Quick Smoked Haddock Kedgeree
A flavorful and comforting British-Indian inspired dish featuring flaky smoked haddock, fluffy rice, and hard-boiled eggs, brightened with curry spices and fresh parsley. It's a perfect light yet satisfying lunch.
Ingredients
- Smoked Haddock 200 g
- Basmati Rice 150 g
- Large Eggs 2
- Small Onion 1
- Unsalted Butter 1 tbsp
- Mild Curry Powder 1 tsp
- Fresh Parsley 2 tbsp
- Lemon 0.5
- Vegetable Oil 1 tsp
- Salt to taste
- Black Pepper to taste
How to Cook
- Place eggs in a small saucepan, cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Drain and cool under cold water. Once cool enough to handle, peel and halve them.
- Rinse the basmati rice under cold water until the water runs clear. Combine the rinsed rice with 300ml water in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let stand, covered, for 5 minutes.
- While the rice and eggs cook, gently poach the smoked haddock. Place haddock in a shallow pan, cover with water or milk, bring to a gentle simmer for 5-7 minutes until cooked through and flaky. Drain and flake the fish, removing any bones. Finely chop the onion.
- In a large pan or wok, heat vegetable oil and butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the curry powder and cook for 1 minute until fragrant.
- Add the cooked rice and flaked smoked haddock to the pan with the onions and curry powder. Gently stir to combine, ensuring the fish doesn't break up too much. Heat through for 2-3 minutes.
- Stir in the chopped fresh parsley. Squeeze in the juice from half a lemon. Season with salt and pepper to taste. Divide between two plates. Top each serving with the halved hard-boiled eggs.