Nick’s go-to recipe for Kedgeree

  • Basmati rice
  • 2 eggs
  • Onions
  • 1 smoked haddock
  • Parsley
  • Frozen peas
  • Curry powder or garam masala
  • Salt & pepper

Boil a goodly amount of basmati rice, and a couple of eggs which, If you’re a heathen like me, you can even cook in the same water. Well-brown a couple of onions (non-traditional ingredient, I believe, but well worth it). And in the same large frying pan, place one smoked haddock until it’s flaky, when you can easily remove the skin if you’re fussy. Around now it should all be about cooked, so combine everything, chopping the eggs roughly. Stir it together without breaking up too much, and leave a wee while on a low heat for flavours to combine. Add chopped parsley to taste, and a few frozen peas if you fancy. Season to taste, with a little curry powder (or garam masala) if you like too. Some people add cream but I don’t. Keeps well in fridge or freeze. Enjoy.

Anna’s notes: heat a dish in the oven so that you can put everything into it as it is ready, and leave it all covered in foil in a low oven until you are ready to serve. Also, try putting the spice either in with the rice or fry in some butter, so that it doesn’t end up tasting powdery. Try with curry powder and a few chilli flakes and fresh coriander instead of the parsley. Add butter and lemon at the end. You don’t need to cook the peas – just pour boiling water over them.


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