Gluten-free recipe for 4 people, takes only 15 mins; recipe has double cream, ginger, turmeric, ground cumin, garam masala, smoked haddock, basmati rice, frozen peas, egg and coriander.
Curried haddock kedgeree
Course: Gluten-free
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 1 small pack coriander, leaves roughly chopped
- Turmeric: 1/2 tsp turmeric
- Egg: 2 large eggs, boiled for 7 mins, peeled and cut into quarters
- Ground Cumin: 2 tsp ground cumin
- Ginger: thumb-sized piece ginger, peeled and grated
- Garam Masala: 2 tsp garam masala
- Basmati Rice: 300g cooked basmati rice
- Frozen Peas: 200g frozen peas
- Double Cream: 500ml double cream
- Smoked Haddock: 400g undyed smoked haddock fillets (skin on)
Directions
- Pour the cream into a largesaute panwith a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
- Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
- Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
- Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.
