CURRIED HADDOCK KEDGEREE

Curried haddock kedgeree image

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix

Provided by Sophie Godwin - Cookery writer

Categories Dinner

Time 25m

Number Of Ingredients 10

Ingredients

500ml double cream
thumb-sized piece ginger , peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 tsp garam masala
400g undyed smoked haddock fillets (skin on)
300g cooked basmati rice
200g frozen peas
2 large eggs , boiled for 7 mins, peeled and cut into quarters
1small pack coriander , leaves roughly chopped

Steps:

Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

Nutrition Facts : Calories 885 calories, Fat 72 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium