Kedgeree

Kedgeree is an Anglo-Indian creation who’s origins lie in Kitchri, a Gurjrati store-cupboard dish made of rice, lentils and spices. It can be served simply or spruced up with fresh coriander, chives or chilli. Perfect for breakfast, lunch or supper.

Method

Based on 4 servings, adjust as needed.

Step 1

Add 1 litre of water (if cooking for 4) to a large frying pan or saute pan and bring to a gentle simmer. Turn the heat down to low then add the haddock. Poach for 4 minutes, until just cooked. Gently remove the haddock from the pan and set aside, then strain the poaching liquid into a jug.

Step 2

Wipe the pan clean and melt the butter over a medium heat. Add the sliced onion and cook for 10 minutes, until golden.

Step 3

Next add the curry powder and ½ tsp turmeric and fry for 1 minute. Pour in the basmati rice and fry for 2 minutes, stirring so that the rice gets coated in the buttery onions.

Step 4

Add half of the poaching water, bring to the boil then reduce the heat to low, cover with a lid (or foil) and simmer for 10 minutes.

Step 5

Whilst the rice is cooking, bring a medium saucepan of salted water to the boil, add the eggs and cook for 8 minutes. Drain and run under cold water until cool, then peel and cut into quarters.

Step 6

Once the rice is cooked, quickly add thepeas, replace the lid and leave to stand for 5-10 minutes.

Step 7

Fluff the rice through with a fork, then flake the haddock and stir through the rice. Season to taste with salt and pepper, divide between the plates and top with a boiled egg. Garnish with fresh coriander or chopped chives if you like.

  • Ingredients
  • Based on 4 servings
  • 1 tbsp Curry Powder 1x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
  • 1/2 tsp Turmeric 1x Sainsbury's Turmeric 48g
  • 4 Egg 1x Sainsbury's British Free Range Eggs Medium x6
  • 200g Peas, defrosted 1x Stamford Street Co. Peas 850g
  • 1 Onion, thinly sliced 1x Sainsbury's Onions Loose
  • 400g Smoked Haddock, defrosted if using frozen 1x Sainsbury's Skin On & Boneless Smoked Haddock Fillets 360g
  • 200g Basmati Rice, rinsed 1x Sainsbury's Basmati Rice 500g
  • 50g Butter 1x Sainsbury's British Butter, Unsalted 250g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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