Kedgeree

Name: Kedgeree
Yield: Serves 4
Cuisine: British
Ingredients: 1 garlic clove, peeled and crushed; ¼ tsp ground turmeric; 2 shallots, peeled and finely chopped; small piece of fresh root ginger, peeled and finely chopped; ½ tsp fennel seeds; few curry leaves; ¼ tsp ground cumin; ½ tsp curry powder; 400 ml (14 fl oz) double cream; sea salt and pepper; pinch of saffron threads; 100 ml (3½-fl oz) fish stock; sea salt and pepper; 350 g (12 oz) undyed smoked haddock fillet; 25 g (1 oz) butter; 3 medium eggs, hard-boiled, shelled and chopped; 1 tbsp chopped parsley; 150 g (5 oz) basmati rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

350 g (12 oz) undyed smoked haddock fillet
150 g (5

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

First make the curry sauce. Melt the butter in a heavy-based pan, add the shallots, ginger and garlic and cook gently until softened, without allowing them to colour. Add the ground spices, fennel seeds, curry leaves and saffron threads, and cook for another minute to release their flavours. Add the fish stock, bring to the boil and allow it to reduce by half. Pour in th