Haddock Kedgeree
Serves 4 to 6
It’s widely believed that haddock kedgeree originated from Scotland and was taken to India by Scottish troops during the British Raj, where it became part of Indian cuisine. Perfect for brunch, lunch or a light dinner, it is tasty served both hot or cold, and with warm Indian naan, fresh out of the tandoor oven.
Here in SA, the “haddock” fish is actually brined, smoked Cape Hake!
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Ingredients
- 1 ½ cups (375 ml) long grain white rice
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped
- Stick cinnamon
- ¼ tsp (1.25 ml) turmeric
- 1 tsp (15 ml) garam masala
- 500 g Sea Harvest Haddock Fillets
- 3 eggs, hardboiled and peeled
- 1 tbsp (15 ml) chopped parsley
- Salt and freshly ground black pepper
Method
- Cook rice according to cooking instructions on the packaging, then drain and set aside.
- Heat the butter and oil together in a pan and add the chopped onions. Sauté until the onions are translucent, and then add the spices. Add 1 tablespoon water if required to deglaze the pan. Add the cooked rice to the spices and stir through.
- Cook the haddock according to the cooking instructions on the packaging. Once cooked, remove from the heat and lightly flake the fillets into the spiced rice. Allow the rice and fish to steam for about 10 minutes, adding a tablespoon of water to prevent the rice from sticking to the pan.
- Remove the rice and fish from the heat and place into a serving bowl. Add the quartered eggs to the rice dish and sprinkle the chopped parsley over the rice. Serve immediately.