Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Total time: 35 min
Yield: 4 servings
Cuisine: India
Ingredients: 50g butter; 1 onion, chopped; 3 cardamom pods; ¼ tsp ground turmeric; 1 small cinnamon stick; 2 bay leaves; 450g basmati rice; 1 litre chicken stock; 750g smoked haddock fillets; 3 large eggs; 3 tbsp chopped fresh parsley; 1 lemon, wedged

Flaked smoked fish, spiced aromatic basmati rice, and jammy eggs make the ultimate classic brunch.

35 min serves 4 Medium Watch

Ingredients

50g butter250g

1 onion, chopped1 unit

3 cardamom pods30g

¼ tsp ground turmeric45g

1 small cinnamon stick15g

2 bay leaves5g

450g basmati rice1kg

1 litre chicken stock100g

750g smoked haddock fillets750g

3 large eggs6 pack

3 tbsp chopped fresh parsley25g

1 lemon, wedged1 unit

Method

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
Hard-boil 3 eggs for 8 minutes.
Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £13.81 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£22.14 est. · serves 4

Method

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

Hard-boil 3 eggs for 8 minutes.

Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.