Smoked Haddock Kedgeree

Ingredients

• 50g Butter
• 1 chopped Onion
• 3 Pods Cardamom
• 1/4 tsp Turmeric
• 1 small Cinnamon Stick
• Sprigs of fresh Bay Leaf
• 450g Basmati Rice
• 1 Litre Chicken Stock
• 750g Smoked Haddock
• 3 Eggs
• 3 tblsp chopped Parsley
• 1 chopped Lemon

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Melt the butter in a wide saucepan and cook the chopped onion over medium heat for about 5 minutes until soft but not coloured.
2. Add the cardamom pods, turmeric, cinnamon stick and bay leaves, and stir for 1 minute to release their aroma.
3. Tip in the basmati rice and stir well so every grain is coated in the spiced butter.
4. Pour in the chicken stock, season with a little salt and bring to the boil, stirring once to lift any rice from the base of the pan.
5. Cover tightly, turn the heat right down and let the rice cook undisturbed for 12 minutes.
6. While the rice cooks, simmer the smoked haddock in a separate pan of boiling water for 4 minutes until just cooked, then lift out and leave to cool a little.
7. Boil the eggs for 8 minutes, then drain, cool slightly, peel and chop.
8. Flake the haddock away from its skin and any bones.
9. Take the lid off the rice and lift out the whole spices, keeping them in if you prefer to serve them still nestled through the dish.
10. Fork the flaked fish and chopped eggs through the rice, cover again and warm through over the heat for 2-3 minutes.
11. Stir most of the parsley through the kedgeree and season with salt and black pepper to taste.
12. Serve with the rest of the parsley scattered over and lemon wedges on the side.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.