- Follow these steps to create this simple and satisfying dish:
- Poach the Fish: In a saucepan, add the haddock and the bay leaf, then pour over the 500 ml of water. Bring the water to a simmer and gently poach the fish for 6 minutes, or until it flakes easily.
- Reserve and Flake: Carefully remove the haddock and bay leaf from the pan. Place the fish on a plate, break it up into flakes, and set it aside. Crucially, reserve the poaching liquid—you will use this to cook the rice.
- Sauté Aromatics: Spray a frying pan (with a tight-fitting lid) with low-calorie cooking spray and set it over a medium heat. Add the diced onion and fry for 6-8 minutes until it softens and begins to turn translucent.
- Spice the Rice: Add the curry powder and the basmati rice to the frying pan. Stir well to ensure the rice grains are fully coated in the spices.
- Cook the Kedgeree Base: Pour the reserved poaching liquid into the frying pan and crumble in the stock cube. Bring this mixture to a high heat and cook for 10 minutes.
- Steam: Remove the pan from the heat and cover it tightly with the lid. Let it stand, covered, for 10 minutes (do not lift the lid during this time—the rice is steaming!).
- Finish the Dish: Stir the defrosted peas through the rice and cover the pan for one more minute. Gently stir in the flaked haddock, being careful not to break up the fish too much. Remove and discard the bay leaf.
- Serve: Serve the Kedgeree immediately, topped with the quartered boiled eggs and a sprinkle of chopped fresh chives. Don’t forget the lemon wedge for an extra zing!
Recipe Notes:
- Make Ahead: While best eaten fresh, leftovers can be stored in an airtight container in the fridge for approximately 2 days.
- Flavour: If you prefer a milder flavour, reduce the amount of curry powder used.
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