Curried haddock kedgeree


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  • 500ml double cream
  • thumb-sized piece ginger , peeled and grated
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 400g undyed smoked haddock fillets (skin on)
  • 300g cooked basmati rice
  • 200g frozen peas
  • 2 large eggs , boiled for 7 mins, peeled and cut into quarters
  • 1 small pack coriander, leaves roughly chopped


Step 1

Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.

Step 2

Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.

Step 3

Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.

Step 4

Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

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