Traditional smoked haddock kedgeree

Our Traditional Smoked Haddock Kedgeree is filled with warming turmeric and fragrant notes of cumin. Poaching is a brilliant way to preserve the delicate texture of our premium smoked fish, and it’s simpler than you might think too. Perfect for a mid-week January meal, our traditional kedgeree is brimming with flavour and easy to put together.

55 mins

4

Medium

• 4 x smoked haddock fillets
• 2 pints semi-skimmed milk (or enough to cover half of the fish)
• 150g long grain brown rice
• 1 white onion, diced
• 2 cloves of garlic, crushed
• 1 green chilli, diced (seeds left in if you like it hot)!
• 25g butter
• 1 tsp cumin seeds
• 2 tsp medium curry powder
• 1/2 tsp turmeric
• 1/2 tsp sugar
• 1 tbsp mango chutney (optional)
• 1/4 of a lemon
• 2 tbsp parsley, roughly chopped
• Seasoning to taste

To serve:
• 4 x eggs, soft boiled and quartered
• Parsley
• Lemon wedges
• Yoghurt (optional)

1. Place the fish in a deep-sided frying pan or large saucepan. Cover with milk and bring to a simmer. Simmer for 8-10 minutes with the lid on, or until the fish is cooked and flakes easily. Be careful as the liquid may boil over, you can remove the lid if necessary.

2. Remove the cooked fish from the frying pan and set aside. Cook the rice in the reserved milk for 25 minutes until tender, topping up with water if too much liquid evaporates.

3. Meanwhile, heat the butter in a large saucepan. Sauté the onion for 10 minutes until soft and translucent. Add the garlic and chilli and cook for a further 1-2 minutes. Add the turmeric, curry powder, cumin seeds and sugar and stir well to coat everything.

4. Cook the eggs in boiling water (approximately 6 minutes) to coincide with cooking time.

5. Tip the cooked rice into the pan with the onions, adding the lemon juice and 2 tbsp chopped parsley. Stir well and adjust seasoning as necessary, adding the mango chutney and more lemon juice if you please.

6. Serve with the chopped eggs on top, lemon wedges, a little more parsley and yoghurt (if liked).