Kedgeree

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
1

Cut the haddock into large pieces and place in a saucepan

2

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

3

Remove from heat and allow to cool

4

Meanwhile fry the onion in half the butter until soft

5

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

6

Add the rice and stir until well coated

7

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)

8

Skin and flake the fish

9

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

 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

Directions

1

Cut the haddock into large pieces and place in a saucepan

2

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

3

Remove from heat and allow to cool

4

Meanwhile fry the onion in half the butter until soft

5

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

6

Add the rice and stir until well coated

7

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)

8

Skin and flake the fish

9

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.

Kedgeree
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