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Super Spicy Kedgeree

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Cooking time

Prep: 5 minutes Cook: 20 minutes

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Serves 4

This flavoursome version of an old favourite makes a simple quick dinner or weekend breakfast.

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  • 200g basmati rice
  • 700g smoked haddock (smoked cod also works well)
  • 2 bay leaves
  • 5 peppercorns
  • Oil for frying off onions
  • 2 medium red onions, peeled and chopped
  • 1 garlic clove, peeled and crushed in a garlic press or finely chopped
  • 1 inch piece of ginger peeled and finely chopped
  • 2 tablespoons korma curry powder
  • 2 cardamom pods - cracked
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • Juice and flesh of 2 lemons (or 1 lemon and 1 lime)
  • Handful of flat leaved parsley - chopped (or coriander if preferred)
  • 2 large eggs
  • Boiling water to cook rice


  1. Put the rice in a pan with the boiling water and cook for 10 mins. Once cooked switch off and drain.

  2. At the same time put the eggs in another pan with cold water. Bring to the boil and simmer for 8 mins. Drain and fill pan with cold water to cool the eggs.

  3. Put the fish in another pan with enough cold water to cover. Add bay leaves and peppercorns, bring to the boil and turn down heat. Poach for 5 mins, then leave pan to cool. Lift out the fish and flake.

  4. Chop onions, garlic and ginger whilst rice is cooking. Heat oil in another pan and gently fry onions for 5 mins until softened. Add garlic and ginger and cook for a further 2 minutes. Add mustard seeds, cumin seeds, cardamoms, curry powder and cook gently for a couple of minutes then add lemon juice and flesh.

  5. Add rice and flaked fish to the spice mixture and heat gently making sure it is well combined. Stir in chopped parsley. Pile onto serving dish.

  6. Peel eggs and cut into quarters lengthwise and place on top of the rice mixture.

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