Curried haddock kedgeree 2016

Prep: 10 mins Cook: 15 mins plus cooling

Easy

Serves 4

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix

Nutrition and extra info

Nutrition: per serving

  • kcal885
  • fat72g
  • saturates43g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein30g
  • salt0.5g
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Ingredients

  • 500ml double cream
  • thumb-sized piece ginger, peeled and grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground cumin
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 400g undyed smoked haddock fillets (skin on)
  • 300g cooked basmati rice
  • 200g frozen peas
  • 2 large eggs, boiled for 7 mins, peeled and cut into quarters
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 small pack coriander, leaves roughly chopped

Method

  1. Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin. 

  2. Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through. 

  3. Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome. 

  4. Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve. 

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