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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