Season with salt & pepper to taste.
  7.  In another saucepan, poach the eggs.

Fold in the chives, coriander and egg halves and serve immediately with the coriander scattered over, poached eggs on top, and lemon wedges on the side

















  1.      Chop the smoked haddock portions into 1 inch cubes.
  2.      Cut the tomatoes into wedges.
  3.      Place the rice in a pan and add the boiling water and salt.
  4.      Stir, cover and simmer on a low heat for 10-15 minutes. Do not take the lid off until after 10 minutes.  You will know that the rice is cooked as you won’t be able to see any more water in the pan. Taste a grain to ensure it is cooked.
  5. Turn off the heat, fluff the rice in the pan with a fork and allow to sit for 10 minutes.
  6. Pour the coconut milk into a pan.
  7. Add the smoked haddock pieces and simmer gently for 5 minutes, or until the fish is cooked through.
  8. Remove the haddock from the pan and set aside.
  9. Add the curry paste and tomatoes to the pan and simmer for 5 minutes.
  10. Return the haddock to the pan and cook for 1 minute to warm through.
  11. Finely chop the coriander.
  12. Serve the curry with the rice and garnish with the chopped coriander.