Classic kedgeree

Name: Classic kedgeree | Asda Good Living
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 3 Large Eggs; 440g Smoked Haddock Fillets; 300ml Semi-Skimmed Milk; 250g Basmati Rice; 1 dried Bay Leaf; 100g Frozen Peas; 30g Butter; 1 Onion, finely chopped; 2 garlic Cloves, crushed; 20g fresh Ginger, peeled and grated; 1 tsp Turmeric; 1 tbsp Mild Curry Powder; 198g tin Sweetcorn, strained; ½ small bunch Coriander, chopped; 1 Lemon, cut into wedges

Traditionally eaten at breakfast time or for brunch, this quick and tasty fish dish also makes a superb supper – go on, give it a go...

By Asda Good Living,22nd August 2023

Cook: 25 Mins

Serves: 4

Price: £3.16 per serving

Nutritional Information

Each 396g serving contains

Energy
8399kj
507kcal

25%

Fat
14.3g

Med
20%

Saturates
5.9g

Low
30%

Sugars
7.5g

Low
8%

Salt
1.35g

Med
23%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2121kj/507kcal

Ingredients

3 Large Eggs

440g Smoked Haddock Fillets

300ml Semi-Skimmed Milk

250g Basmati Rice

1 dried Bay Leaf

100g Frozen Peas

30g Butter

1 Onion, finely chopped

2 garlic Cloves, crushed

20g fresh Ginger, peeled and grated

1 tsp Turmeric

1 tbsp Mild Curry Powder

198g tin Sweetcorn, strained

½ small bunch Coriander, chopped

1 Lemon, cut into wedges

Method

Bring a pan of water to a simmer. Add the eggs and simmer for 6½ mins. Drain and leave in a bowl of ice water.

Put the haddock in a pan, pour over the milk and bring to the boil. Remove from the heat immediately and leave the fish and milk to cool.

Cook the rice, with the bay leaf, in boiling water according to packet instructions. Add the peas for the final 3 mins. Drain and leave to steam dry.

Meanwhile, melt the butter in a large frying pan or shallow casserole dish. Add the onion and a pinch of salt and fry over a low heat for 12 mins.

Add the garlic, ginger and spices and cook for 2 mins. Add the cooked rice and peas with the sweetcorn and warm through. Remove the haddock from the milk and break into large chunks. Add this to the pan along with half the coriander. Peel and quarter the boiled eggs and add to the dish, along with the remaining coriander. Serve the kedgeree with some lemon wedges and a simple salad of rocket leaves and cherry tomatoes, if you like.