Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Prep time: 19 min
Cook time: 35 min
Total time: 54 min
Yield: 4 servings
Cuisine: India
Ingredients: 1 ¾ oz butter; 1 onion; 3 cardamoms; ¼ tsp turmeric; 1 cinnamon stick; Sprigs of fresh bay leaf; 1 lb basmati rice; 4 ¼ cups chicken stock; 1.7 lb smoked haddock; 3 eggs; 3 tbsp parsley; 1 lemon

An India breakfast made with seafood. Ready in about 54 minutes. Difficulty: medium.

19 minPrep (about)
35 minCook (about)
54 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.7 lb smoked haddock

Fresh & other

1 ¾ oz butter
1 onion
1 lb basmati rice
4 ¼ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
3 eggs
1 lemon

Spices & seasonings (5): cardamoms, turmeric, cinnamon stick, bay leaf, parsley

3 cardamoms
¼ tsp turmeric
1 cinnamon stick
Sprigs of fresh bay leaf
3 tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

Melt 1 ¾ oz butter in a large pot (about 8 inches across).
Add 1 finely chopped medium onion.
Cook over a medium heat for 5 min, until softened but not browned.
Stir in 3 split cardamom pods, ¼ 2 bay leaves, 1 small cinnamon stick and tsp turmeric.
Cook for 1 minute.
Tip in 1 lb basmati rice.
Stir until it's all well coated in the spicy butter.
Pour.
Do it in 4 ¼ cups chicken or fish stock.
Add ½ teaspoon salt.
Bring to the boil.
Stir when to release any rice from bottom of the pan.
Cover with a close-fitting lid.
Turn the heat down to low.
Leave to cook very for 12 minutes.
While that cooks, bring some water to your boil in a large shallow pan.
Add 1.7 lb un-dyed smoked haddock fillet.
Simmer for 4 min, until the fish is cooked.
Lift it out onto a plate.
Leave until cool enough to handle.
Hard-boil 3 eggs for 8 minutes.
Flake the bones, discarding any skin and fish.
Drain the eggs, cool slightly.
Peel and chop.
Uncover the rice.
Remove the cardamom pods, cinnamon stick and bay leaves if you wish to.
Fork in your fish and the chopped eggs.
Cover again.
Return to the heat for 2-3 min, until the fish has heated through.
Mix in almost all your 3 tbsp chopped fresh parsley.
Season using a little salt and black pepper as you like.
Dish up scattered with the rest of the parsley and garnished with 1 lemon.
Cut into wedges.