• Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Indian

    Haddock & Kale Kedgeree

    Recipe Information

    Ingredients
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    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

    Place the haddock in a pan and cover with 500ml water and a little seasoning.

    Bring to a gentle simmer and cook for around 8 minutes until it easily flakes.

    Remove the fish with a slotted spoon, draining well and set aside.

    Stir the rice into the cooking liquor, cover with a lid and bring to the boil.

    Reduce the heat and simmer gently for 10 minutes.

    Turn off the heat and leave for a further 5 minutes so the rice absorbs all the liquid.

    While the rice is cooking hard boil the eggs, then cool a little under running water and shell.

    Melt the butter and oil in a large pan and sauté the onion and kale until tender.

    Add the curry powder and cook for a couple more minutes.

    Add the cooked rice, cream, parsley and seasoning.

    Remove the skin and flake the fish into the rice, add the lemon juice and cook for a couple of minutes.

    Cut the eggs into quarters and add to the pan.

    Cover with a lid and heat gently for 2-3 minutes until the eggs are warm.

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