Kedgeree
HB-1258 · Hand-built original · British
BritishSeafoodGluten-free
Main ingredient: rice
Pairs well with: lemon wedges, tartar sauce, rice pilaf, coleslaw
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10½ oz smoked haddock fillets
- 2 bay leaves
- 1¼ cups milk
- 4 eggs
- ½ oz fresh parsley, chopped
- ½ oz fresh coriander, chopped
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp ground coriander
- 2 tsp curry powder
- 10½ oz long-grain rice
- 1 tsp salt
- 2½ cups water
Method
- Put the haddock in a pan with the bay leaves and milk. Bring to a gentle simmer, cover, and poach for 5-6 minutes until the fish flakes easily. Lift out the fish, flake it into large pieces, discard skin and bones, and strain and reserve the milk.
- Put the eggs in a pan of cold water, bring to the boil, and simmer for 7 minutes. Cool under cold water, peel, and quarter.
- Heat the oil in a large pan over medium heat. Fry the onion for 5 minutes until soft. Stir in the ground coriander and curry powder and cook for 1 minute.
- Add the rice and stir to coat in the spiced oil. Pour in the reserved milk topped up with water to 2½ cups, add the salt, cover, and simmer on low heat for 12 minutes until the rice is tender and the liquid absorbed. Leave covered for 5 minutes.
- Fluff the rice with a fork and gently fold in the flaked haddock, parsley and most of the coriander, warming through for 2 minutes.
- Serve topped with the egg quarters and the remaining coriander.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).