Name: Kedgeree
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 350 g smoked haddock; 1 large onion (chopped); white basmati rice measured up to the 135ml level in a measuring jug; 65 g butter; 150 g BFS Captain's Masala curry paste; 275 ml water; 3 eggs (boiled for eight minutes, peeled and chopped into large pieces; 150 g blanched frozen peas (optional); 4 tsp (heaped) fresh chopped parsley; juice of a lemon; salt and freshly milled black pepper

AuthorBen WatsonDifficultyBeginner

A meal for any time of the day - buttery and spicy and filled with proteins. Our very Anglo-Indian, Captain's Masala curry paste works perfectly - it should because this is what it's made for.

Yields1 Serving

Prep Time10 minsCook Time30 minsTotal Time40 mins

350 g smoked haddock

1 large onion (chopped)

white basmati rice measured up to the 135ml level in a measuring jug

65 g butter

150 g BFS Captain's Masala curry paste

275 ml water

3 eggs (boiled for eight minutes, peeled and chopped into large pieces

150 g blanched frozen peas (optional)

4 tsp (heaped) fresh chopped parsley

juice of a lemon

salt and freshly milled black pepper

Cut the haddock into large pieces and place in a saucepan

Cover with the water, bring to the simmer and cook for a couple minutes

Remove from heat and allow to cool

Meanwhile fry the onion in half the butter until soft

Add the curry paste, stir and cook for a couple of minutes

Add the rice and stir until well coated

Strain the haddock water into the rice saucepan, switch up the heat and bring to the simmer. Stir, cover with a lid and turn the heat right down. Alternatively, transfer the pan to the oven on minimum setting (110°C)

Skin and flake the fish

When the rice is done add the fish, lemon juice, eggs, peas (if using) and the rest of the butter. Gently mix, add the parsley and serve.

Ingredients