Spiced Haddock Rice is my version of a classic Kedgeree. Subtly spiced rice with flaked smoked haddock is topped with a fried egg in my take on the popular breakfast dish. Give it a try and I'm sure it'll become your favourite!
Add 200g smoked haddock to a small pan and add 300ml semi skimmed milk or until the milk is nearly covering the fish
Put the pan on a low heat and leave to very gently simmer for 8-10 minutes until the fish is white all the way through
Drain the fish through a sieve making sure you reserve the milk. Put the fish back in the pan with the lid on to keep it warm
Add 200g basmati rice to a saucepan along with 200ml of the reserved fish poaching milk, 250ml water and a pinch of salt
Bring the rice to a boil over a medium/high heat. Once it has come to the boil, reduce the temperature to the lowest setting, put the lid on and leave to cook for 10 minutes
After 10 minutes, turn the heat off and keep the lid on - don't lift the lid. Leave for 10 minutes before forking through
While the rice is finishing cooking, flake the haddock into large pieces checking for any bones
Finely dice ½ onion. Add 1 tbsp sunflower oil to a pan on a medium heat. Add the onion and cook for a couple of minutes until it is starting to soften
Add ½ tsp tumeric, ¾ tsp mild curry powder, ¾ tsp sea salt and 20g unsalted butter to the onions and stir until the onions are completely coated
Add the cooked rice and flaked haddock to the pan along with a pinch of black pepper and stir through gently to get everything incorporated without breaking up the fish too much. Leave on a low heat
Add 1 tbsp sunflower oil to a frying pan and cook 2 eggs to your liking
Serve the rice scattered with fresh parsley and topped with a fried egg
Nutritional information is given as a guide only and may vary.
Spiced Haddock Rice (Kedgeree) https://www.curlyscooking.co.uk/spiced-haddock-rice-kedgeree/