Smoked haddock kedgeree

A slightly different take on the traditional kedgeree recipe. If you like smoked haddock, try this dish.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 250 ml (1 cup) Spekko Long Grain Parboiled Rice
• 400 g smoked haddock
• 675 ml (1 ½ cups) full cream milk
• ½ lemon, sliced
• 2,5 ml (½ tsp) whole black peppercorns
• 2 large bay leaves
• 60 ml (4 tbsp) butter
• 1 cinnamon stick
• 1 onion, finely chopped
• 2,5 ml (½ tsp) crushed garlic
• 22 ml (1 ½ tbsp) mild curry powder
• 2, 5 ml (½ tsp) turmeric powder
• 15 ml (1 tbsp) finely chopped parsley
• 4 eggs, hardboiled, roughly chopped
• ¾ cup fresh cream
• 2,5 ml (½ tsp)fresh thyme leaves

Method

1. Cook rice according to the instructions on the pack.
2. Place haddock, milk, lemon, peppercorns and bay leaves in a saucepan and simmer for 5-8 minutes until cooked.
3. Carefully remove fish. Take off skin and flake the fillet into large chunks. Discard cooking liquid.
4. Heat butter in a pan, add cinnamon stick onions and garlic, saute until soft.
5. Add curry and turmeric powder, stir and cook for 2 minutes over low heat.
6. Add the rice, stir gently and cook for 2-3 minutes. Add the chopped haddock, parsley, eggs and cream. Stir until all ingredients are heated through.
7. Season with salt and ground black pepper. Serve hot.