Kedgeree with watercress
With fragrant rice, flaky haddock, and jammy boiled eggs, this dish is comforting and full of flavour. Recipe and image courtesy of The Watercress Company, watercress.co.uk
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 2
Ingredients
- 100ml whole milk
- 2 smoked haddock fillets
- ½ tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, minced
- small piece ginger, grated
- ½ tsp turmeric
- ½ tsp curry powder
- 100g basmati rice
- 2 eggs
- 80g watercress, finely chopped
Method
Step 1
Heat the milk and around 50ml of water in a large pan on a low heat. Add the fish, skin-side down, and poach for around 5 minutes. Remove carefully and flake it – set aside and reserve the liquid for later.
Step 2
Heat the olive oil in a large frying pan and fry the onion before adding the garlic, ginger, turmeric and curry powder. When the onion is soft, add the rice and allow it to soak up the flavours in the pan.
Step 3
Make the reserved poaching liquid up to around 150-200ml with water before adding it to the pan. Simmer for around 10 minutes.
Step 4
Meanwhile, in a pan of boiling water, boil the eggs for around 6 minutes – this should give you a gooey yolk (although you can boil for longer if you prefer).
Step 5
Once the rice is cooked, stir through the haddock and watercress. Peel and quarter the cooked eggs and place on top, to serve. Optional: Fry the fish skin in a little oil to crumble on top.