Smoked Haddock Kedgeree
A fragrant Indian-inspired kedgeree featuring basmati rice cooked in spiced butter with smoked haddock, eggs and parsley, finished with lemon wedges.
Pasos
- 1
Melt butter in a large saucepan and cook the chopped onion gently for 5 minutes until softened but not browned.
- 2
Stir in cardamom, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
- 3
Add basmati rice and stir until coated in the spiced butter.
- 4
Pour in stock, add salt, bring to the boil, cover and simmer on low for 12 minutes until the rice is tender.
- 5
Meanwhile, bring water to the boil in a shallow pan, add haddock and simmer for 4 minutes until just cooked; remove and set aside to cool.
- 6
Hard-boil the eggs for 8 minutes, then cool and peel.
- 7
Flake the fish and chop the eggs.
- 8
Uncover the rice, remove bay leaves, cinnamon and cardamom if desired, fold in the fish and eggs, cover and heat for 2-3 minutes until heated through.
- 9
Stir in most of the parsley, season to taste, and serve garnished with the remaining parsley and lemon wedges.
