Kedgeree is one of the many dishes that have remained popular since the days of the British Raj in India. Although it is sometimes still eaten as breakfast, mostly by huntin' and fishin' bods, this simple dish of spiced rice and smoked haddock makes a satisfying main course.
Ready in 25 minutes
1. Heat the oil in a medium non-stick saucepan over a low heat and sauté the spices and onion for 5 minutes, until softened.
2. Rinse the rice under cold running water until the water runs clear, then tip into the saucepan and stir until coated in the oil. Pour over 400ml cold water and scatter with the frozen peas. Arrange the whole haddock fillets on top and place the butter over the fish. Bring to the boil, then cover with a tight-fitting lid and cook over the lowest heat possible for 12 minutes.
3. Meanwhile, place 2 eggs in a small pan of cold water. Bring to the boil and boil for 6 minutes. Remove and set aside to cool slightly. Remove the shells and cut the eggs into quarters.
4. Remove the lid from the kedgeree pan and turn the heat right up to drive off any excess moisture. Lower the heat and flake the fish with a fork, stir in the single cream and warm through. Season well with salt and pepper to taste. Top with the egg quarters and parsley, if using, to serve.
© delicious. magazine
the best grape for this dish is Sauvignon Blanc, and the best example would come from Sancerre, where the wine is light, crisp and slightly smoky.
28g fat (11.3g saturated)
Contributed by delicious. magazine
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