Kedgeree is traditionally eaten at breakfast but really I think it makes for a rather lovely supper. It uses fairly simple ingredients and smoked haddock tends to be on offer. The great thing about this one is that it really fills you up. I also really like the way it can be the centre-piece for a meal - just pop it in a bowl and chuck it on the table and then you can have as much or as little as you like.
Ingredients
Method
Pop the haddock in a large pan and cover with milk. Season with pepper. Simmer for about 7-10 mins or until it is flakey.
Get the rice on.
Boil some eggs for 6 minutes. When they are done, drain the water and run cold water over them - this stops them going that nasty grey/black colour you sometimes see boiled eggs and it also makes them good to handle. Peel the shell - suggest using a teaspoon to crack the shell then using the handle of the teaspoon to fish underneath the shell and peel it away easily.
The haddock should be done before the rice. Take the fish out of the milk but keep the milk as it adds flavour to the rice. When the rice is cooked, drain it and then fry gently for a minute or so, adding a generous knob of butter; now flake the haddock in (it helps if you mash it up a bit with a fork) and then some of the milk you retained earlier.
Pop in a teaspoon of garam masala. Taste it. It might need some salt and pepper. Keep it on the heat and keep adding the milk - the consistency should be like a thin risotto.
When you are just about ready to serve up, cut the eggs in (halved) and add the chopped parsley. Stir it gently so the egg is not too broken up.
Serve in a lovely bowl; we had this with fried leeks, spinach and some tomatoes (just half them, drizzle some oil over the top and bake for about 10 mins).
- 250g smoked haddock
- Milk
- Salt and pepper
- 3 eggs (one per person)
- A mug of rice
- 1 teaspoon garam masala
- Handful of fresh parsley (literally a handful, don't scrimp out!)
- A generous knob of butter
Method
Pop the haddock in a large pan and cover with milk. Season with pepper. Simmer for about 7-10 mins or until it is flakey.
Get the rice on.
Boil some eggs for 6 minutes. When they are done, drain the water and run cold water over them - this stops them going that nasty grey/black colour you sometimes see boiled eggs and it also makes them good to handle. Peel the shell - suggest using a teaspoon to crack the shell then using the handle of the teaspoon to fish underneath the shell and peel it away easily.
The haddock should be done before the rice. Take the fish out of the milk but keep the milk as it adds flavour to the rice. When the rice is cooked, drain it and then fry gently for a minute or so, adding a generous knob of butter; now flake the haddock in (it helps if you mash it up a bit with a fork) and then some of the milk you retained earlier.
Pop in a teaspoon of garam masala. Taste it. It might need some salt and pepper. Keep it on the heat and keep adding the milk - the consistency should be like a thin risotto.
When you are just about ready to serve up, cut the eggs in (halved) and add the chopped parsley. Stir it gently so the egg is not too broken up.
Serve in a lovely bowl; we had this with fried leeks, spinach and some tomatoes (just half them, drizzle some oil over the top and bake for about 10 mins).
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