Kedgeree
Get ready to transport your taste buds to a world of rich flavors and delicate textures with this delectable smoked haddock risotto recipe. Every mouthful is a harmonious blend of creamy rice infused with aromatic curry and nutmeg, tender flakes of smoked haddock, and the subtle crunch of hard-boiled eggs. Finished with a sprinkle of fragrant herbs and spices, this dish is both elegant and comforting, making it a perfect choice for a cozy dinner at home. Enjoy the symphony of flavors as you savor each spoonful of this indulgent meal, topped off with a touch of buttery richness and a squeeze of zesty lemon.
— Constant Cookbook
Ingredients
- ½ onion
- 55g/2oz butter
- 300g/10½oz basmati rice
- 1 tsp madras curry powder
- freshly grated nutmeg
- 200ml/7fl oz milk
- 110ml/4fl oz double cream
- 300g/10½oz naturally smoked haddock
- sea salt and cracked black pepper
- small bunch parsley
- 3 hard-boiled eggs
- good pinch cayenne and freshly ground nutmeg
- knob of butter
- wedges of lemon
Instructions
- Cook the onion gently in the butter for a few minutes, then add the rice.
- Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
- When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
- Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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