Curried haddock kedgeree
- Preparation and cooking time
- plus cooling
- Serves 4
A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix
- 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
- 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.