Kedgeree
By Morrisons
Published on 14 May 2021
This is the ideal tasty dish for brunch or a light lunch and can be enjoyed either hot or cold.Time and servings
50 minsTotal time
10 minsPrep time
40 minsCooking time
Ingredients
- 4 wedges of lime, to garnish
- 1 whole of onion, diced
- 1 tsp of mild curry powder
- 2 tsp of ground turmeric
- 800 ml of vegetable stock
- 2 tbsp of yogurt
- 4 whole of eggs
- 500 ml of whole milk
- 500 g of yellow smoked haddock, skinned
- 2 sticks of celery, diced
- 300 g of basmati rice
- 1 drizzle of olive oil
- 2 whole of spring onions, sliced
- 1 handful of flat leaf parsley, roughly chopped
Method
Step 1
Drizzle the olive oil into a high-sided frying pan or large saucepan and place over a medium heat.Step 2
Add the diced onion and celery and sauté for 5 minutes.Step 3
Add the turmeric and curry powder, cook for 1 minute.Step 4
Add the rice and stir to evenly coat the grains in the spices.Step 5
Add the vegetable stock, bring to the boil, then reduce to a simmer. Cover for 12 minutes whilst occasionally stirring.Step 6
If the pan starts to dry out add a little more stock or water. Test the rice is cooked (it should still have a little bite to it) and set to one side.Step 7
Meanwhile, place the smoked haddock in a saucepan. Cover with the milk and top up with water to cover the fish if needed.Step 8
Bring to the boil, then reduce to a simmer for 10 minutes. Once cooked, drain and set the haddock to one side to cool slightly.Step 9
Place the eggs in a pan of cold water, cook/boil for 10 minutes, then plunge the eggs into a bowl of cold water.Step 10
Flake the haddock into the cooked rice and stir to combine.Step 11
Add the yoghurt, chopped flat leaf parsley and season. Stir through the rice and haddock.Step 12
Peel the eggs and slice into quarters.Step 13
Spoon the kedgeree into warm serving bowls and garnish with the egg quarters, sliced spring onions and a wedge of lime.