Pescatarian
4
British
Kedgeree
Allergens: Eggs, Fish, Milk
The smoked haddock kedgeree: rice, egg and curry at breakfast.
Ingredients
- Vegetable oil 2 tbsp
- Fresh coriander 1 tsp
- Fresh parsley
- Onion 1
- Eggs 4
- Milk 300 ml
- Basmati rice 300 g
- Bay leaves 2
- Curry powder 2 tsp
- Smoked haddock 300 g
Method
- For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured.
- Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
- Add the 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 the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes.
- Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces.
- Place the 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, parsley, coriander and rice together in the pan.
- Serve hot, sprinkled with a few extra herbs.