Smoked Haddock Kedgeree
They say that you eat with your eyes, and kedgeree is full of such beautiful, vibrant colours that you’re absolutely giving your eyes a feast. As you can see, it’s bursting with enough spices and curry flavours to make your mouth water. True kedgeree has fluffy rice, smokey fish and creamy egg yolks - and this recipe has them all!
Ingredients
400g smoked haddock fillets
150ml milk
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
½ tsp ground coriander
½ tsp ground turmeric
½ tsp smoked paprika
1 tbsp medium curry powder
250g cooked long grain rice
1 vegetable stock pot dissolved into 350ml water
4 eggs
2 tbsp roughly chopped fresh parsley
1 tbsp roughly chopped coriander
salt and pepper to season
lemon wedges for garnish
Method
Place milk in a pan on a low heat, add fish skin side down and simmer till just cooked (approx. 5 mins) Remove from the heat and set aside to cool. When cool remove fish from milk and flake into a bowl, reserving milk.
Boil eggs – place eggs in a saucepan of cold water and bring to the boil – simmer for 8 minutes, plunge eggs into cold water to cool. Remove shells and cut eggs into quarters.
Heat olive oil in a skillet pan over a medium heat. Add chopped onion and garlic and gently fry until softened.
Add coriander, turmeric, paprika and curry powder cook through for about thirty seconds.
Add rice and stir to coat with the spiced onion mixture, add stock pot and water mixture reduce heat to low, cover with a lid a simmer for 12 minutes.
After 12 minutes add reserved milk from cooked fish to the rice and gently stir, cover with lid and cook for a further 5 minutes until rice is cooked. Season to taste and remove from heat.
Gently fold flaked fish into the rice
Mix chopped parsley and coriander and gently fold two thirds into the fish and rice mix.
Lay eggs on-top and Sprinkle remaining parsley and coriander mix to garnish, serve with a wedge of lemon.
