This one is another one of my mum’s recipes – and another one that is perfect for when the days get a bit cooler.
This also is a very quick cook….the longest thing to cook is the rice so it can probably be done in about 15/20 minutes if you are in a rush, or are just really blummin’ hungry!
Kedgeree originated as a breakfast dish, but I can’t even begin to think about having this for breakfast – to me, this is a chilly evening food, cook it up, serve in bowls and eat in front of the telly, or serve on one big plate to help yourselves from at a family dinner table.
It is spicy, it is full of flavour, and, for you health food buffs, it’s not too bad for you and is stock full of protein and omega 3s! (fish and eggs!)
What You Need:
400g Smoked Haddock Fillets
1 Tbsp Curry Powder (more or less – to your taste)
Bunch of Parsley
Small Bunch of Coriander
How To Do It:
1. Put the Haddock in a pan and add enough water to cover the fish. Bring to the boil and poach until the fish is cooked.
|Yes, I do realise how unappetising this photo looks but people asked what I meant before in my Fish Pie recipe when I said “cover the fish” – this is the amount of water you need. 🙂|
2. Hard boil the eggs.
3. Dice the onion and soften in butter. Keeping it on the hob add 1 tbsp curry powder and mix (less if you don’t like spicy food, or maybe a pinch more if you are a spice-fan!)
4. Add the rice to the curried onion mix, still on the heat. Add the water that the fish was cooked in a bit at a time, allow the water to be absorbed each time before adding more. Keep adding the fishy until the rice is cooked (Add more water if necessary – for me, the amount I cooked the fish in was exactly enough) Take off the heat once cooked.
|This needs is about mid-way through the water adding process – you can see the rice isn’t cooked yet.|
5. Chop the Parsley & Coriander and mix into the rice.
6. Peel the skin from the cooked fish and check for bones with your fingertips – once you are sure there are no bones, gently pull this fish apart into flakes.
7. Chop the hard boiled eggs (obviously after taking the shells off!) and add the egg and the flaked fish to the rice mix – stirring carefully so as not to break up the egg or fish too much.
8. Sprinkle any extra parsley on the top and serve.
Enjoy! R xx