How To Make Curried Haddock Kedgeree
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Serves:
Ingredients
- 400g smoked haddock fillets
- 200g basmati rice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp vegetable oil
- 4 eggs
- 1 lemon, juice and zest
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
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In a large pan, cook the haddock fillets in simmering water for 5 minutes. Remove from the water and flake into large chunks.
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In the same pan, cook the basmati rice according to package instructions.
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In a separate pan, heat the vegetable oil and sauté the onion and garlic until softened.
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Add the curry powder, turmeric, cumin, and coriander to the pan and cook for an additional 2 minutes.
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Add the cooked rice and flaked haddock to the pan with the spices. Stir gently to combine.
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In a separate pan, cook the eggs to your preference (boiled, fried, or poached).
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Serve the curried haddock kedgeree topped with the cooked eggs. Squeeze lemon juice over the dish and sprinkle with lemon zest and fresh cilantro.
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Season with salt and pepper to taste.
Nutrition
- Calories : 300kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 230mg
- Sodium : 500mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 25g
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