Rescue me kedgeree
35 min·British
Rescue me kedgeree
Ingredients
For the kedgeree
- 200g smoked haddock fillets, skinless
- 200g basmati rice
- 500ml fish stock
- 100g frozen peas
- 3 spring onions, finely sliced
- 2 hard-boiled eggs, peeled and quartered
- 2 tbsp butter
- 1 tbsp curry powder
- Juice of ½ lemon
- A few sprigs of fresh coriander, chopped
Instructions
5 steps
- 1
Gently poach the haddock in a pan of simmering milk or water for 5-7 minutes, or until it flakes easily.
7 min - 2
Meanwhile, cook the basmati rice in the fish stock according to pack instructions.
- 3
Once the rice is cooked, stir in the peas and spring onions, and cook for a further 2-3 minutes.
3 min - 4
Flake the haddock into the rice, then add the butter, curry powder and lemon juice.
- 5
Season to taste, then serve with the quartered eggs and a scattering of coriander.
Progress
0 / 5 steps
Nutrition
Per serving (based on 4 servings)
Calories
511cal
