For those who haven’t heard of Kedgeree, it’s basically a
curried rice dish with a seafood twist. It can be eaten for breakfast or
dinner, hot or cold. Very flexible and very delicious. My mum used to make it
and I was thrilled to see a healthier version of it in Slimming Worlds latest
magazine. I’ve already cooked it twice since and me and the bf have gobbled the
entire thing up both times.
Serves 4
Ready in about 25 mins
Penguin cookie jar to watch over the ingredients: Optional.
Ingredients
- 400g boneless, undyed smoked haddock fillets
- Frylight
- 1 onion, finely chopped
- 2 courgettes, halved lengthways and sliced
- 300g easy-cook long grain rice
- 1tsp hot curry powder (I use mild as I can’t handle anything
hot! And I use a more than 1tsp - otherwise it doesn't seem enough. Use your own nose for your personal preference)
- ¼ tsp turmeric (again I always use a lot more of this
than just ¼ turmeric. Your nose is your friend)
- 4 large eggs
- 200g cherry tomatoes, halved
- A bunch of spring onions, finely sliced
- A handful of fresh coriander roughly chopped, reserving a
few whole leaves to garnish (I cheat and just use dry coriander from my spice
rack)
- Salt and pepper
Pour 750ml water into a shallow
pan (yeah I didn't use one of those) and add the haddock skin-side up. Bring to a simmer and poach for 8-10
minutes or until the fish is just cooked and flakes easily. Transfer to a plate
using a slotted spoon and reserve the cooking water.
Place a large frying pan (I use a
wok - makes things easier later) sprayed with Frylight over a medium heat. Add the onion and courgettes and
stir-fry for 6-8 minutes until soft and golden.
Add the dry rice, sprinkle the curry
powder and turmeric then cook for 30 seconds stirring well. Pour over the
reserved water, bring to a simmer and cook for 8-10 minutes, stirring
occasionally until the rice is just tender and all the liquid has been
absorbed.
I use a lot more curry powder and turmeric then the recipe states
Meanwhile, hard boil the eggs for
9 minutes, then drain and put on the side to cool. Don’t try and peel them
straight away. That hurts.
Strip off the haddock skin and discard and break the fish into large chunks. No cheekily eating any of the chunks - I'm looking at you!
Place a large frying pan sprayed
with Frylight over a medium heat. Add the flaked fish, cherry tomatoes and
spring onions and stir-fry for 2 minutes.
Then stir into the rice mixture with the coriander, season and toss well.
Meanwhile, peel and quarter the
eggs. Scatter them over the rice with the reserved coriander leaves and serve.
Yum!
Have you ever tried Kedgeree?
