Smoked Haddock Kedgeree

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2 people
Meal course
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3 medium
Eggs - boiled and quartered
130 grams
Rice - cooked to pack instructions
1 large
Smoked haddock fillet
2 whole
Bay leaf
1/2 tsp
1 1/2 tbsp
Mustard powder
1 tsp
Ground coriander
1 medium
Red chilli - deseeded and finely chopped
1 large
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
1 tbsp
Olive oil
1 medium
White onion - peeled and finely chopped
1 medium
Courgette - finely chopped
1 tbsp
Chilli sauce
1 handful
Smoked Haddock Kedgeree
  1. poach your haddock in simmering water with 2 bay leaves for 5-7 minutes
  2. Combine all the spices, the chilli, garlic and ginger in a small bowl and set aside
  3. Fry the onion in the olive oil until cooked. Add the courgette and stir for another 3 minutes. Add the spice mixture and coat the onions and courgette well. Add the rice and the chilli sauce, reduce to a medium to low heat and simmer until the rice is heated through.
  4. Stir in the remaining ingredients until well combined. Season to taste and serve topped with fresh yogurt mixed with cucumber and fresh coriander.

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