A kind of kedgeree

Categories: MAIN COURSES.

I had taken some smoked haddock out the freezer and wanted to make a lighter type of kedgeree. This is the result, moist and spicy with delicious smoked fish and a creamy poached egg on top. See the notes below for my top tip to get lovely poached eggs.

A kind of kedgeree

A kind of kedgeree
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Courses
Servings 2

Ingredients
  

  • 1 onion diced
  • 1 clove garlic crushed
  • 2 tsp brown mustard seeds
  • 1 tbsp fresh grated ginger
  • 1 red chilli finely chopped, seeds removed
  • 1 large courgette about 300g
  • 2 Boneless smoked haddock fillets about 280g
  • 2 medium free range eggs
  • 100 g dry brown basmati rice
  • Olive oil spray about 10 sprays

Instructions
 

  • Put the rice on to cook as per the packet instructions, usually takes 22-23 munites. Drain when cooked.
  • Get a pan of boiling water ready and gently poach the haddock for 10 minutes. When ready remove from the water to cool down. Once cool remove the skin.
  • Grate the courgette (by hand or in a food processor), put to one side
  • Spray the olive oil in a wok or deep frying pan. Add the onion and cook for 1-2 minutes
  • Add the garlic, chilli, ginger and mustard seeds to the onion and cook gently for 1 minute
  • Add the curry powder and cook gently for 1 more minute.
  • In a small saucepan bring water to a simmering point and then poach the eggs for 2 minutes (see notes below)
  • Add the courgette, the cooked rice and flake in the cooked smoked haddock. Stir everything together and keep on a low heat whilst the eggs poach.
  • Serve the rice out between 2 plates or bowls and pop a poached egg on top of each. Et voila!

Notes

POACHED EGGS - TOP TIP:
Use a small saucepan simmering with boiling water. Carefully lower the eggs in, in their shell, for 10 seconds. Remove quickly with a slotted spoon. Stir the water around in one direction until its all smoothly spinning around. Gently crack the eggs in one at a time. Set the timer for 2 minutes. The eggs should float to the top of the water when ready. Remove with a slotted spoon.
 
Nutrition:
Kcal: 415, Carbs 40.9g (Sugar 6.1g), Protein 39.6g, Fat 10.5g (Saturated 2.2g)