dinner · everyday
Smoked haddock kedgeree
A comforting rice dish scented with mild curry, studded with flaked smoked haddock and sweet peas, and crowned with wedges of boiled egg and a squeeze of lemon.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Boil the rice until tender, then drain it. Meanwhile, hard-boil the eggs for 10 minutes, chill them under cold running water and peel off the shells.
-
2
Poach the haddock in barely simmering water until it reaches 63°C (145°F) and flakes readily. Take it out, pull away the skin and bones, and break the flesh into big pieces.
-
3
Melt the butter in a skillet and cook the diced shallot until soft. Stir in the curry powder for half a minute, add the peas and heat them through, then fold in the warm rice and the fish.
-
4
Cut the eggs into quarters and arrange them on top. Bring lemon wedges to the table.
