Wake up to breakfast with an Indian twist! This Kedgeree recipe fuses smoked haddock with boiled eggs, rice and curry flavours.
Serves 4-6Prep: 10 minutesCook: 45 minutes
300ml full fat milk2 blades of mace (or a pinch of nutmeg)400g undyed smoked haddock, bones removed50ml olive oil1 large onion, diced1 tbsp Madras curry powder180g basmati rice75g butter100ml double creamSmall handful coriander, choppedSmall handful parsley, chopped3 soft boiled eggs (peeled and cut in half)Ground black pepper
In a small saucepan bring milk to the boil with the mace. Add the haddock to the milk, add a little water if the milk does not cover the fish. Set over a low heat and gently simmer for 10 minutes, do not allow to boil.
Remove the fish and then discard the skin, check for bones, flake into pieces (keep warm). Keep the milk warm and discard the mace.
In a heavy-based saucepan add the olive oil and place over a high heat. Add the onion, reduce the heat and cook until soft but without colour. Add the curry powder and cook for a couple of minutes. Stir constantly for four minutes, until the mix becomes fragrant.
Add the rice and give a good stir to incorporate all the flavours.
Pour in the reserved milk from the haddock along with 150ml warm water, 50g butter and bring to the boil.
Reduce the heat, cover with a lid and cook for 20 minutes until the rice absorbs all the liquid.
Once all the moisture is absorbed add the remaining butter, cream, coriander and parsley with the smaller flakes of smoked haddock, reserve the larger flakes of haddock to garnish.
Finish with the boiled eggs and remaining flakes of haddock and a grind of black pepper.