Fish kedgeree


  • 500g (1lb 2oz) undyed smoked haddock
  • ½tsp dried chilli flakes
  • 400ml (14fl oz) semi-skimmed milk
  • 2tbsp vegetable oil
  • 2 medium onions, chopped
  • 300g (10oz) basmati rice
  • 1tbsp curry powder
  • 3 cardamom pods, split
  • ½tsp turmeric
  • 1 cinnamon stick
  • 250ml (9fl oz) vegetable stock
  • 175g (6oz) frozen peas
  • handful coriander leaves
  • 3 free-range eggs, hard-boiled and quartered
  • lime wedges, to serve


    step 1

    Place the haddock in a pan over a gentle heat with the chilli flakes and milk. Simmer for 4 minutes then remove from the heat and leave to infuse for 10 minutes. Flake the fish and set aside.

    step 2

    Heat the oil in a frying pan and cook the onions for 5 minutes. Stir through the rice and spices. Pour the milk and stock over the rice, stir, bring to the boil, cover and simmer for 10 minutes.

    step 3

    Stir the fish through the rice with the peas, coriander and eggs. Continue to heat for 3 minutes. Serve with lime wedges.