Kedgeree

Method

Kedgeree is a delicious, hearty meal for all the family. Cook up a storm and enjoy it for brunch, lunch and dinner!

  1. Boil the rice until tender and cooked, then run under cold water and put aside for later.
  2. Add the milk to a small pan and simmer gently on a medium heat.
  3. Once it’s simmering, add the smoked haddock into the pan and cook for 5 minutes.
  4. Remove the haddock to cool and put aside.
  5. Soft boil the 2 eggs for 6 minutes and once cooled, peel later ready to top the kedgeree.
  6. In a large shallow pan on medium heat, add a splash of oil followed by the chopped onion, chilli and garlic until soft.
  7. Add the curry powder, peas and the rice and cook through until piping hot.
  8. Flake the smoked haddock and stir through the rice.
  9. Cut the eggs in half and nestle them in with the kedgeree.
  10. Finally, squeeze over the lemon, sprinkle with coriander and enjoy!

Ingredients

Prep time: 20 Minutes

Cook time: 25 Minutes

Serves: 4

  • 400g basmati rice

  • 150ml milk

  • 300g smoked haddock

  • 1 onion finely chopped

  • 1 green chilli finely chopped

  • 1 clove of garlic finely chopped

  • 1 tbsp curry powder

  • 100g peas

  • Juice of 1 lemon

  • Juice of 1 lemon

  • 2 soft boiled eggs