Smoked Haddock Kedgeree
This curry inspired rice dish was brought back to the UK from colonial India and is traditionally eaten for breakfast or brunch. If you're not quite up to curried fish in the morning then enjoy it as an awesome mid-week meal!
- 1 leek
- 4 eggs
- 1 clove garlic
- 1 splash vinegar
- 1 knob butter
- 2 tbsp curry powder
- 250 g basmati rice
- 1 splash white wine
- 2 fillets smoked haddock
- 500 ml whole milk
- 1 l chicken stock (made with cube)
- 1 handful frozen peas, thawed
- 1 squeeze lemon juice
- 1 handful fresh parsley or chives
Prepare The Veggies
Wash and slice the leek and grate the garlic clove.
Poach The Fish
Put a pan of salted water on to boil and heat a separate pan of milk.
Place the haddock into the hot milk over and leave for 3 minutes to cook.
Cook The Rice
Fry the chopped leeks in a pan with the butter for one minute.
Add the garlic and curry powder, salt and pepper and cook for one minute. Tip the rice into the pan and mix to coat all grains with butter.
Splash the white wine in and ladle in the stock bit by bit, stirring continuously. Don’t add more stock until the last bit has gone. Continue for about 15 minutes using a bit of the fishy milk for the last ladle or two.
Flake The Cooked Fish
Fish the haddock out of the milk, peel away the skin and flake into a bowl.
Finish The Rice
Throw the peas and flaked haddock into the cooked rice.
Take off heat, squeeze in the lemon, add the chopped herbs and leave for 2 minutes
Poach The Eggs
Crack the eggs into the vinegar water and poach for 3 minutes.
Serve Rice With Poached Egg
Divide the rice between four bowls and serve a soft poached egg on top of each.
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