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Author: Paul Merrett
  • Activity
  • 5 minutes

Recipe: Kedgeree

Updated Wednesday, 1 November 2006

Try out our recipe from the Ever Wondered About Food series

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Serves 4

Ingredients

  • 250ml (9fl oz) milk
  • 250ml (9fl oz) hot water
  • 2 smoked haddock fillets, skinned
  • 2 tsp mild curry powder
  • 450g (1lb) leftover cooked long grain rice
  • 2 hardboiled eggs, peeled and roughly chopped
  • chopped fresh parsley
  • salt and pepper

Method

  1. Poach the haddock in the milk by bringing slowly to the boil. Turn the heat down and leave to simmer for 5-6 minutes, or until cooked.
  2. Put the cooked rice in a microwaveable bowl and mix in the curry powder. Cover the bowl with cling film and heat on full power for 3 minutes.
  3. Remove fish from the pan using a slotted fish slice, reserving the poaching liquid. Flake the fish into the bowl of rice and add 5-6 tbsp of the poaching liquid.
  4. Add the chopped eggs and parsley and return to the microwave for a further 5 minutes on full power, stirring after 2½ minutes.
  5. Season with salt and pepper to taste.

 

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