Haddock Kedgeree
  • Description:

    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.

  • Ingredients:

    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

  • Method:

    1. Heat the oil in a large saucepan with a fitted lid.
    2. Add the onion and fry for 5 minutes until softened but not browned.
    3. Add the spices, season to taste with salt and pepper, and fry for 2 minutes.
    4. Add the rice and stir well.
    5. Add the water and bring to the boil.
    6. Reduce the heat, cover the saucepan with the lid and simmer for 10 minutes.
    7. Remove the saucepan from the heat and leave to stand, covered, for another 15 minutes. The rice will be perfectly cooked if you do not lift the lid before the end of the standing time.
    8. Stir in the peas and set aside.
    9. Place the haddock and bay leaves in a shallow saucepan and pour the milk over the fish.
    10. Poach the haddock for 10 minutes or until the flesh flakes.
    11. Remove the haddock from the milk and peel off the skin.
    12. Using two forks, flake the flesh into pieces.
    13. Gently stir the haddock, butter, parsley, coriander and rice together in the pan until warmed through.
    14. Transfer to a serving dish, top with the eggs and serve.

      Recipe supplied by Rhodes