- 500ml double cream
- thumb-sized piece ginger, peeled and grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp turmeric
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
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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 small pack coriander, leaves roughly chopped
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.
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.
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.
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.