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Curried haddock kedgeree

Curried haddock kedgeree 2016

Curried haddock kedgeree

Name: Curried haddock kedgeree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500ml double cream; thumb-sized piece ginger peeled and grated; ½ tsp turmeric; 2 tsp ground cumin; 2 tsp garam masala; 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; 1small pack coriander leaves roughly chopped

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

plus cooling

A star rating of 3.5 out of 5.14 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

500ml double cream
thumb-sized piece ginger

peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 tsp garam masala
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
1small pack coriander

leaves roughly chopped

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Nutrition: per serving

kcal885
fat72g
saturates43g
carbs27g
sugars5g
fibre3g
protein30g
salt0.5g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2016

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A star rating of 3.5 out of 5.14 ratings

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