Kedgeree
40 min·British
Kedgeree
Ingredients
For the kedgeree
- 200g smoked haddock fillets, skinless and boneless
- 1 tbsp curry powder
- 200g basmati rice
- 500ml fish stock
- 2 spring onions, finely sliced
- 2 hard-boiled eggs, peeled and quartered
- 50g butter
- Juice of ½ lemon
- Small bunch of fresh coriander, chopped
Instructions
6 steps
- 1
Gently poach the haddock in a pan of simmering milk for 5-6 minutes, or until cooked through. Flake into bite-sized pieces.
6 min - 2
Meanwhile, toast the curry powder in a dry pan for 1 minute, until fragrant.
1 min - 3
Add the rice to the pan and toast for another minute, stirring constantly.
1 min - 4
Pour in the fish stock, bring to the boil, then reduce the heat to low, cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
20 min - 5
Stir in the spring onions, flaked haddock, butter and lemon juice.
0 - 6
Serve immediately, topped with the quartered eggs and chopped coriander.
0
Progress
0 / 6 steps
Nutrition
Per serving (based on 6 servings)
Calories
484cal
Protein
18.4g
Carbs
44.8g
Fat
22.1g
Fiber
1.8g
Sugar
4.3g
Sodium
1mg
Saturated Fat
8.8g
