25 mintime
Easydifficulty
4Servings
—Rating
Quick Smoked Haddock Kedgeree
70% authentic · British
A simplified version of kedgeree, using pre-cooked rice and a quicker method for preparing the haddock, perfect for a speedy brunch.
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Ingredients
- Smoked haddock300g
- Pre-cooked basmati rice500g
- Butter30g
- Curry powder1 tbsp
- Frozen peas100g
- Eggs4
- Fresh chivesa small bunch
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Gently poach the smoked haddock in a little water or milk for about 5 minutes until it flakes easily. Drain and flake the fish.
- 2
Melt butter in a large pan. Stir in the curry powder and cook for 30 seconds.
- 3
Add the pre-cooked rice and frozen peas to the pan. Stir well to combine and heat through.
- 4
Stir in the flaked haddock and lemon juice. Season with salt and pepper.
- 5
Meanwhile, fry or poach the eggs.
- 6
Serve the kedgeree topped with a fried or poached egg and chopped chives.
