Main course for 4

Kedgeree

 
 

Ingredients


700g smoked haddock fillets

4 eggs, hardboiled

2 bay leaves

250g basmati rice

2 tbs olive oil

1 medium onion, finely chopped

1 clove garlic, finely chopped

2½ teaspoon curry powder 

juice of 1 lemon

2 handfuls of chopped parsley or coriander

 
 

Method


  • Place the haddock fillets in a large frying pan with the bay leaves, and cover the fillets with cold water

  • Bring to the boil and simmer for 5 minutes, until the fish is cooked. Remove from the pan and when cool enough to handle, remove the skin, flake fish into chunks and set aside

  • Cook the rice in salted water for about 10 minutes. Drain and refresh with cold water, drain again and leave in the fridge until needed

  • Heat the olive oil in a pan over a low heat, then add the onion and garlic. Soften gently without colouring for about 5 minutes, then add the curry powder and cook for 2 minutes more. Add the juice of 1 lemon

  • Add the haddock and rice to the pan and heat gently through. Add the parsley/coriander and stir to incorporate.

  • Put into a warm serving dish and top with the eggs cut into quarters, and serve with a sprinkle of chilli flakes and lemon wedges

 

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