Smoked Haddock Kedgeree

Smoked Haddock Kedgeree

  • 35 minutes
  • makes 4 servings
  • Easy

Heralding from old colonial India, kedgeree is now a British classic dish, traditionally served at breakfast.

Pilau Rice, Gluten Free, Easy One Pot Recipes, Healthy One Pot Recipes, Fish, Indian, Pilau

What you need to do

  1. Place the haddock into a deep frying pan with the milk and bay leaf.  Gently poach for 5 minutes until cooked through.  Cool slightly then strain the fish, reserving 5 tsbp of the milk.
  2. Clean the pan and fry the onion in a drizzle of oil until turning crispy.  Add the curry paste and cook for a few minutes.
  3. Place a pan of water on to boil and add a tablespoon of vinegar to the water.
  4. Heat the rice according to the pack instructions.  Add to the pan with the onions, flaked fish and reserved milk.  Stir together and heat through and then mix in the spinach leaves.  Cover and wilt the spinach gently over a low heat.  Season with lemon juice to taste.
  5. Gently crack the eggs into boiling water and cook for 1 minute.  Remove with a slotted spoon and serve on top of the kedgeree.

You will need

Veetee Pilau Rice
Pilau Rice
More info Buy now
  • 2 packs Veetee Pilau Rice
  • 400g smoked haddock
  • 450ml milk
  • 1 bay leaf
  • 1 onion, finely chopped
  • 4tbsp tikka curry paste
  • 1tbsp vinegar
  • 400g baby spinach leaves
  • Handful freshly chopped parsley
  • Lemon juice, to taste
  • 4 large eggs

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