Smoked haddock kedgeree

Smoked haddock kedgeree

Recipe below!

This is one of my Dad’s favourite meals and I love it too. I made it with quails eggs as I think their size suits the dish a bit more. I love the warmth in the curry flavour and the smokiness of the haddock (I got mine from Billingsgate). Save and recreate! ️

Ingredients (4):
10 quails eggs
450g smoked haddock fillets, skinned
1 onion finely chopped
2 bay leaves
100g frozen peas (optional)
1 garlic clove finely chopped
1 inch piece of ginger, grated
0.5tsp turmeric
1 heaped tsp medium curry powder
250g rice (long grain works best)
Handful parsley, roughly chopped
175ml milk
1 fish stock cube

1. Boil your quails eggs for 3 mins, drain and leave in a bowl of cold water.
2. Place the milk, the haddock, the bay leaves and 125ml water in a sauce pan, bring to the boil, then turn the pan to a simmer and cook for 4 mins. Remove from the heat and set aside.
3. Fry the onion for 2 mins in 1tbsp oil, add the garlic and ginger, fry for 2 more mins. Add the curry powder and turmeric, fry for another 2 mins. Add the rice and fry for 2 mins. Add the stock and the milk/water mixture from the fish and simmer for 12-15 minutes with the lid on or until the liquid has gone. At minute 10, add the peas. Remove from the heat and stand with the lid on for 5 mins.
4. While the rice is cooking peel your quails eggs by rolling them gently on a hard surface to break the shell, then peeling them and rinsing in water before halving and setting aside.
5. Remove the bay leaves from the rice. Flake the fish into the rice, add the eggs and most of the parsley. Mix and sprinkle with the rest of the parsley to serve.

24 thoughts on “Smoked haddock kedgeree

  1. Wow I completely forgot about this meal!! Used to have it as a child. Will have to get this saved and try it soon

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