Reviewed: Oct. 12, 2002

this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow.

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18 users found this review helpful

Reviewer:

LSJB2001

Reviewed: Nov. 8, 2007

This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream. If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies. I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable.

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13 users found this review helpful

Reviewer:

outRIAAge

Reviewed: Jul. 20, 2008

This was a pleasant suprise. I loved the great mix of flavors of the smoke and the curry. The only thing I've ever done with smoked haddock before was Finnan Haddie (a creamy, buttery dish). My quandry was that I'm trying to take off a few pounds and can't afford a white sauce....and here my mom gave me this smoked haddock. I used brown basmati rice (Trader Joe's) and scaled the rice down to just two cups cooked rice. Used olive oil instead of butter...just because. I'll make this one, again.

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4 users found this review helpful

Reviewer:

Sparklemurphy

Cooking Level: Expert

Living In: Black Diamond, Washington, USA

Reviewed: Aug. 8, 2010

Delish! I did as others suggested and used half the rice (brown basmati). I couldn't find fresh smoked haddock, so I used canned smoked herring, and it worked out well. Then I added the bay leaf to the rice while it was cooking and added a touch of coconut milk (my standard sub for cream/milk) to the rice after it was cooked. I seasoned it with quite a bit of salt, but it was really the yogurt (I used Greek) that brought out the flavors. Easy and delicious--a definite keeper!

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4 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jun. 8, 2011

It was awesome! The curry added a great deal of flavor. I see others were talking about how bland it was, but I didn't find that. High in protein, I see why it was a breakfast meal. I will definatley have again.

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3 users found this review helpful

Reviewer:

orchid974

Reviewed: Oct. 18, 2011

Great dish.

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2 users found this review helpful

Reviewer:

Roger Owen

Reviewed: Mar. 22, 2013

My son says "Yum!!!" But I did change it a little!! He doesn't like peas, so I used sweetcorn, I only used 1 cup of Rice and double the quantity of smoked haddock and 5 teaspoons of curry powder!! Definitely morish!!!! Mmmmmmmm!!!

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0 users found this review helpful

Reviewer:

MandySingh

Cooking Level: Intermediate

Home Town: York, Yorkshire, England, U.K.

Living In: Bridlington, Yorkshire, England, U.K.

Reviewed: May 8, 2005

Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together.

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15 users found this review helpful