Curried haddock kedgeree
A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix
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Prep:10 mins
Cook:15 mins
plus cooling - Serves 4
- Easy
Nutrition per serving
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kcal 885
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fat 72g
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saturates 43g
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carbs 27g
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sugars 5g
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fibre 3g
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protein 30g
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salt 0.5g
Ingredients
- 500ml double cream
- thumb-sized piece ginger, peeled and grated
- ½ tsp turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
- 400g undyed smoked haddock fillets (skin on)
- 300g cooked basmati rice
- 200g frozen peas
- 2 large eggs, boiled for 7 mins, peeled and cut into quarters
- 1 small pack coriander, leaves roughly chopped
Method
Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.
