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Kedgeree
Smoked haddock, winter greens, fragrant rice, light spice & eggs
Smoked haddock, winter greens, fragrant rice, light spice & eggs
“Kedgeree is one of my favourite things. I do have a bit of a problem in that I can’t stop eating it when I make it because I find it so damn delicious. And it’s also very comforting – perfect for breakfast, brunch, lunch or a hangover. ”
Serves 6
Cooks In45 minutes
DifficultyNot too tricky
Eggs
Nutrition per serving
-
Calories 421 21%
-
Fat 13.3g 19%
-
Saturates 4.4g 22%
-
Sugars 7.1g 8%
-
Salt 1.6g 27%
-
Protein 30.1g 60%
-
Carbs 48.6g 19%
-
Fibre 5.4g -
Of an adult's reference intake
Tap For Method
Ingredients
- 300 g brown rice
- 450 g undyed smoked haddock fillets , from sustainable sources
- 2 red onions
- 1 fresh red chilli
- ½ a bunch of fresh coriander , (15g)
- 2 cloves of garlic
- 5 cm piece of ginger
- olive oil
- 25 g unsalted butter
- 1 heaped teaspoon fennel seeds
- 1 heaped teaspoon curry powder
- 200 g leftover cooked greens , such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
- 200 g frozen peas
- 1 lemon
- 6 large free-range eggs
Tap For Method
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Tap For Ingredients
Method
- Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and refresh under cold water, leaving it in the colander.
- At the same time, poach the fish in a large pan of simmering salted water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
- Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
- Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
- Slice and add the leftover greens, along with the frozen peas, then gently fold in the rice with two spoons so it stays nice and fluffy.
- Flake in the poached fish, gently fold again, season to perfection with sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
- Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli, if you fancy, then tuck in. Delicious served with mango chutney, or dollops of lemon-spiked yoghurt.
Tips
Add a squeeze of lemon juice and a handful of coriander to infuse the poaching water for an extra hit of flavour – delicious!
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