Really Good Kedgeree
In this delightful recipe, tender chunks of smoked haddock and fluffy basmati rice come together in a harmonious blend of flavors. Infused with the warm aroma of curry powder and finished with a touch of cream and parsley, this comforting dish is topped with perfectly boiled eggs to create a satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 475g/1lb 1oz undyed smoked haddock
- 2 bay leaves
- 200g/7oz basmati rice
- 4 free-range eggs
- 100g/3½ frozen peas
- 40g/1½oz butter
- 1 tbsp sunflower oil
- 1 onion
- 1 heaped tbsp medium curry powder
- 3 tbsp double cream
- 3 tbsp chopped fresh parsley
- ½ lemon
- freshly ground black pepper
Instructions
- Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8â10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
- Pour the cooking liquor into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3â5 minutes more. By this time it should have absorbed all the fish liquor.
- While the rice is cooking, bring some water to the boil in a saucepan. Add the eggs and cook for 8 minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.
- Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
- Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1â2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2â3 minutes or until the eggs are warm, then serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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