This is a modern take on a well known classic. There are many opinions about what constitutes a proper “kedgeree” and in my opinion the four ingredients which must be present are smoked
haddock, rice, eggs and curry. The rest is open for debate. In this version the eggs and the haddock play the star roles and I have added mussels because their affinity with curry is phenomenal. It is not possible to make small quantities of the creams and rice balls but these items will just have to be enjoyed elsewhere!


  • 2 Finnan smoked haddock fillets, skinned, trimmed and cut into 110g pieces – reserve the skin and trimmings for the stock – see below

  • 1 litre milk

  • 8 small hen eggs

  • 8 quail eggs

  • 24 mussels, cleaned

  • 1 long leek

  • 1 stick celery

  • 16 celery leaves

  • 2 granny smith apples

  • 150g curry cream

  • 150g mussel cream

  • 50g raisin puree

  • 24 smoked haddock risotto balls

  • Curry Cream

  • 125g finely chopped onions

  • 10g raz el hanout curry powder

  • 200ml apple juice

  • 3 egg yolks

  • 250ml grape seed oil

  • 10g sugar

  • squeeze lemon juice

  • 1 clove garlic, crushed

  • Mussel Cream

  • 100ml mussel juice (from cooking of mussels)

  • 3 egg yolks

  • ½ tsp Dijon mustard

  • 200ml grapeseed oil

  • salt, pepper and lemon

  • Golden Raisin Puree

  • 250g golden raisins

  • 150 ml apple juice

  • 50g sugar

  • Rice Balls

  • 3 shallots, finely chopped

  • 10g raz el hanout curry powder

  • 150g risotto rice

  • 450ml smoked haddock stock (simply made by covering thesmoked haddock skin andtrimmings with water and adding some onion, leek and celery.)

  • 50g butter

  • 25g parmesan

  • whisked egg, flour and breadcrumbs to pane the rice balls

  • Mussel Beignets

  • 24 cooked mussels

  • 330ml bottle of beer

  • 300g plain flour

  • 50g yeast

  • pinch salt and sugar


  • Curry Cream:

  • 1.

    Sweat the onions, the garlic and the curry powder in a splash of the oil with a generous pinch of salt

  • 2.

    Once softened and translucent add the apple juice and simmer for 2-3 minutes

  • 3.

    Allow to cool, place in a blender, add the egg yolks and blend to a smooth puree. Gradually add the oil with the blender running on maximum and you will end up with a smooth curry

  • 4.


  • 5.

    Check the seasoning and adjust with salt, pepper and lemon juice if necessary

  • Mussel Cream:

  • 1.

    Place the mussel juice, a squeeze of lemon juice, the mustard and the egg yolks in a blender and blend. Season with salt and pepper

  • 2.

    With the blender on maximum add the grape seed oil until a thick cream is achieved

  • 3.

    Check the seasoning and adjust if necessary

  • 4.

    These two emulsions, curry and mussel cream should be the consistency of a thick pouring cream

  • Golden Raisin Puree:

  • 1.

    Take the sugar to a caramel in a heavy based pan over a flame

  • 2.

    Drain the raisins and add them to the caramel

  • 3.

    Stir until the caramel has dissolved, add the drained apple juice and bring to the boil. Place in a blender and puree until smooth

  • 4.

    Place the two creams and this puree into plastic “squeezy” bottle

  • Rice Balls:

  • 1.

    The rice balls and creams can be done the day before

  • 2.

    Cook the quail eggs in boiling water for 2 minutes and 20 seconds and refresh in cold water. Peel and reserve

  • 3.

    Similarly cook the hen eggs for 9 minutes, peel and reserve

  • 4.

    Cut the leek into ½ cm rounds and peel the celery and cut into 3mm crescents. Blanch both separately in boiling salted water until just tender. Thoroughly drain and chill on a flat tray or plate in a fridge. Do not refresh in iced water – this will leach out flavour

  • 5.

    Briefly cook the mussels by placing in a pre-heated covered pan with a splash of water, allowing them to steam open. Pick the mussels from the shells and reserve in the fridge along with the juice

  • Beer Batter and Mussels:

  • 1.

    Make a simple batter with the beer, the flour, the yeast, sugar and the salt by whisking all the ingredients together. Set aside in a warm place

  • 2.

    Briefly cook the mussels by placing in a pre-heated covered pan with a splash of water, allowing them to steam open. Pick the mussels from the shells and reserve in the fridge along with the juice

  • Rice balls (continued):

  • 1.

    Heat the smoked haddock stock.

  • 2.

    Sweat the shallots in a heavy based pan with some butter, a pinch of salt and the curry powder

  • 3.

    After 3 or 4 minutes add the rice and cook for a further 2-3 minutes to seal the rice. Now, gradually add the hot smoked haddock stock over a period of about 10 minutes until the rice has just a bit of a bite left. Never swamp the rice with stock – add it gradually as the rice absorbs the previous addition

  • 4.

    Finish off the risotto by adding the butter and parmesan. The end result should be a rich, mellow, creamy smoked haddock risotto where the rice is fully, but not over- cooked

  • 5.

    Pour this risotto into a shallow dish and chill. Roll 24 little balls 1 inch in diameter. Pane the balls by first coating them in flour, then egg and finally in the breadcrumbs

  • To serve:

  • 1.

    Bring a pan of vegetable oil to 80°C

  • 2.

    Cut the apple in to match stick size batons

  • 3.

    Dip the mussels in the beer batter, coating them lightly, and deep fry until golden. Deep fry the rice balls until golden and deep fry the celery leaves until crisp. Reserve warm

  • 4.

    Bring the milk to simmering point in a shallow pan. Remove from the heat and drop in the pieces of smoked haddock. Drain the smoked haddock after 4 minutes at which point it should break into beautiful translucent flakes

  • 5.

    Using an old-fashioned egg slicer, or otherwise, slice the hen eggs into thin slices. Place these onto the plates – do not use the slices with no yolk

  • 6.

    Place the flaked haddock on top

  • 7.

    Dress this with both the curry and mussel creams and garnish with the leeks and celery

  • 8.

    Finish with “dots” of raisin puree, the mussel beignets, rice balls, celery leaves and julienne of apple and, finally, a quail egg cut in half and seasoned with salt

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 3988kj
  • Fat Total 104g
  • Saturated Fat 26g
  • Protein 601g
  • Carbohydrate 126g
  • Sugar 50g
  • Sodium 9769mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Philip Howard at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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