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Smoked Haddock Kedgeree

Smoked Haddock Kedgeree


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x

Description

A deliciously savoury and subtly spicy smoked haddock kedgeree with bright hints of citrus and fresh coriander/cilantro.

Serves 2.  Use the scaling buttons below to double or triple the quantity.


Ingredients

Scale
  • 150g (or 2/3 cup) - rice 
  • 2 eggs
  • 150g (or 5oz) green beans - chopped into 2cm/ 1 inch pieces
  • 2 tbsp oil (sunflower, groundnut or another type of neutral oil)
  • 200g (or 7oz) smoked haddock fillets - cut into 2cm/1inch pieces
  • 1/2 onion - finely chopped
  • 3g (or 1/2 tbsp) ginger
  • 1 green chilli - finely chopped
  • 1 tbsp curry powder
  • 1/2 tbsp sugar
  • 1/2 lime juice
  • 4g (or 1.5 tbspfinely chopped chives 
  • A large handful or coriander/cilantro - roughly chopped
  • Yoghurt to serve (optional)

 

 

 


Instructions

  1. Cook the rice according to packet instructions
  2. Meanwhile, bring a large pan of water to boil and cook the eggs for 6-8 minutes
  3. Remove the eggs from the pan when they are done and leave them in a bowl of cold water to cool.
  4. Add a little salt to the water and simmer the green beans for a few minutes until tender. Drain and set aside when done.
  5. Place a large frying pan or wok on a medium heat, add half of the oil and cook the smoked haddock pieces for a few minutes until they turn opaque. Remove from the pan and set aside.
  6. Pour in the remaining oil, add the onion and cook for a few minutes until translucent. 
  7. Add the ginger and green chilli and cook for a further minute until fragrant.
  8. Stir in the curry powder and sugar.
  9. Add the cooked rice and stir until it is hot and the seasoned onions are evenly distributed.
  10. Remove the pan from the heat and stir in the lime juice.
  11. Add the cooked green beans, cooked haddock pieces, chives and coriander/cilantro
  12. Mix thoroughly and serve immediately with the peeled and sliced hard-boiled eggs and yoghurt.
  • Category: Fish
  • Method: stove-top
  • Cuisine: British

Keywords: smoked haddock kedgeree