smoked haddock kedgeree
How to make smoked haddock kedgeree recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon vegetable oil
25 g (1 oz) butter
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon finely grated fresh root ginger
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 teaspoon curry powder
½ teaspoon ground turmeric
300 g (10 oz) basmati rice
650 ml (1 pint 2 fl oz) hot chicken or fish stock
300 g (10 oz) skinless smoked haddock fillet
75 g (3 oz) frozen peas
1 red chilli, deseeded and chopped
handful of chopped fresh coriander
salt and pepper
mango chutney, to serve
Method:
Heat the oil and butter in a large saucepan. Add the onion and cook for 5 minutes, then stir in the garlic and ginger and cook for 1 minute. Add the cumin and coriander seeds and cook for 30 seconds, then stir in the curry powder, turmeric and rice and cook for a further 1 minute.
Pour in the stock and cook for 5 minutes. Place the fish fillet on top of the rice and cook for a further 5 minutes. By this time, most of the stock should have boiled away. Add the peas, cover the pan tightly with a lid, turn down the heat as low as it will go and cook for 5–7 minutes until the rice is cooked through.
Use a fork to gently break up the fish, stir the fish and peas into the rice and season to taste.
Scatter with the chilli and coriander and serve with mango chutney.
For smoked haddock, rice & spinach soup, cook 1 chopped onion in 1 tablespoon oil for 5 minutes, then add 100 g (3½ oz) basmati rice, 1.5 litres (2½ pints) hot chicken or fish stock and a pinch of saffron threads.
Simmer for 10 minutes, then add 300 g (10 oz) skinless smoked haddock fillet and cook for 3 minutes until starting to break up. Add 100 ml (3½ fl oz) single cream and 100 g (3½ oz) baby spinach leaves and heat through until wilted. Total cooking time 20 minutes.
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| smoked haddock kedgeree |
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