Kedgeree

Martin Blunos serves up a classic dish of curried rice with smoked haddock and hard-boiled quail eggs
By Martin Blunos
Kedgeree
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 700 g undyed smoked haddock
  • 280 ml milk
  • 280 ml water
  • 1 bay leaf
  • 100 g unsalted butter
  • 1 large shallot, chopped
  • 3/4 tsp hot curry powder
  • 225 g basmati rice
  • 9 quail's eggs, hard-boiled
  • 2 tbsp parsley, chopped
  • 1 tbsp celery leaves, chopped (from top of head)
  • 1 lemon, juice only

Method

1. Place the haddock in a pan with the milk, water and bay leaf. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 2 minutes. Remove from the heat, leaving the lid on, and allow to cool until safe to handle.

2. Melt half of the butter in a pan and sweat the shallot for 4 minutes until soft but not coloured.

3. Stir in the curry powder cook out for another minute. Pour in the rice and stir well. Strain 450ml of the haddock poaching liquor into the pan and stir until it starts to simmer. Cover with a lid and cook on a low heat for about 15 minutes, or until the rice is tender.

4. While the rice is cooking, break the fish into flakes, removing any skin and bones. Halve the quail eggs.

5. Once the rice is cooked, take it off the heat and fork the fish flakes, parsley, celery leaf and the rest of the butter through the rice. Adjust the seasoning with salt, pepper and a squeeze of lemon juice.

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