Delicious simple classic Kedgeree in support of Harrisons Brunch Charity
- Large saucepan/frying pan +lid
- 280 g smoked haddock undyed preferably
- 1 onion diced
- 1 leek white bit sliced
- 3 cloves garlic chopped
- 1 cup frozen peas
- 3 eggs
- 1.5 tbsp curry powder
- 1 tsp garam masala
- 0.5 tsp turmeric
- 250 g basmati rice
- 0.5 stock cube chicken or vegetable
- 5 g fresh coriander chopped
- 1 red chili optional, chopped
- 30 ml olive oil
- 1 lemon cut into wedges to serve
- Bring a saucepan of water to the boil, gently submerge the eggs and once the water starts to boil again cook for 7 minutes (eggs will be slightly firmer than soft boiled). Run under cold water, peel and quarter/halve.
- Fry the onions and leeks in the olive oil for a few minutes to soften then stir in the garlic, after 30 seconds add the peas, spices, stock cube, generous pinch salt/pepper and the rice.
- Pour in double the amount of water to rice (250g rice = 500ml hot water) and mix together, then lay the smoked haddock fillets on top and tightly cover with a lid (if it's loose use baking paper or foil underneath first), turn the heat down to medium/low and cook for 10 minutes.
- After 10 minutes, remove the cooked fish, replace the lid and continue cooking the rice for another 3 minutes then remove from the heat leaving the lid on.
- Peel the skin from the fish and flake into big chunks and gently fold into the rice (careful not to break it up too much), dot the egg quarters over the top, garnish with fresh coriander, pinch of salt, drizzle of olive oil and chili if using and lemon wedges to serve.
Smoked haddock is classic but use any fish or shellfish preferred or leave out and have as vegetarian!
Nutrition Per Serving
Calories: 417kcal | Carbohydrates: 59g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 666mg | Potassium: 526mg | Fiber: 3g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 3mg