Kedgeree

  • Serves 4
  • 250g white and wholegrain Basmati rice
  • 500g fish stock
  • 1 onion finely chopped
  • 1 dessert spoon of finely chopped fresh ginger
  • 1 tablespoon of butter
  • 1 teaspoon Madras curry paste
  • 300g cod slices
  • 300g smoked haddock fillets sliced
  • 250g milk
  • 1 cup of frozen petit pots
  • 3 eggs soft boiled
  • 1 handful of parsley
  • Place the rice in a pan with the fish stock and boil gently for 20 minutes or until cooked (but still fairly al dente).
  • Meanwhile gently simmer/poach the fish in the milk for about 5 minutes
  • Heat the butter in a large frying pan and gently cook the onion and ginger for 5 minutes or until the onion is soft and opaque.
  • Add the Madras curry paste and frozen peas and cook for 2 minutes
  • Drain the rice and add to the frying pan
  • Drain the milk from the fish, add the fish to the frying pan and gently mix in.
  • Garnish with soft boiled eggs and parsley.
  • Serve with steamed asparagus if in season.