Kedgeree

Kedgeree

James Martin’s mild kedgeree is perfect for a weekend brunch and on the table in half an hour.

Ingredients

  • ½ onion, finely chopped
  • 55g/2oz butter
  • 300g/10½oz basmati rice
  • 1 tsp madras curry powder
  • freshly grated nutmeg
  • 200ml/7fl oz milk
  • 110ml/4fl oz double cream
  • 300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks
  • sea salt and cracked black pepper
  • small bunch parsley, chopped
  • 3 hard-boiled eggs, shelled and halved
  • good pinch cayenne and freshly ground nutmeg (optional)
To serve
  • knob of butter
  • wedges of lemon

Preparation method

  1. Cook the onion gently in the butter for a few minutes, then add the rice.

  2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.

  3. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)

  4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.

Required techniques

James Martin recipes from Housecall

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 6

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