Monday, 15 March 2010

Smoked Haddock Kedgeree

I decided to omit the cream and milk and used fish stock instead...






Smoked Haddock Kedgeree


½ onion, finely chopped
2 oz butter
3 cups basmati rice
2 tsp curry powder
3 1/2 cups fish stock
freshly grated nutmeg
300g smoked haddock
1 cup peas
salt and black pepper
small bunch parsley, chopped
3 hard-boiled eggs, shelled and halved
wedges of lemon

Cook the onion gently in the butter for a few minutes, then add the rice.
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add fish stock.
When the stock begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked.
Season, add the parsley and peas and stir. Serve topped with hard-boiled eggs and a knob of butter and wedges of lemon.