Kedgeree

Ingredients

• 150 ml milk
• 100 ml water (For poaching the haddock with the milk.)
• 400 g smoked haddock fillets
• 1 tbsp olive oil (For cooking.)
• 1 onion (Finely chopped.)
• 2 cm fresh ginger (Peeled and grated.)
• 1 garlic clove (Crushed.)
• 0.5 tsp ground coriander
• 0.5 tsp ground turmeric
• 1 tbsp medium curry powder
• 250 g long grain rice
• 350 ml vegetable stock (One vegetable stock pot made up to 350ml.)
• 4 eggs
• 2 tbsp fresh parsley (Roughly chopped; reserve some for sprinkling over the finished dish.)

Steps

1. 1

   Place the milk and 100ml of water in a wide saucepan over low heat. Add the smoked haddock fillets skin-side down and simmer for 5 minutes, until just cooked through. Remove the pan from the heat and set it aside.

2. 2

   Heat the olive oil in a shallow casserole dish over medium heat. Add the onion, ginger, garlic, ground coriander, turmeric, and curry powder. Cook for 5 minutes, stirring frequently, until the onion starts to soften.

3. 3

   Add the rice and stir until it is coated in the spices.

4. 4

   Add the prepared vegetable stock and bring the mixture to the boil.

5. 5

   Cover the casserole with a lid, reduce the heat to low, and simmer gently for 12 minutes.

6. 6

   Meanwhile, bring a small saucepan of water to the boil. Add the eggs and simmer for 8 minutes.

7. 7

   Drain the eggs and rinse them under cold water. Peel the eggs, quarter them, and set them aside.

8. 8

   Remove the haddock from the milk, reserving the poaching liquid. Remove and discard the skin, then flake the fish flesh.

9. 9

   After the rice has cooked for 12 minutes, remove the lid and add the reserved poaching liquid.

10. 10

    Replace the lid and cook for another 5–6 minutes, until the rice is tender.

11. 11

    Remove the casserole from the heat and stir through the flaked haddock, quartered eggs, and most of the chopped parsley.

12. 12

    Sprinkle the remaining parsley over the kedgeree and serve.

Notes

The structured recipe does not specify the amount of water needed to boil the eggs; use enough to cover them. Nutritional values are estimated per listed ingredient and may differ from the site's stated per-serving nutrition.

Nutrition per serving

• main
• brunch
• British
• rice dish
• seafood
• smoked haddock
• one-pot
• high-protein