This is an easy Kedgeree, recipe & uses smoked mackerel. Like everything on this site, this is a simple version. I've added peas for some colour and extra veg. This dish originated in India as a breakfast dish, but nowadays is more suitable as the main meal. It can be eaten hot or cold and if you've never tried this, it's a delicious way to enjoy smoked haddock. You can also cook this with salmon or fresh tuna.
- 140 g frozen peas organic, thawed
- 500 g smoked haddock undyed fillets, bones removed, MSC certified
- 4 eggs organic or free range
- 50 g butter organic
- 1 onions organic, peeled and chopped
- 4 tsp curry powder organic, fairtrade (or less if feeding small children)
- 300 g basmati rice organic, fairtrade
- 800 ml water used to cook haddock use this quantity to cook the rice
- 3 tbsp fresh parsley organic, chopped
- 1 dash black pepper organic, fairtrade
- 2 lemons organic, fairtrade, halved, to serve
- Lay the peas in a single layer on a plate to defrost.
- Place the haddock fillets in a frying pan, skin side up, cover with water, bring to a boil then lower the heat, cover with a lid and simmer for 8 minutes.
- At the same time, place the eggs in a pan of cold water, bring to a boil then reduce to a simmer for 4 minutes for a soft yolk and 7 minutes for a firm yolk. Remove them from the pan, run under cold water for 1 minute and place in a bowl of cold water to keep them from cooking further.
- When the fish is cooked, drain off the water into a measuring jug, transfer the haddock fillets to a dish and cover with foil to keep warm.
- In the same frying pan, melt the butter over a medium heat and fry the onions for 5 minutes. Stir in the curry powder and cook for ½ minute. Stir in the rice making sure it is well coated with the butter and curry powder and see the ingredients list for the amount of haddock cooking water to add to the rice.
- Stir once and when the water starts to simmer cover with a tight fitting lid and simmer for 8 minutes.
- Remove the skin from the haddock and flake it into chunks.
- When the rice has simmered for 8 minutes, stir in the haddock and the peas. Cover with a lid and simmer for a further 4 - 5 minutes until the rice is cooked. Add more water if necessary.
- Remove the pan from the heat, season with salt and pepper and cover the pan with a folded teatowel (be careful the teatowel does not overhand the pan and catch fire) Let it stand for 4 minutes.
- Add the parsley and stir in with a fork then serve topped with a boiled egg and half a lemon on the side.
Not all eating at the same time or in a hurry? This dish can be eaten cold, but do keep it in the fridge as rice shouldn't be left out at room temperature. You can also cook the eggs and fish in advance and fry the onion with the curry powder which means you'll need just 20 minutes to have dinner ready.
Calories: 453kcalCarbohydrates: 33gProtein: 43gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 123mgSodium: 1517mgPotassium: 737mgFiber: 5gSugar: 4gVitamin A: 2250IUVitamin C: 52.8mgCalcium: 150mgIron: 5.6mg
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