Smoked Haddock Kedgeree

A spiced rice dish with flaky smoked haddock, boiled eggs, and fresh parsley, perfect for dinner.

SHOPPING LIST

• smoked haddock fillets400g
• basmati rice300g
• egg4
• milk300ml
• bay leaf1
• butter30g
• onion1
• curry powder2 tsp
• turmeric1 tsp
• chicken stock cube1
• parsley20g
• lemon1
• salt1 tsp

METHOD

1. 1Poach the smoked haddock in the milk with the bay leaf for 8 minutes until cooked through, then flake and reserve the milk.
2. 2Boil the eggs for 8 minutes, then cool, peel, and halve.
3. 3Finely chop the onion and fry in butter for 5 minutes until soft.
4. 4Stir in the curry powder and turmeric, then add the basmati rice and stir to coat.
5. 5Dissolve the stock cube in the reserved poaching milk and pour over the rice, adding enough water to cover by 1cm.
6. 6Simmer covered for 15 minutes until the rice is tender and absorbs the liquid.
7. 7Fold the flaked haddock through the rice and season with salt.
8. 8Serve topped with egg halves, chopped parsley, and lemon wedges.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe