Smoked Haddock Kedgeree
Ingredients
- knob of butter
- 300g rinsed basmati rice
- 350g undyed smoked haddock cut into bite sized chunks
- 4 medium boiled free-range eggs, shelled
- 450ml veg stock
- 1 finely chopped onion
- 2 bay leaves
- 2 cloves garlic
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- handful chopped parsley
- handful chopped coriander
- 2 chopped spring onions
- 4 lemon wedges to serve
Preparation
Boil your eggs for 5 minutes and then drain and cover them with cold water
Heat your skillet to a medium heat with the knob of butter, add the chopped onion and cook until translucent, add the chopped garlic and bay leaves and cook for another couple of minutes before adding the spices, cook for one minute
Add the rice and stock and cover for 6 minutes, stir and cover again for another 6 minutes, stir
Add the fish and cover for 6 minutes, throw in the chopped herbs, stir, add the eggs and cover for a couple of minutes
Check the fish is cooked, dress with the spring onions and serve
Fishfriday
Homecooking
Foodobsessedgirl