Simple Smoked Haddock Kedgeree With Basmati Rice And Eggs

kedgeree with smoked haddock rice and eggs

Simple Smoked Haddock Kedgeree With Basmati Rice And Eggs

Rachel

A tasty combination of flavours that make it a great meal for breakfast or lunch.

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Prep Time 15

Total Time 45

Course Breakfast, Dinner, Lunch

Cuisine British, Indian, Scottish

Servings

Calories 431 kcal

Equipment

1 Deep-sided Pan with lid

1 Saucepan

1 Small Frying Pan

Ingredients

400 g Smoked Haddock Fillet (Undyed)
30 g Butter
2 tbsp Olive Oil
1 Onion (chopped)
300 g Basmati Rice
1 tbsp Curry Powder
1 tsp Ground Tumeric
500 ml Vegetable Stock
150 g Button Mushrooms (optional)
4 tbsp Double Cream
Salt and Pepper

To Garnish

3 Eggs
Fresh Coriander (Finely Chopped)
1 Onion (thinly sliced (optional))

Instructions

Preheat the oven to 200°c/180°c fan/Gas 6
Place the fish skin side down on bacon foil (enough to wrap it in) and season with salt and pepper and half the butter on top. Wrap the fish to make a parcel. Bake in the oven for about 18 minutes until cooked. Peel off the skin and remove any bones. Keep wrapped in the foil to keep warm and set aside.
Pour half the oil into a large frying pan at high heat. Add the onions and fry for 2 minutes. Add the rice, curry powder and turmeric and stir for 1 minute so the rice is covered in the spices.
Pour in the stock, cover with the lid and bring to the boil for 2 minutes then simmer gently for 15 minutes adding more stock if needed. When the liquid is absorbed and the rice is cooked remove from the heat and set aside.
In a frying pan add the sliced onion and fry over a mediun heat for 10 minutes until soft and golden and set aside on a warm plate. In the same pan add the mushrooms and fry for 4 minutes. Then set aside.
Add the eggs to a saucepan of cold water and bring to the boil. Cook for 4 minutes then plunge into cold water. Take the shell off and cut them into quarters.
Tip the fried mushrooms into the rice with lemon juice and cream and mix together. Add the haddock with its juices and fold in. Season with salt and pepper.
Spoon into your serving dish and top with onions, eggs and chopped coriander.

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Nutrition

Calories: 431kcalCarbohydrates: 47gProtein: 25gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 155mgSodium: 912mgPotassium: 532mgFiber: 2gSugar: 3gVitamin A: 631IUVitamin C: 3mgCalcium: 81mgIron: 2mg

Keyword basmati rice and eggs, kedgeree recipe uk, smoked haddock

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