Put the fish on a plate. Sautà the onion and garlic Add lemon juice and then the curry powder and turmeric to create a paste.
Easy Kedgeree Recipe Jamie Oliver Haddock Recipes Recipe Kedgeree Recipe Haddock Recipes Fish Recipes
Melt butter in a pan over medium heat.

Easy kedgeree recipe. Add the garlic and ginger and cook for 2 minutes more then add the onion chilli and remaining spices. Add the rice lemon juice and peas and stir well. Pour 600ml of the poaching liquid over the rice add a pinch of salt cover and cook on a low heat for 8 minutes until the rice is almost tender.
20 min Ready in. Add flaked haddock and chopped eggs. Boil rice in lighted salted water according to instructions on the packet.
Cook until piping hot. Drain the eggs and place in a bowl of cold water. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min.
See notes for a low-syn Slimming World Kedgeree. Meanwhile melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Peel and quarter the eggs.
Heat the oven to 180C160C fangas 4. Heat through and season with curry powder salt and pepper. Put the haddock and bay leaf in a shallow pan and cover with cold water.
Poach the smoked haddock fillets. Heat the oil in a large sauté pan with a lid. 5 min Cook.
Hardboil the eggs peel and set aside. Heat the butter in a pan and saute the fish with the curry powder for 5 minutes. A delicious spiced rice dish with smoked haddock onion parsley or coriander and boiled eggs that the whole family will love.
Heat 2 tablespoons butter in a large pot with a few. Cook the 80g peas according to packet instructions easiest if you microwave them. Place rice in a saucepan with the turmeric and cook according to the packet instructions.
This simple Kedgeree Recipe is excellent as a hearty breakfast lunch or served as a light dinner. Drain and flake the fish in the pan. Remove from pan and leave to cool at room temperature.
Add the mustard seeds and cumin seeds then fry gently for a few minutes until they start to pop and smell toasted. Fold in the cooked rice and season to taste. Ingredients ½ onion finely chopped 55g2oz butter 300g10½oz basmati rice 1 tsp madras curry powder freshly grated nutmeg 200ml7fl oz milk 110ml4fl oz double cream 300g10½oz naturally smoked haddock undyed bones removed and flesh cut.
Bring to the boil then lay the haddock on top. Add the drained cooked rice and drained cooked peas. Stir in the rice to coat it in the curry powder then pour over the stock.
Do not over cook. Cooking the Kedgeree Place the fish in a large pot with some cold water and 2 bay leafs. Cover and simmer gently for 8-10 minutes until the fish flakes easily.
Cover and poach for 5 minutes. Stir in cooked rice cream and parsley.
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