- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 885
- Fat Content: 72g
- Saturated Fat Content: 43g
- Carbohydrate Content: 27g
- Sugar Content: 5g
- Fiber Content: 3g
- Protein Content: 30g
- Sodium Content: 0.5g
Curried haddock kedgeree
- double-cream - 500ml double cream
- ginger - thumb-sized piece ginger, peeled and grated
- turmeric - 1/2 tsp turmeric
- ground-cumin - 2 tsp ground cumin
- garam-masala - 2 tsp garam masala
- smoked-haddock - 400g undyed smoked haddock fillets (skin on)
- basmati-rice - 300g cooked basmati rice
- frozen-peas - 200g frozen peas
- egg - 2 large eggs, boiled for 7 mins, peeled and cut into quarters
- coriander - 1 small pack coriander, leaves roughly chopped
- 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.
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.