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Kedgeree
For the haddock:
- 400g smoked haddock fillet
- 1 cup milk
- 1 cup water
- 1 bay leaf
- 1 tsp peppercorns
For the rice:
- 2 tbs olive oil
- 1 tsp black mustard seeds
- 1 onion, sliced
- 2 tbs ginger&garlic paste
- 2 tbs mild curry powder
- 2 cups cooked basmati rice
- 1 lemon, juiced
- 2 tbs chopped coriander
To serve:
- 4 soft-poached eggs
- 1 red chilli, sliced
- Handful fresh coriander
- Lemon wedges
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Place the haddock into a shallow pan, cover with milk then add the bay leaf and peppercorns. Place on the heat, then bring to the boil then simmer for 5 minutes.
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Heat the olive oil in another pan, then add the mustard seeds and wait until they begin to pop.
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Add the onions and saute until softened.
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Add the garlic & ginger paste and curry powder, then cook for two minutes.
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Add the rice and lemon juice, then stir to coat the rice in the spices, leave on a gentle heat for a few minutes to heat through.
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Flake the fish into large pieces (discard the milk), then gently fold into the rice along with the chopped coriander.
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Serve the kedgeree in individual bowls topped with a poached eggs, sliced chilli, coriander and lemon wedges.
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Chef’s tip: Use the milk that the haddock poached in to make sauce for fish pie.