Smoked Haddock Kedgeree
If you like spicy food, you are going to love this smoked haddock curry recipe. This affordable all-in-one bowl of food makes for a fantastic dish that few others can compare to. The fish adds a full-bodied flavour and pairs perfectly with Rhodes Garden Peas. Though it’s fantastic as dinner, you can use it to give brunch a whole new meaning as well. Some people even take advantage of the winning recipe to make something special from the previous night’s leftover fish. If you’re cooking for two, feel free to adjust the recipe accordingly.
1 can (410 g) of Rhodes Garden Peas in brine, drained
4 eggs; hard-boiled, peeled and quartered
Salt and coarsely ground black pepper
300 g smoked haddock fillet, skin on
Handful flat-leafed parsley, chopped
Handful coriander leaves, chopped
1 large onion, finely chopped
1 tsp. ground coriander
1 tsp. ground turmeric
300 g long grain rice
2 tbsp. sunflower oil
2 tsp. curry powder
500 ml water
2 bay leaves
250 ml milk
45 ml butter
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