Smoked haddock kedgeree with British blue eggs


300ml milk
450g smoked haddock fillets, skinned
120g butter
1 large onion, finely chopped
3 cardamom pods, crushed
1 tsp black mustard seeds
1 tsp cumin seeds
1 green chilli, finely chopped
1 tbsp curry powder
½ tsp ground coriander
1 tsp turmeric
1 small cinnamon stick
2 bay leaves
2 handfuls kale, shredded
500g basmati rice, cooked
75ml double cream
6 soft boiled Fairburn’s British Blue eggs, peeled and halved
Coriander or parsley, roughly chopped to serve

Featured in:
January 2020

Heat the milk to boiling point, place the fish in a shallow baking tray and pour over the milk. Season with some black pepper. Allow to sit for about 10 minutes until slightly opaque. Remove the fish from the milk and carefully flake.

Meanwhile, melt the butter in a large frying pan, add the onion and cook until softened. Next stir in the cardamom, mustard and cumin seeds, chilli, curry powder, coriander, turmeric, cinnamon stick and bay leaves and cook gently for 3 minutes, taking care not to burn. Add the kale to the frying pan and allow to wilt slightly.

Add the cooked rice to the frying pan and coat with the spice mixture, heating until warmed through. Add the cream and stir until combined. Next add the pieces of fish to the mixture, carefully stirring to incorporate into the rice mixture, and season to taste with sea salt and ground black pepper.

To serve, put the halved eggs on top and scatter the chopped coriander or parsley over.

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