Emulsifier Free Kedgeree
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 1 ¼ lb smoked haddock fillets (undyed)
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp mild curry powder
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ½ cup frozen peas
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1 lemon, cut into wedges
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear, then cook according to package directions until tender and fluffy. Spread onto a large plate or tray and set aside to cool slightly and dry out.
- 2
Place the smoked haddock fillets in a large deep skillet or wide sauté pan. Pour over the milk and water — the liquid should nearly cover the fish. Bring to a gentle simmer over medium heat, then reduce to low and poach for 8–10 minutes, until the fish flakes easily when pressed with a fork and is opaque throughout. Lift the fish out with a slotted spoon and set aside; discard the poaching liquid.
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