Smoked Haddock Kedgeree
Classic British smoked haddock kedgeree with boiled eggs and basmati rice. A nutritious Anglo-Indian breakfast or brunch with 40g protein per serving.
10mPrep
20mCook
3Servings
380Calories
40gProtein
Ingredients
- 400 gsmoked haddock
- 240 gbasmati rice
- 4 wholeeggs
- 1 largeonion
- 1 tbspcurry powder
- 0.5 tspturmeric
- 2 piecesbay leaves
- 15 gbutter
- 1fresh parsley
- 1 tbsplemon juice
- 200 mlskimmed milk
Ingredients
- 400 g smoked haddock
- 240 g basmati rice
- 4 whole eggs
- 1 large onion
- 1 tbsp curry powder
- 0.5 tsp turmeric
- 2 pieces bay leaves
- 15 g butter
- handful fresh parsley
- 1 tbsp lemon juice
- 200 ml skimmed milk
Instructions
- Poach haddock in milk 8 minutes. Drain, flake, discard skin.
- Soft boil eggs 6 minutes, cool in cold water, peel and halve.
- Fry onion in butter with curry powder and turmeric 5 minutes.
- Add washed rice and 480ml water. Cook 12 minutes until absorbed.
- Gently fold in flaked haddock and parsley.
- Top with egg halves and lemon juice.