Saturday, 16 March 2019


My Curry Here

Smoked haddock kedgeree, with added petits pois and raisins why. Because they seem to go nicely. This recipe has been refined for more than a quarter century (I made it once in 1993, then suddenly again today). Wife says it's terrific, and she's a fantastic cook, so there's always that.

Preparation time: 15 minutes.
Cook time: 40 minutes.
Serves 4.
Main Ingredients:
  • 300g smoked fillet of haddock
  • 4 eggs
  • 100g frozen petits pois
  • 300 ml milk
  • bunch of coriander
  • 2 bay leaves
Rice Ingredients:
  • 300g long grain easy cook rice (well rinsed)
  • 1 large onion (finely chopped)
  • 30g raisins
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp roasted curry powder
  • 1 chicken or vegetable stock cube
  • 2 tbsp rapeseed oil
1. Very important: partition your ingredients into rice and non-rice work areas!
2. Fry the onion in rapeseed oil until translucent (about 5 minutes).
3. Add the spices & salt seasoning; stir and continue frying for a couple of minutes.
4. Add the rice, raisins, crumbled stock cube, and 300ml of water.
5. Cover and simmer for 5 minutes, while...
6. ...poaching the haddock and bay in 300ml of milk, until flaky.
7. Drain the milk from the fish pan into the rice, then roughly flake the fish.
8. Cover the rice pan and remove from the heat.
9. Add the petits pois to the fish (they'll defrost almost instantly).
10. Boil the eggs for 4½ minutes, then plunge them into cold water.
11. After 5 minutes, peel and quarter the eggs, then add to the fish along with the rice and coriander.
12. Mix gently, season with black pepper, then serve with any additional herbage
(e.g. parsley, if you like that sort of thing).

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