Kedgeree with Dry Adjika Butter, Leeks, Spring Herbs & Soft Eggs

Kedgeree is a British breakfast-meets-supper classic: flaked smoked fish, rice, soft eggs and curry-leaning spice. For late winter into spring, we add leeks and fresh herbs, then finish with Dry Adjika melted into butter to deliver Georgian warmth instead of curry powder heaviness. It’s delicate, aromatic and endlessly comforting.

Ingredients (serves 4)

• 300 g undyed smoked haddock

• 250 g basmati rice, rinsed

• 1 tbsp olive oil + 20 g butter

• 2 leeks, thinly sliced

• ½ tsp turmeric (optional for colour)

• 2 tsp Dry Adjika Rub (divided)

• 4 soft-boiled eggs (7 minutes), peeled

• 2 tbsp chopped parsley and/or dill

• Lemon wedges

Method

1. Poach haddock in simmering water 5–6 minutes. Lift out; flake. Reserve 400 ml poaching water for rice.

2. Rice: Heat oil; cook leeks 5 minutes. Add rice, turmeric (if using) and 1 tsp Dry Adjika Rub; stir 1 minute. Add 400 ml reserved liquid (top with water if needed). Simmer covered 10 minutes, then rest 5.

3. Finish: Melt butter with 1 tsp Dry Adjika Rub until fragrant. Fluff rice; fold in fish, herbs and adjika butter.

4. Serve: Top with halved eggs and lemon.

Make it milder

Use ½ tsp adjika in the butter for kids; pass extra at the table.

Swaps

• Smoked mackerel instead of haddock; add a handful of peas.

• Brown basmati (increase liquid and cook time).

Why adjika works here

Dry adjika gives aromatic, toasty warmth that keeps kedgeree bright and springy rather than heavy. The spice perfumes the butter, so a little goes a long way.