Speedy Smoked Kedgeree

Name: Speedy Smoked Kedgeree
Yield: Serves 4
Cuisine: Scottish
Ingredients: 1 tablespoon olive oil; 1 onion, peeled and finely chopped; ½ teaspoon ground turmeric; 250 g (9 oz) basmati rice; 500 ml (2 cups) vegetable stock; 300 g (10½ oz) smoked haddock fillets, skinned; 2 cloves garlic, peeled and finely chopped; 1 small piece fresh root ginger, peeled and finely chopped; 1 tablespoon medium curry powder; ½ teaspoon ground coriander; 3 eggs; 2 handfuls frozen peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Kedgeree is a fuss-free brunch dish of spiced rice, smoked haddock, eggs and peas – it is warm and comforting with a soothing seafood flavour that can be rustled up and on the plate in half an hour.

Ingredients

1 tablespoon olive oil
1 onion, peeled and finely chopped
2 cloves

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Brunch
Scotland
Mediterranean

Method

Heat the oil in a heavy based saucepan. Add the onion, garlic and ginger and cook gently for 7 minutes.

Add the curry powder, coriander and turmeric and cook for a minute or two more.

Add the rice and the vegetable stock; cover and cook for 10 to 12 minutes.

Cut the fish into chunks, add to the rice and cook for another 5 minutes.

Take off the heat, stir in the p