One of the best things to come out of Scotland in my opinion (after my husband, naturally), is smoked haddock, so I was super excited to find it in Marks & Spencer here and be able to make one of my favourite dishes and the ultimate comfort food, kedgeree. Having previously failed on some attempts, including one occasion where I was little too liberal with the cayenne and produced a "haddock madras", this week's was a personal best so I thought I would share the recipe...
What you need:
260g smoked haddock
500ml whole milk
1 bay leaf
2 cups brown rice
1/4 onion
1 minced garlic clove
1 inch knob ginger peeled and grated
30g butter
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin, 1/2 teaspoon garam masala, salt, 3 eggs, 4 tbls chopped parsley, 1 lemon, pinch cayenne, black pepper.
Method: Place the milk, bay leaf and haddock in a large shallow pan and bring to a simmer. Cook the fish for just a few minutes until just cooked. Remove the fish, place it to one side and pour the milk into the rice cooker with your rice.
Cook your rice - you may have to add a little water depending on the rice you choose. While the rice cooks, soften the onion in butter on a low-medium heat for 5-10 minutes. Then add the cumin, turmeric, saffron, garlic and ginger and cook for a couple of minutes. Do not let the garlic or onion burn. Then turn off the heat.
Boil your eggs until soft or hardboiled, whatever your preference.
Once the rice is ready, add it to the pan of onion and spices along with the peas and haddock. Stir through for a few minutes until everything is warm and salt to taste.
Serve in shallow bowls and garnish with slices of egg, freshly chopped parsley, a squeeze of lemon juice and add a pinch of cayenne if necessary.
Tomato sauce optional but friggin good.
Serves 3-4 adults