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Nutrition: per serving

  • kcal885
  • fat72g
  • saturates43g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein30g
  • salt0.5g

Method

  • step 1

    Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.

  • step 2

    Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.

  • step 3

    Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.

  • step 4

    Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

Recipe from Good Food magazine, October 2016

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Overall rating

A star rating of 3.4 out of 5.12 ratings

Fordwater

I cooked the Basmati rice for 25 mins - as per pack instructions. Once merged into the sauce and warmed through it became over cooked and the dish was a sloppy mess. Would have been worse if I hadn’t pre cooked the peas. I used full fat Greek yogurt instead of double cream. Didn’t work.

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