The warming curry flavours work well with the rice and the delicately smoked fish…and you won’t miss the meat! Swapping to a fish like haddock is a great way to pack in some omega 3, add the eggs and this dish will give you about 70% of your recommended daily intake of protein too.
If like me, you are not very confident about cooking fish this is a great way to start. The fishmonger does most of the work, then it’s just 5 minutes poaching in a pan and you have perfectly cooked flakes of white fish and not too much of a smell in the house afterwards.
- Ask the fishmonger/supermarket fish counter to bone and skin the haddock for you
- To save time you can swap to microwave Basmati rice and ‘lazy ginger’ from a jar.
- This makes about 3 generous portions so add more rice for four, or eat between two and save some for breakfast, served with brown sauce on the side!
- You can cook the eggs, rice and fish in preparation then complete the final bit when you want to eat. You can also mix up the spices in a little bowl ready to throw in.
Ingredients (serves 3-4)
300g (approx) undyed, boneless, skinless smoked haddock
200g basmati rice (or a packet or two of microwave basmati)
2-3 boiled eggs – peeled and quartered
2 bay leaves and a few peppercorns
2 tablespoons of butter
1 large finely chopped onion
1 large teaspoon of fresh chopped ginger or ‘lazy ginger’
1 red chilli, finely sliced
1 teaspoon of each of the following: cumin, coriander, turmeric, smoked paprika, salt
A generous grind of black pepper
2 teaspoons black mustard seeds
Juice of 1 lemon
3 chopped spring onions
A handful of fresh coriander and parsley leaves – chopped
1pt jug of half milk, half water
1. Cook the eggs until almost hard-boiled. I put them in cold water and bring to the boil then simmer for 6 minutes. Plunge into cold water for 5 minutes then peel.
2. Cook the rice in boiling salted water for 10 minutes, until just tender. Drain, rinse well with cold water then let it sit to drain some more. You could also use microwave basmati, just microwave for a minute or so before you add it.
3. Check the haddock for any stray bones then put it in a shallow pan with the bay leaves and peppercorns and cover with the cold milk/water. Bring to the boil, cover and simmer for 5 minutes. Remove from pan and leave to cool. Flake the fish into chunks and set aside. Reserve the milk.
4. Mix the cumin, coriander, turmeric, garam masala, paprika, salt and pepper ready in a small bowl.
5. Slice the onion, chillies, spring onions and herbs.
1. Gently heat the butter in the shallow pan then fry the onions until soft but not browned
2. Add the ginger and mustard seeds and cook gently for a few minutes
3. Add the cumin/turmeric/coriander/ paprika/salt/pepper mix and cook for two minutes
4. Add the spring onions, chilli, and lemon juice. Stir in the rice and allow to thoroughly warm through
5. Add the fish back in and most of the chopped herbs and stir through very gently
6. Add a little of the leftover milk/water to moisten the rice, nestle the quartered eggs into the pan and replace the lid, then take it off the heat and leave to rest for 5 minutes
7. Serve your kedgeree from the pan at the table with a few herby leaves and a wedge of lemon