How To Make Classic Kedgeree
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 250g smoked haddock fillets
- 200g basmati rice
- 4 eggs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tbsp vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh coriander, chopped (for garnish)
Instructions
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Cook the smoked haddock fillets in simmering water for 5 minutes until cooked through. Drain, remove any skin and bones, and flake the fish.
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In a separate pot, bring salted water to a boil and cook the basmati rice according to package instructions. Drain the rice and set aside.
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In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and cook for 1 minute until aromatic.
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Add the chopped onion and minced garlic to the pan and cook until softened.
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Stir in the curry powder and turmeric powder, and cook for another minute.
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Add the flaked haddock and cooked rice to the pan, stirring gently to combine and heat through.
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In a separate pot, bring water to a boil and cook the eggs for 7-8 minutes for soft-boiled or 10-12 minutes for hard-boiled. Peel and halve the eggs.
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Season the kedgeree with salt and freshly ground black pepper to taste.
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Serve the kedgeree hot, topped with the halved eggs and garnished with fresh coriander.
Nutrition
- Calories : 450kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 235mg
- Sodium : 650mg
- Total Carbohydrates : 57g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 29g
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