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Veetee Recipe

Smoked Haddock Kedgeree

Easy4 Servings
Heralding from old colonial India, kedgeree has become a British classic dish, traditionally served at breakfast.

What you need to get


  • 2 trays VeeTee Basmati Rice

  • 1lb smoked haddock

  • 2 cups milk

  • 1 bay leaf

  • 1 onion, finely chopped

  • 4 tbsp tikka curry paste

  • 1 tbsp vinegar

  • 1lb baby spinach leaves

  • 1 handful of freshly chopped parsley

  • 4 large eggs

  • lemon juice, to taste


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 tbsp 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.


Smoked Haddock Kedgeree

Smoked Haddock Kedgeree Heralding from old colonial India, kedgeree has become a British classic dish, traditionally served at breakfast.

What you need to get


  • 2 trays VeeTee Basmati Rice

  • 1lb smoked haddock

  • 2 cups milk

  • 1 bay leaf

  • 1 onion, finely chopped

  • 4 tbsp tikka curry paste

  • 1 tbsp vinegar

  • 1lb baby spinach leaves

  • 1 handful of freshly chopped parsley

  • 4 large eggs

  • lemon juice, to taste


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 tbsp 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.