Smoked Haddock “Kedgeree”Course: BreakfastCuisine: IndianDifficulty: Medium
Traditionally an Indian dish that was introduced to the British public by the returning British Colonials, who were so impressed by it they thought it would make a superb addition to the Breakfast menu.
Nowadays although Kedgeree can be eaten as a breakfast dish it is more likely to be eaten at lunchtime or as an evening meal.
350 g smoked haddock fillet undyed
1 bay leaf
3 tbsp chopped fresh parsley
1 pint stock
1 tsp olive oil
15 g butter
300 g basmati rice
1 tsp curry powder
150 g frozen peas thawed
freshly ground black pepper
- TO GARNISH
3 hard-boiled eggs
fresh parsley chopped
- Place the eggs in a pan of cold water, bring to the boil, turn the heat down to a gentle simmer and cook out for6/7 minutes, after which place in a bowl of cold water immediately to go cold.
- Put the haddock in a saucepan, and cover with half milk and half water
- Add the bay leaf, cover and simmer gently for about 8 minutes, or until the fish flakes easily with a fork.
- Remove the fish from the liquid and set aside.
- Pour the liquid and bay leaf into a measuring jug and set aside for later use.
- Heat the oil and butter in the pan until melted, add the rice and stir making sure all the rice is coated.
- Add the curry powder and cook over a low heat for 2/3 minutes, continually stirring.
- Now make up the fish stock in the measuring jug to 1 pint with boiling water, and add to the rice.
- Stir once and cover and simmer for 10 minutes,
- Stir in the thawed peas, cover again and cook for another 2–3 minutes or until the rice is tender and the liquid has been absorbed, remove the bay leaf and fluff up the rice with a fork
- Skin and bone the Haddock and break up with a fork into large flakes.Roughly chop 2 of the eggs
- Gently fold the fish and the chopped eggs into the hot rice with most of the chopped parsley,( keep some back for serving) season with pepper and return to a medium heat for about 1 minute gently folding the kedgeree mixture so as not to catch on the bottom and to ensure the dish is hot. (Try not to break up the fish)
- Quarter the remaining egg, and serve on top of the Kedgeree with a sprinkling of chopped parsley.
- Serve with wedges of lemon and Enjoy.