02/04/2020
Smoked fish kedgeree serves 2
100g undyed smoked haddock fillet, skin on
2 eggs
handful chopped parsley
handful chopped coriander
For the rice
2 tbsp vegetable oil
1 large onion, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
100g easy-cook long grain rice, rinsed under running water
Place 2 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5
mins, for soft cooked or 10 for hard boiled, plunge into cold water, then peel and cut the eggs into
quarters.
For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then
gently fry for 5 mins until softened but not coloured.
Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then
continue to fry until the mix starts to go brown and fragrant; about 3 mins.
Add 200g rinsed easy-cook long grain rice and stir in well. Add 400ml water, stir, then bring to the
boil. Reduce to a simmer, add the fish skin side up and cover with the wet paper cartouche.
After 5 minutes check the fish is cooked, if so remove to a plate.
Cover the rice again, check it is not boiling dry, add more water if necessary.
Remove the fish skin with 2 forks and gently flake the pieces apart.
When the rice is cooked, take off the heat and leave to stand, covered, for 10-15 mins more.
The rice will be perfectly cooked
Gently mix the fish, quartered eggs, a handful each of chopped parsley and coriander, and rice
together in the pan. Taste and season and serve hot, sprinkled with a few extra herbs.
Google Drive is a free way to keep your files backed up and easy to reach from any phone, tablet, or computer. Start with 15GB of Google storage – free.
