Haddock Kedgeree
4 servings
Prep: 10 mins,
Cooking: 20 mins
Traditionally served for breakfast or brunch, but perfect for a light supper too.
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Ingredients (12)
50 g | butter |
1 | onion — finely chopped |
1/2 tsp | turmeric |
1 | cinnamon — stick |
2 | dried bay leaves |
2 cup | basmati rice |
1 l | stock — fish |
5 ml | salt |
500 g | haddock — smoked fillets, poached until tender |
1/2 cup | fresh Italian parsley — chopped |
4 | eggs — boiled for 6 minutes |
1 | lemon — cut into wedges |
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