Kedgeree

700g smoked haddock fillets

4 eggs, hardboiled

2 bay leaves

250g basmati rice

2 tbs olive oil

1 medium onion, finely chopped

1 clove garlic, finely chopped

2½ teaspoon curry powder

juice of 1 lemon

2 handfuls of chopped parsley or coriander

Place the haddock fillets in a large frying pan with the bay leaves, and cover the fillets with cold water
Bring to the boil and simmer for 5 minutes, until the fish is cooked. Remove from the pan and when cool enough to handle, remove the skin, flake fish into chunks and set aside
Cook the rice in salted water for about 10 minutes. Drain and refresh with cold water, drain again and leave in the fridge until needed
Heat the olive oil in a pan over a low heat, then add the onion and garlic. Soften gently without colouring for about 5 minutes, then add the curry powder and cook for 2 minutes more. Add the juice of 1 lemon
Add the haddock and rice to the pan and heat gently through. Add the parsley/coriander and stir to incorporate.
Put into a warm serving dish and top with the eggs cut into quarters, and serve with a sprinkle of chilli flakes and lemon wedges

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com

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