Kedgeree With Watercress
Serves 2
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
- 100ml Whole Milk
- 2 smoked haddock fillets
- ½ tbsp olive oil
- ½ Onion, chopped
- Small piece ginger, grated
- 1 garlic clove, minced
- ½ tsp turmeric
- ½ tsp curry powder
- 100g basmati rice
- 2 eggs ( we recommend Clarence Court)
- 80 watercress, chopped finely
Method:
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 mins. Remove carefully and flake it – set aside and reserve the liquid for later.
Heat the olive oil in a large frying pan and fry the onion before adding 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.
Make the reserved poaching liquid up to around 150-200ml with water before adding it to the pan. Simmer for around 10 minutes.
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.)
Once the rice is cooked, stir through the haddock and watercress. Quarter the cooked eggs and place on top to serve.
Photography by Lara Jane Thorpe