Smoked Haddock & Potato Kedgeree
Ingredients
- 500 g smoked haddock fillets
- 300 g basmati rice
- 4 eggs
- 1 onion, finely chopped
- 2 tsp mild curry powder
- 40 g butter
- 20 g fresh flat-leaf parsley, chopped
- 1 lemon
- 150 g frozen peas
Nutrition (per serving)
- Calories
- 603 kcal
- Protein
- 45.1 g
- Carbohydrate
- 66.6 g
- of which sugars
- 4.1 g
- Fat
- 15.8 g
- of which saturates
- 7.4 g
- Fibre
- 5.2 g
- Salt
- 4.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to packet instructions, then drain and set aside. Hard-boil the eggs for 8 minutes, cool under cold water, peel and quarter.
- 2
Place the smoked haddock in a wide pan, cover with cold water and bring to a gentle simmer. Poach for 6–8 minutes, then lift out, flake into large chunks and discard any skin and bones.
- 3
Melt the butter in a large frying pan. Soften the onion for 5 minutes, then stir in the curry powder and cook for 1 minute.
- 4
Stir in the cooked rice and frozen peas, then gently fold through the flaked haddock. Season with salt, pepper and a squeeze of lemon juice.
- 5
Arrange the egg quarters on top, scatter over the parsley and serve with lemon wedges.
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