Smoked Haddock Kedgeree
30 minutes
4
A traditional British breakfast recipe with a delicious blend of smoky & spicy flavours
- Boil the eggs until they are lightly hard boiled, cool and shell.
- Place the smoked haddock in to a tray and cover with just enough cold water for it to poach in.
- Cook in a moderate oven for about 10 minutes, until the fish starts to separate when lightly pressed with a finger.
- Remove the smoked haddock, place the cooking liquid in a saucepan and cook the rice in it, topping up with water as necessary, taking care not to over cook the rice.
- While the rice is cooking flake the fish from its skin, removing any bones.
- Drain the rice, rinse and allow to cool whilst a non stick frying pan or wok is heated.
- Melt the butter in the pan over a low heat and add the onion and garlic. Soften for approx. 5 minutes and add the curry powder and mustard seeds with a squeeze of lemon juice.
- Add the rice and stir well to avoid it catching. Next add the flaked haddock
- Chop the boiled eggs into quarters and add to the rice mixture.
- Add the mixture to a warm bowl and serve.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 1 kilo Smoked Haddock fillets
- Long Grain Rice
- 4 Eggs
- Butter
- Knob of butter
- 1 clove garlic (finely chopped)
- 1 medium onion (finely chopped)
- 1 tablespoon mustard seeds
- 2 tablespoons curry powder