Kedgeree
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 240 g smoked haddock
- • 500 ml water
- • 1 bay leaf
- • low-calorie cooking spray
- • 1 onion, (peeled and diced)
- • 2 tsp curry powder
- • 200 g basmati rice
- • 1 stock cube ((chicken, vegetable, or fish))
- • 100 g frozen peas, (defrosted)
- • 3 boiled eggs, (quartered )
- • 1 tbsp chives, (chopped)
- • 1 wedge lemon, (cut into wedges)
Preparation Steps
Add the haddock to a saucepan and pour over the water. Add the bay leaf, and poach for 6 minutes until cooked and flakey. Remove the haddock from the pan, place on a plate, and then break up into flakes. Leave to one side. Reserve the poaching liquid for later.Â
Spray a frying pan with low-calorie cooking spray, and set on a medium heat. Add the onion, and fry for 6-8 minutes — until it begins to soften and colour.
Add the curry powder and the rice to the frying pan and stir to coat.
Add the residual poaching liquid to the frying pan and crumble in the stock cube. Cook on a high heat for 10 minutes. Remove from the heat and cover with a lid. Leave for 10 minutes.
Stir through the peas and cover for another minute, then add the flaked haddock. Stir lightly so as not to break up the fish too much.
Remove the bay leaf, then place the boiled eggs and chopped chives on top. Serve with a wedge of lemon.