Name: Kedgeree
Yield: 4 servings
Cuisine: British
Ingredients: 300g Smoked Haddock; 2 Bay Leaves; 300ml Milk; 4 Eggs; Handful Parsley; Handful Coriander; 2 tbs Vegetable Oil; 1 chopped Onion; 1 tsp Coriander; 2 tsp Curry Powder; 300g Rice

Seafood

4 servings

520 cal/serving

Instructions

Step 1

Heat the vegetable oil in a large lidded pan

Vegetable Oil

Step 2

Add the chopped onion and gently fry until softened, about 5 minutes

Onion

Step 3

Add the 1 tsp coriander and curry powder, season with salt and fry until brown and fragrant, about 3 minutes

CorianderCurry Powder

Step 4

Add the rice and stir to coat

Rice

Step 5

Add 600ml water, stir and bring to the boil, then reduce to a simmer and cover

Step 6

Simmer covered for 10 minutes

Step 7

Remove from heat and leave covered to stand for 10–15 minutes

Step 8

Place the smoked haddock and bay leaves in a frying pan, cover with the milk and poach for 10 minutes until the flesh flakes

Smoked HaddockBay LeavesMilk

Step 9

Remove the fish from the milk, peel off the skin and flake the flesh into thumb-size pieces

Step 10

Place the eggs in a pan, cover with water, bring to the boil, simmer 4½–5 minutes, plunge into cold water, then peel and quarter

Eggs

Step 11

Gently mix the flaked fish, quartered eggs, parsley, coriander (handful) and the cooked rice together in the pan

Smoked HaddockEggsParsleyCorianderRice

Step 12

Serve hot sprinkled with a few extra herbs

ParsleyCoriander