Name: Smoked Haddock Kedgeree
Yield: 6 servings
Cuisine: Indian
Ingredients: 50g Butter; 1 chopped Onion; 3 Pods Cardamom; 1/4 tsp Turmeric; 1 small Cinnamon Stick; Sprigs of fresh Bay Leaf; 450g Basmati Rice; 1 Litre Chicken Stock; 750g Smoked Haddock; 3 Eggs; 3 tblsp chopped Parsley; 1 chopped Lemon

Breakfast

6 servings

523 cal/serving

Instructions

Step 1

Melt butter in a large saucepan and cook the chopped onion until softened

ButterOnion

Step 2

Add split cardamom pods, turmeric, cinnamon stick and bay leaves and cook briefly

CardamomTurmericCinnamon StickBay Leaf

Step 3

Add basmati rice and stir to coat in the spiced butter

Basmati Rice

Step 4

Pour in chicken stock, bring to the boil, cover and cook gently for 12 minutes

Chicken Stock

Step 5

Simmer the smoked haddock in boiling water for 4 minutes, then remove and cool

Smoked Haddock

Step 6

Hard-boil the eggs for 8 minutes

Eggs

Step 7

Flake the cooked fish and peel and chop the eggs

Smoked HaddockEggs

Step 8

Uncover the rice, remove the whole spices if desired, fold in the flaked fish and chopped eggs, then cover and heat until warmed through

Smoked HaddockEggs

Step 9

Stir in most of the chopped parsley and adjust seasoning

Parsley

Step 10

Scatter the remaining parsley over the dish and garnish with lemon wedges to serve

ParsleyLemon