Guest chef

Emma Franklin

Our Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Easy smoked haddock kedgeree

  • Serves 4
  • Prep 10 mins
  • Total time 40 mins
4.0/5 rating (2 votes)
Easy (Smoked haddock) kedgeree
Easy smoked haddock kedgeree

step by step

  • 1Put the eggs in a small pan, fill with boiling water, then cover and boil for 7 minutes. Drain the eggs and place in a bowl of cold water.
  • 2Put the haddock and bay leaf in a shallow pan and cover with cold water. Cover and simmer gently for 8-10 minutes until the fish flakes easily. Meanwhile, melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Stir in the rice and curry powder; cook for 2 minutes.
  • 3Put the fish on a plate. Pour 600ml of the poaching liquid over the rice, add a pinch of salt, cover and cook on a low heat for 8 minutes until the rice is almost tender. Peel and quarter the eggs and flake the fish into chunks.
  • 4Add the peas to the rice and cook together for a further 4-5 minutes. Gently stir in the fish, most of the parsley and the cream. Season to taste and serve topped with the eggs, remaining parsley and lemon wedges.
  • Recipe by Emma Franklin. Photograph by Dan Jones

You will need

  • 2 medium eggs, at room temperature
  • 325g skinless and boneless smoked haddock fillet
  • 1 bay leaf
  • 40g butter
  • 1 tsp groundnut or vegetable oil
  • 1 onion, finely chopped
  • 200g white basmati rice
  • 1 tbsp mild curry powder
  • 125g frozen peas
  • 4 tbsp flat-leaf parsley, roughly chopped
  • 4 tbsp double cream
  • lemon wedges, to serve

+ Nutritional Information