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    Smoked Haddock Kedgeree

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    Smoked Haddock Kedgeree

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 150g basmati rice
    • 2 tbsp plus 1 tsp sunflower oil
    • 300g smoked haddock fillet
    • 5 black peppercorns
    • 2 bay leaves
    • 350ml milk
    • 100g raw Madagascan peeled prawn tails
    • 25g butter
    • 1 small onion, finely chopped
    • 4 cardamom pods
    • ¼ tsp ground turmeric
    • ¼ tsp ground coriander
    • ¼ tsp ground cumin
    • ¼ tsp hot chilli powder
    • 50g frozen petits pois
    • Salt
    • Freshly ground black pepper
    • 1 egg, beaten
    • 1 lemon, halved


    1. Put the rice in a saucepan with 1 tsp sunflower oil and 250ml water. Cover and bring up to the boil, then immediately reduce the heat to very low and cook gently for 15 minutes until all the water has been absorbed and the rice is just tender.
    2. Meanwhile, put the haddock in a saucepan with the peppercorns and one bay leaf. Cover with the milk and set over a medium heat. Bring up to a simmer, then cook very gently until the fish is just cooked (about 8 minutes from adding the cold milk). Lift the haddock fillets out of the milk and, when cool enough to handle, strip off the skin and break the fish into large flakes. Remove any bones lurking in the centre of the fillet.
    3. While the haddock is cooking, heat 2 tbsp sunflower oil in a wide saucepan over a high heat. Add the prawns and cook briskly for 2 minutes until pink on both sides. Take the pan off the heat and remove the prawns, then add 15g butter and the finely chopped onion and return to a low heat, scraping the bottom of the pan to loosen the crusty prawn bits. After a couple of minutes, stir in the second bay leaf with the cardamom pods, turmeric, coriander, cumin and chilli powder. Fry gently for three minutes until the onions are soft and the spices smell delicious. Take care not to burn them.
    4. Mix in the hot rice and, once it is thoroughly coated in the spice mixture, add the frozen petits pois and season liberally. Cook, stirring regularly, for 4 minutes. Add the flaked haddock with the cooked prawns and the remaining 10g butter. As soon as it is piping hot, stir in the beaten egg and adjust the seasoning to taste. Keep stirring until it is cooked. You won't see the egg because of the yellow colour of the rice, but it will add a rich, creamy taste to the dish. Serve immediately with extra freshly ground black pepper and the lemon halves.

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