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This is the ideal tasty dish for brunch or a light lunch and can be enjoyed either hot or cold.
- 1 drizzle olive oil
- 1 whole onion, diced
- 2 sticks celery, diced
- 2 tsp ground turmeric
- 1 tsp mild curry powder
- 300g basmati rice
- 800ml vegetable stock
- 500g yellow smoked haddock, skinned
- 500ml whole milk
- 4 whole eggs
- 2 tbsp yogurt
- 1 handful flat leaf parsley, roughly chopped
- 2 whole spring onions, sliced
- 4 wedges lime, to garnish
Total time required
- Preparation time:
- Cooking time:
Salt and pepper will be needed to season this dish.
- Drizzle the olive oil into a high-sided frying pan or large saucepan and place over a medium heat.
- Add the diced onion and celery and sauté for 5 minutes.
- Add the turmeric and curry powder, cook for 1 minute.
- Add the rice and stir to evenly coat the grains in the spices.
- Add the vegetable stock, bring to the boil, then reduce to a simmer. Cover for 12 minutes whilst occasionally stirring.
- 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.
- Meanwhile, place the smoked haddock in a saucepan. Cover with the milk and top up with water to cover the fish if needed.
- 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.
- Place the eggs in a pan of cold water, cook/boil for 10 minutes, then plunge the eggs into a bowl of cold water.
- Flake the haddock into the cooked rice and stir to combine.
- Add the yoghurt, chopped flat leaf parsley and season. Stir through the rice and haddock.
- Peel the eggs and slice into quarters.
- Spoon the kedgeree into warm serving bowls and garnish with the egg quarters, sliced spring onions and a wedge of lime.