On TV Tonight

  • 20:00 - Raymond Blanc's Kitchen Secrets - Bread
  • 20:30 - Raymond Blanc's Kitchen Secrets - Spices and Chillies
  • 21:00 - The Great Comic Relief Bake Off - Great British Bake Off Special: The Great Comic Relief Bake Off

This recipe is classed as easy

Rating 3.42 / 5 (192 votes)

Prep time:
25 min
Cook time:
20 min
Serves:
4-6

Smoky fish and spicy rice make a mouth-watering combination in this cracking flavour-packed kedgeree recipe from Sophie Grigson

Method

1. Cover the haddock with boiling water and leave to stand for 5 minutes. Drain, reserving the soaking liquid.


2. Measure the soaking liquid and add enough water to make it up to 400ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.


3. Melt 30g of the butter with the oil in a large saucepan. Add the onion and cook gently until softened but not browned.


4. Add the rice and the curry paste and stir for 1-2 minutes.


5. Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.


6. Leave to cook, without disturbing for 8 minutes, and then stir in the flaked haddock and the peas.


7. Cover again and simmer for a further 4-5 minutes, until the rice is quite tender and has absorbed virtually all the liquid. If absolutely necessary, add a splash more hot water to prevent burning.


8. Draw the pan off the heat, dot the rice with remaining butter, and then cover and let it stand for 4 minutes or so.


9. Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and adjust seasoning, adding salt only if needed.


10. Pile up in a mound on a serving dish and serve steaming hot with lemon or lime wedges and plenty of mango chutney.

Ingredients

  • 450 g smoked haddock fillets
  • 85 g butter
  • 1 tbsp sunflower oil, or vegetable oil
  • 1 onions, chopped
  • 170 g basmati rice, rinsed
  • 0.5 tbsp curry paste, (mild)
  • 140 g frozen peas, thawed (or fresh in season)
  • 3 hard-boiled eggs, chopped
  • 2 tbsp parsley, chopped
  • 1 pinches black pepper

To serve:

  • 6 lemon wedges, or lime wedges
  • 1 jars mango chutney

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

One of our favourites

CatherineB1207 CatherineB1207  Posted 02 Nov 2013 5:22 PM
 


foxycookB60389 foxycookB60389  Posted 14 Jun 2012 1:18 PM
 

this was yummy.

shelaghM31600 shelaghM31600  Posted 09 Nov 2011 6:42 PM
 

Very easy recipe with delicious results. 10/10

LouiseO90650 LouiseO90650 Posted 04 Jun 2011 6:35 PM
 

Made a mistake with the star rating should have been 5 star

jamesI81256 jamesI81256 Posted 16 Feb 2010 4:01 PM
 

easy recipe to follow .Dish is yummie

jamesI81256 jamesI81256 Posted 16 Feb 2010 3:56 PM
 

jamesI81256 jamesI81256 Posted 16 Feb 2010 3:54 PM
 

This was a very good recipe with lots of flavour however next time I will use more curry paste to give it an extra kick.

Dizy Dizy Posted 30 Jan 2010 10:15 AM
 

This recipe is wonderful. Easy to make and delicious to eat. I would up the quantities as my husband and I finished off the lot that was enough according to the recipe for four to six people. It was for a maincourse so that might be the difference if one had it as a starter. Thank you will use it again. Liz Grant.

Anonymous Anonymous Posted 03 Jul 2009 12:04 PM
 

This is the most amazing food I've ever tasted...I always make leftovers because I crave it the day after...fit fit fit!

trikkinikki trikkinikki Posted 10 Sep 2008 12:36 AM