This easy light meal with smoked haddock, boiled eggs, rice and curry flavour, makes a perfect lunch or light dinner.

Kedgeree

Print Recipe Pin Recipe

Cook Time 55 minutes mins

Ingredients

  

• 50 g unsalted butter
• 1 onion, finely chopped
• 3 cardamom pods, split open
• ¼ tsp tumeric
• 1 small cinnamon stick
• 1 bay leaf
• 450 g basmati rice
• 1 litre chicken stock
• 600 g smoked haddock fillet
• 2 boiled eggs, cut in half
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges to serve

Instructions

 

• Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for around 5mins until softened.
• Add the cardamom pods, turmeric, cinnamon stick and bay leaf and cook for another minute.
• Add the rice and stir until all combined.
• Pour in the chicken stock, add the salt and bring to a boil. Give the rice a little stir, then cover with a lid, reduce the heat to the lowest heat and leave to cook for around 12-15mins.
• Meanwhile, place the haddock in a foil parcel and cook in the oven on 180°c for around 15-20mins, until fully cooked. Remove from the oven to cool enough to handle.
• Boil the eggs for around 10-12mins. When cooked, peel and cut in half.
• When the rice is cooked, remove the cinnamon stick, bay leaf and cardamom pods.
• Place the fish and eggs on top of the rice, turn the heat on a little so that everything is all heated through. Stir through the parsley and serve immediately with a wedge of lemon.