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Haddock & Kale Kedgeree

Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  25 minutes

Indian | Main

Ingredients

  • 250g Smoked Haddock
  • 200g Basmati Rice
  • 4 Eggs
  • 25g Butter
  • 1 tbsp Rapeseed Oil
  • 1 small Onion, finely chopped
  • 100g Kale, washed
  • 2 tsp Curry Powder
  • 3 tbsp Double Cream
  • 2 tbsp Fresh Parsley, chopped
  • 2 tsp Lemon Juice
  • Freshly Ground Salt and Black Pepper

Method

  1. Place the haddock in a pan and cover with 500ml water and a little seasoning.
  2. Bring to a gentle simmer and cook for around 8 minutes until it easily flakes.
  3. Remove the fish with a slotted spoon, draining well and set aside.
  4. Stir the rice into the cooking liquor, cover with a lid and bring to the boil.
  5. Reduce the heat and simmer gently for 10 minutes.
  6. Turn off the heat and leave for a further 5 minutes so the rice absorbs all the liquid.
  7. While the rice is cooking hard boil the eggs, then cool a little under running water and shell.
  8. Melt the butter and oil in a large pan and sauté the onion and kale until tender.
  9. Add the curry powder and cook for a couple more minutes.
  10. Add the cooked rice, cream, parsley and seasoning.
  11. Remove the skin and flake the fish into the rice, add the lemon juice and cook for a couple of minutes.
  12. Cut the eggs into quarters and add to the pan.
  13. Cover with a lid and heat gently for 2-3 minutes until the eggs are warm.