Kedgeree

Ingredients

• undyed smoked haddock fillet200g
• basmati rice100g
• hard-boiled egg, chopped1 piece
• onion, chopped.5 piece
• butter1 tbsp
• mild curry powder1 tsp
• chopped fresh parsley2 tbsp
• Lemon juiceTo taste
• Salt and freshly ground black pepperAs needed

Instructions

1. 1

   Step 1

   Place the smoked haddock in a pan with milk or water, bring to a simmer and cook for 5 minutes.

2. 2

   Step 2

   Remove the fish, flake it into large chunks, and set aside. Reserve the cooking liquid.

3. 3

   Step 3

   In a large pan, melt the butter and gently cook the onion until soft.

4. 4

   Step 4

   Stir in the curry powder and cook for another minute.

5. 5

   Step 5

   Add the rice and stir to coat in the spices.

6. 6

   Step 6

   Pour in the reserved cooking liquid and enough water to cook the rice according to package instructions.

7. 7

   Step 7

   Bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked.

8. 8

   Step 8

   Gently fold in the flaked haddock, chopped hard-boiled eggs, and parsley.

9. 9

   Step 9

   Season with salt and pepper and a squeeze of lemon juice.

10. 10

    Step 10

    Serve hot, garnished with extra parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kedgeree can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.