Kedgeree
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Serves
| 6 |
|
Prep time
| 10 minutes |
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Cook time
| 30 minutes |
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Total time
| 40 minutes |
Ingredients
- 450g smoked haddock
- 1 onion, finely chopped
- 100g butter
- 0.5 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 350g basmati rice
- a handful of frozen peas
- 4 hard-boiled eggs (2 chopped, 2 quartered)
- salt and pepper to taste
- 1 tablespoon parsley
Optional
Note
A lovely recipe based on that of Jennifer Paterson
Directions
|
1.
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Simmer the haddock in salted water for 10-15 minutes. Drain the fish saving the cooking water. Remove skin and bones and flake the fish. Keep hot. |
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2.
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Fry the onion gently in the butter with the cumin seeds, garam masala and turmeric until soft. |
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3.
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Cook the rice in the haddock water until tender. Add the frozen peas to warm them through about 5 minutes before the rice is ready. |
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4.
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Drain the rice, add the spiced onion and fold in the flaked fish and roughly chopped eggs. |
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5.
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Pour in the cream if used and season to taste |
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6.
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Serve garnished with parsley and the quartered eggs. |
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