🍚 Smoked Haddock Kedgeree

Ingredients

• 🐟300 g smoked haddock fillets
• 🍚140 g basmati rice
• 🥚2 eggs eggs
• 🟢100 g frozen peas
• 🧅1 onion onion
• 🥛150 ml semi-skimmed milk
• 🧈20 g butter
• 🍛1 tbsp mild curry powder
• 🧂to taste salt

• Recipes with basmati rice
• Recipes with eggs
• Recipes with frozen peas
• Recipes with onion
• Recipes with milk
• Recipes with butter

Method, step by step

1. Boil the eggs for 9 minutes, cool and peel.
2. Poach the haddock in the milk with a splash of water over a low heat for 6 minutes. Lift out, flake and keep the milk.
3. Melt the butter in a deep frying pan and soften the chopped onion for 4 minutes. Add the curry powder and rice and stir for 1 minute.
4. Pour in 300 ml hot water mixed with the reserved milk, cover and cook for 12 minutes, adding the peas for the last 3 minutes.
5. Gently fold in the fish and quartered eggs and serve.