An easy, flavour-packed recipe for kedgeree that is perfect for lunch or dinner
- 500g (1lb 2oz) undyed smoked haddock
- ½ tsp dried chilli flakes
- 400ml (14fl oz) semi skimmed milk
- 2 tbsp vegetable oil
- 2 medium onions, roughly chopped
- 300g (10oz) basmati rice
- 1 tbsp medium curry powder
- 3 cardamon pods, split
- ½ tsp turmeric
- 1 cinnamon stick, broken in 2
- 250ml (9fl oz) vegetable stock
- 3 medium eggs
- 175g (6oz) frozen peas
- handful of coriander leaves
- lime wedges, to serve
Swap the haddock for salmon fillets.
Place the haddock in a pan over a gentle heat with the chilli flakes and milk. Simmer for 4 minutes then remove from the heat and leave to infuse for 10 minutes.
Meanwhile heat the oil in a large frying pan and cook the onions for 5 minutes until soft. Stir through the rice, curry powder, cardamon, turmeric and cinnamon.
Remove the fish from the poaching liquid and set aside. Pour the milk over the rice along with the stock and stir well to combine. Bring to the boil, cover and simmer for 10 minutes until the rice is tender.
Meanwhile place the eggs in a pan of cold water and bring to the boil and cook for 6 minutes. Peel the eggs and quarter them.
Flake the fish and gently stir through the rice with the peas, coriander and eggs. Continue to heat for 2-3 minutes until warmed through then squeeze over the lime to serve.