Kedgeree

🛒 Ingredients

• Smoked Haddock Fillet 150 g · 130 kcal
• Basmati Rice (dry) 80 g · 288 kcal
• Large Eggs 120 g · 160 kcal
• Unsalted Butter 20 g · 147 kcal
• Double Cream 40 g · 140 kcal
• Medium Onion (diced) 40 g · 16 kcal
• Curry Powder 5 g · 15 kcal
• Fresh Parsley (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Place the smoked haddock in a shallow pan and cover with water or milk; gently poach for 8-10 minutes until cooked through. Remove the fish, flake it, and set aside, reserving the poaching liquid.
2. Boil the eggs for 7-8 minutes for hard-boiled, then cool, peel, and quarter them.
3. Cook the basmati rice according to package instructions until tender and fluffy.
4. In a large pan, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
5. Stir in the curry powder and cook for 1 minute until fragrant. Add the cooked basmati rice, flaked haddock, and reserved poaching liquid (or a splash of water/milk if needed).
6. Gently fold in the double cream, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning as needed.
7. Serve the Kedgeree hot, garnished with fresh chopped parsley and the hard-boiled egg quarters.