Kedgeree
This delicious recipe combines flavors of smoked haddock, aromatic spices, fluffy rice, and perfectly boiled eggs for a comforting and satisfying meal. The haddock is gently poached in milk, then flaked and combined with fragrant herbs and fluffy rice cooked in a medley of spices. Each bite offers a delightful blend of textures and tastes that will leave you feeling warm and content.Serve this dish hot, garnished with fresh herbs for a vibrant finish.
— Constant Cookbook
Ingredients
- 300g undyed smoked haddock fillet, skin on
- 2 bay leaves
- 300ml milk
- 4 eggs
- handful chopped parsley
- handful chopped coriander
- 2 tbsp vegetable oil
- 1 large onion , finely chopped
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp curry powder
- 300g easy-cook long grain rice , rinsed under running water
Instructions
- For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
- Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
- Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
- Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
- Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 506 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.71 milligram of sodium
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