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Curried haddock kedgeree 2016

Curried haddock kedgeree

A star rating of 3.6 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal885
fat72g
saturates43g
carbs27g
sugars5g
fibre3g
protein30g
salt0.5g
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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

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 3.6 out of 5.9 ratings
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