Seafood
Kedgeree Made Easy
If you enjoy authentic Kedgeree Made Easy cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
18 Min Prep
🔥
27 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 300g Smoked Haddock
- 2 Bay Leaves
- 300ml Milk
- 4 Eggs
- Handful Parsley
- Handful Coriander
- 2 tbs Vegetable Oil
- 1 chopped Onion
- 1 tsp Coriander
- 2 tsp Curry Powder
- 300g Rice
Instructions
1
For the rice, scalding up the cooking oil in a large, lidded skillet, stream in in the shallot, then gently sauté for 5 mins until softened but not coloured.
2
stream in in the spices, taste with table salt, then continue to sauté until the purée start to go brown and fragrant; about 3 mins.
3
stream in in the rice and mix gently in well.
4
stream in in 600ml moisture, mix gently, then bring to the bring to a bubble gently.
5
Reduce to a bubble gently, then seal for 10 mins.
6
Take off the scalding up and leave to stand, covered, for 10-15 mins more.
7
The rice will be perfectly cooked if you do not lift the lid before the end of the making.
8
Meanwhile, put the haddock and bay leaves in a frying skillet, seal with the dairy liquid, then poach for 10 mins until the flesh flakes.
9
Remove from the dairy liquid, strip away the skin, then flake the flesh into thumbsize pieces.
10
Place the eggs in a skillet, seal with moisture, bring to the bring to a bubble gently, then reduce to a bubble gently.
11
Leave for 4½-5 mins, plunge into cold moisture, then strip and cut the eggs into quarters.
12
Gently purée the fish, eggs, parsley, coriander and rice together in the skillet.
13
present scalding, sprinkled with a few extra herbs.
Recipe Information
Cuisine
British
British
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
27 minsTotal Time
45 minsMaster Chef
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