Dinner

Kedgeree

Name: Kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 300g smoked haddock; 2 bay leaves; 300ml milk; 4 eggs; parsley, Handful; fresh coriander, Handful; 2 tbs vegetable oil; 1 onion, chopped; 1 tsp ground coriander; 2 tsp curry powder; 300g rice; salt, to taste; 600ml water

A British rice dish of smoked haddock, softly cooked eggs, aromatic curry spices, and fresh herbs.

45 min
510 kcal
Pescatarian
British
Seafood
Rice dish

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the vegetable oil in a large lidded pan.
Step 2:
Add the chopped onion and gently fry for 5 minutes, until softened but not coloured.
5 min
Step 3:
Add the ground coriander and curry powder, season with salt, and fry for about 3 minutes until browned and fragrant.
3 min
Step 4:
Add the rice and stir well.
Step 5:
Add 600ml water, stir, and bring to the boil.
Step 6:
Reduce to a simmer, cover, and cook for 10 minutes.
10 min
Step 7:
Remove from the heat and leave covered for a further 10–15 minutes without lifting the lid.
10–15 min
Step 8:
Meanwhile, put the smoked haddock and bay leaves in a frying pan and cover with the milk.
Step 9:
Poach for 10 minutes, until the haddock flesh flakes.
10 min
Step 10:
Remove the haddock from the milk, remove the skin, and flake the flesh into thumb-size pieces.
Step 11:
Put the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.
Step 12:
Cook the eggs for 4½–5 minutes, plunge into cold water, then peel and cut into quarters.
5 min
Step 13:
Gently mix the haddock, eggs, parsley, fresh coriander, and rice together in the pan.
Step 14:
Serve hot, sprinkled with a few extra herbs.