Easy Smoked Haddock Kedgeree
Easy kedgeree with smoked haddock, fragrant basmati rice, green beans and soft-boiled eggs.
Servings: 2 people
Calories: 647kcal
Ingredients
- 150 g basmati rice (Note 1)
- 2 eggs
- 150 g green beans chopped into 2cm/ 1 inch pieces (Note 2)
- 2 tbsp oil sunflower, groundnut or another type of neutral oil
- 200 g smoked haddock fillets cut into 2cm/1inch pieces (Note 3)
- ½ onion finely chopped
- 3 g fresh ginger grated
- 1 green chilli finely chopped (Note 4)
- 1 tbsp curry powder (Note 5)
- ½ tbsp sugar
- ½ lime juice (Note 6)
- 4 g chives finely chopped
To serve
- coriander/cilantro roughly chopped (Note 7)
- plain or Greek yoghurt optional
Instructions
- Cook the rice according to packet instructions
- Meanwhile, bring a large pan of water to boil and cook the eggs for 6-8 minutes. (Note 8)
- Remove the eggs from the pan when they are done and leave them in a bowl of cold water to cool.
- Add a little salt to the water and simmer the green beans for a few minutes until tender. Drain and set aside when done.
- 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.
- Pour in the remaining oil, add the onion and cook for a few minutes until translucent.
- Add the ginger and green chilli and cook for a further minute until fragrant.
- Stir in the curry powder and sugar.
- Add the cooked rice and stir until it is hot and the seasoned onions are evenly distributed.
- Remove the pan from the heat and stir in the lime juice.
- Add the cooked green beans, cooked haddock pieces and chives.
- Mix thoroughly and serve immediately with the peeled and sliced hard-boiled eggs, coriander/cilantro and yoghurt.
Notes
- Rice: You can also use jasmine rice or another variety of white long-grain rice or brown rice. Feel free to use microwavable pre-cooked rice.
- Green beans: Substitute with spinach or peas.
- Smoked haddock: Use dyed, undyed, fresh or frozen smoked haddock. If you're using frozen fillets, make sure they are fully defrosted first by leaving them in the fridge overnight. While unsmoked haddock can be used as an alternative, the dish will be devoid of its distinctive smokiness and might taste bland.
- Green chilli: Substitute with fresh red chilli or a little chilli powder.
- Curry powder: Use mild or medium. Avoid hot curry powder. It will overpower the more delicate flavours in the dish.
- Lime: Substitute with lemon juice.
- Coriander/cilantro: Substitute with chopped fresh parsley.
- Eggs: Boiling for 6-8 minutes will give you soft egg yolks. If you prefer a hard yolk simmer for 10 minutes.
Nutrition
Serving: 1 serving | Calories: 647kcal | Carbohydrates: 76g | Protein: 38g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 241mg | Sodium: 912mg | Potassium: 837mg | Fiber: 6g | Sugar: 8g | Vitamin A: 961IU | Vitamin C: 20mg | Calcium: 151mg | Iron: 5mg