Kedgeree

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kedgeree

Tom Kerridge

A pared-back recipe - I added spring onions and boiled eggs.

Prep 5 min
Cook 35 min
Serves 4

Ingredients

2 tbsp curry powder
300g basmati rice
600ml chicken stock
400g skinless smoked haddock
100g frozen peas
2 or 3 spring onions
4 eggs

Method

  1. Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole dish over a medium heat, add a splash of oil and toast the curry powder for 1 min. Boil a kettle for stock.
  2. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top.
  3. Cover and cook in the oven for 30 mins.
  4. Boil the eggs - about 7 minutes for almost set. Drain in cold water and shell.
  5. Carefully remove from the oven. Leave to rest for a minute, then stir through the peas and chopped spring onions while breaking up the haddock and fluffing the rice. Season to taste, then serve.

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