Kedgeree Recipe

How to make it

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• Place the eggs into a pan of cold water and bring to the boil
• Simmer for ten minutes then place in cold water and leave to cool
• When cool remove shells and roughly chop
• Put the haddock fillets into a large pan, cover with 1 pint of cold water
• Bring the pan to the boil, then reduce the heat and cover with a lid and leave to simmer for 8 minutes
• When cooked, remove the haddock from the pan and put into an oven proof dish, cover with foil and keep warm in a very low oven
• Put the water that the fish was cooked in into a jug
• Carefully chop the onion
• Using the same pan that the fish was cooked in, gently melt the butter and add the chopped onion and fry for 5 minutes until soft
• Add the curry powder, stir and cook for 1 minute
• Stir in the rice and add 450ml of the saved fish water
• Stir again and when it starts to simmer reduce to a very gentle heat and cover with a lid
• Cook for 15 minutes
• While the rice is cooking, take the skin off the fish and flake (break into pieces) into the dish
• Roughly chop the eggs and parsley
• When the rice is cooked, add the fish, eggs, parsley and lemon juice
• Season with salt and pepper and gently mix it up
• Place the lid back on the pan and leave on the lowest heat for another 4 minutes
• Serve it in the warm oven proof dish