Kedgeree recipe
Created by The Tesco Recipes team
Whether for brunch, lunch or a comforting dinner, this classic kedgeree is a versatile recipe worth mastering. Grab a fork and dig into the spicy curried rice, tender flaked haddock and golden soft-boiled eggs.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 461 calories / serving
Ingredients
- 150ml milk
- 400g smoked haddock fillets
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2cm piece fresh ginger, peeled and grated
- 1 garlic clove, crushed
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 tbsp medium curry powder
- 250g long grain rice
- 1 vegetable stock pot, made up to 350ml
- 4 eggs
- 2 tbsp roughly chopped fresh parsley
Each serving contains
- Energy
- 1950kJ 461.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 61.3gProtein 32.6gFibre 1.8g
Method
- Place the milk and 100ml of water into a wide saucepan on a low heat. Add the fish, skin-side down, and simmer for 5 mins until just cooked through. Remove the pan from the heat and set aside.
- Heat the olive oil in a shallow casserole dish over a medium heat. Add the onion, ginger, garlic, coriander, turmeric and curry powder and cook for 5 mins, stirring frequently, until the onion starts to soften.
- Add the rice and stir to coat in the spices. Add the stock and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for 12 mins.
- Meanwhile, bring a small saucepan of water to the boil. Add the eggs and simmer for 8 mins. Drain the eggs and rinse under cold water. Peel, then quarter and set aside.
- Remove the haddock from the milk, reserving the poaching liquid. Remove the skin and flake the flesh.
- After the rice has had 12 mins, remove the lid and add the reserved poaching liquid. Replace the lid and cook for another 5-6 mins until the rice is tender.
- Remove from the heat and stir through the haddock, eggs and most of the parsley. Sprinkle over the remaining parsley to serve.
- See more Haddock recipes
