Mary Berry Kedgeree

Ingredients

• 300 g Smoked haddock fillets (Use fillets; skin and bones removed after poaching)
• 150 g Basmati rice (Rinsed before cooking)
• 4 Eggs (Hard-boiled)
• 1 Onion (Finely chopped)
• 100 g Frozen peas
• 50 g Butter (For sautéing the onion)
• 2 tbsp Curry powder
• 1 Lemon (Juiced; extra wedges may be served on the side if desired)
• 3 tbsp Fresh parsley (Chopped)
• Salt and pepper (For seasoning; use salt in the rice cooking water)

Steps

1. 1

   Place the smoked haddock fillets in a shallow pan, cover them with water, and simmer for 8–10 minutes, until the fish is cooked through.

2. 2

   Remove the haddock from the pan, set it aside to cool, and reserve some of the poaching liquid for cooking the rice.

3. 3

   When the haddock is cool enough to handle, gently flake it into large pieces, removing and discarding the skin and bones.

4. 4

   Rinse the basmati rice under cold water to remove excess starch.

5. 5

   Cook the rice in boiling salted water for 10–12 minutes, or until tender. For extra flavor, replace some of the water with the reserved haddock poaching liquid. Drain the rice and set it aside.

6. 6

   In a large pan, melt the butter over medium heat.

7. 7

   Add the finely chopped onion and cook until softened and translucent.

8. 8

   Stir in the curry powder and cook for a further 2–3 minutes, allowing the spices to release their aroma.

9. 9

   Add the cooked rice, flaked haddock, and frozen peas to the pan with the onion and curry powder. Stir gently until well combined.

10. 10

    Pour in the lemon juice, season with salt and pepper, and cook for a further 5 minutes, allowing the flavors to meld.

11. 11

    Peel the hard-boiled eggs and cut each egg into quarters.

12. 12

    Gently fold the chopped parsley into the kedgeree, then top it with the quartered eggs. Serve warm, with extra lemon wedges on the side if desired.

Notes

The structured recipe gives a total time of 40 minutes. The source does not specify the amount of water for poaching or rice cooking, or how the eggs are hard-boiled; use enough water to cover the fish and cook the rice, and prepare the eggs hard-boiled before peeling and quartering. Nutrition values are estimated per full listed ingredient quantity; the source separately reports approximately 400 kcal per serving.

Nutrition per serving

• main
• brunch
• British
• Anglo-Indian
• quick meal
• one-pan
• comfort food
• high-protein