Poached smoked haddock with cardamom rice and crispy shallots curry-spiced cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is a variation of a kedgeree. The cardamom rice is also good with chicken legs, simply poached in a little stock with coconut milk and fresh red chilli.


  • 4 large shallots, peeled and sliced paper thin
  • sunflower oil
  • 4 pieces of smoked haddock fillet (about 150 g each), skinned


First make the cream sauce. Heat a film of oil in a saucepan and sauté the vegetables with the garlic and chilli until soft and just lightly coloured. Add the curry powder as the vegetables start to soften and stir well. Moisten with the stock, then bring to the boil. Stir in the cream and simmer for 5-6 minutes. Strain through a fine sieve into a clean pan (little bits of cauliflower will go through the sieve, but that is fine). Set aside in a deep frying pan.

Push the slices of shallot into rings, then shallow fry until golden and crisp. Do not let them get too dark brown or they will be bitter. Drain on kitchen paper and set aside.

Cook the rice in boiling salted water for 10-12 minutes or until it is tender. Meanwhile, gently toast the cardamom pods in a small dry pan until you can smell their spicy aroma. Tip them on to a cutting board and crack open the pods with the side of a large chef’s knife. Scrape the tiny black seeds into a mortar and gently crush with the pestle just to break them up. When the rice is ready, drain it well, then fold in the cardamom seeds, hard-boiled eggs and crispy shallots (do this at the last minute so that the shallots remain crisp).

While the rice is cooking, reheat the cream sauce to a gentle simmer and add the pieces of haddock. Poach gently for 5 minutes. Remove the fish with a fish slice and keep warm. If the sauce is a little thin, boil to reduce it. Check the seasoning and stir in the coriander.

To serve, pile the cardamom rice in the centre of hot soup plates, set the fish on top and spoon over the curry cream sauce.