Smoked Haddock Kedgeree

This recipe works in combination with: Chicken & Tarragon Pie, Original Cornish Pasties, Pork Chops with Apple & Sage. This recipe features in these meal plans: British Classics.

Spiced kedgeree with smoked haddock, egg, and peas. A Raj-inspired dish embraced by Victorian Britain.

Ingredients

  • 1 small onion (approx 110g), finely chopped
  • 1 small lemon, cut into wedges
  • 2 smoked haddock fillets
  • 150g of basmati rice
  • 2 free range medium eggs
  • 1 tbsp butter
  • 250ml of milk
  • 1 tbsp fresh parsley
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • pinch of turmeric
  • 400ml chicken stock, prepared according to the packet instructions
  • pinch of mixed spices
  • 1 tbsp olive oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £2.38
  • Store cupboard: Cook's
  • Calories per serving: 731
  • 5-a-day per serving: 0.3
  • Print Recipe
Smoked Haddock Kedgeree photo
Tasty?

640 cooks think so

Method

  1. Heat the butter and the oil in a saucepan and fry the onion for 5 minutes, or until soft. Stir in the ground coriander, ground cumin, turmeric and mixed spices and fry for 1 minute.
  2. Stir in the rice and stock, season with salt and pepper and simmer, covered, for 15 minutes or until the rice is cooked. Add a little water if the kedgeree becomes dry.
  3. Whilst the kedgeree is cooking, cook the eggs in a pan of boiling water for 10 minutes until hard boiled. Cool the egg under cold water then peel off the shell and cut into 1cm cubes.
  4. Meanwhile, gently bring 250ml milk to the boil in a saucepan and add the smoked haddock. Lower the heat and gently poach for 3-4 minutes, or until cooked. Drain off the milk and flake the haddock fillets with a for, removing all skin and bones in the process.
  5. Mix the flaked fish, egg and three-quarters of the parsley into the kedgeree and season to taste with salt and pepper.
  6. Scatter the remaining parsley over the kedgeree and serve with the lemon wedges.


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