A versatile vegetarian kedgeree.
This tasty vegetarian kedgeree can be served for breakfast or your evening meal!
The rice is flavoured by the cardamom, bay and cinnamon.
Th succulent smoked fish is complemented with the eggs and fresh coriander or parsley (your choice)
Finished off with a little heat delivered by the cayenne pepper and a little lemon.
To Cook the Rice
- Melt 50g butter in a saucepan, add 1 finely chopped medium onion and cook gently until softened but not browned. Stir in 1 cinnamon stick, 1 black cardamom and 2 bay leaves and adding 400g of Basmati rice stirring until coated.
- Add 1 litre of vegetable stock, 1 tsp salt and bring to the boil, put the lid on and reduce the heat to low and leave for 20 minutes.
Cook the Fish & Eggs
- Hard boil 3 eggs in salted water (approximately 10 minutes)
- Simmer the 600g un-dyed smoked haddock in a shallow pan with milk and 1 bay leaf until the fish is cooked (approximately 6 minutes) and leave to cool.
Bringing the flavours together
- Drain the eggs and cool, discard the shells and roughly chop.
- Flake the fish, discarding any skin and bones.
- Remove the the bay leaves, cinnamon stick and cardamom pods and fork through the rice to loosen the grains.
- Add the fish and the chopped eggs, return the pan to the heat for 2-3 minutes, or until the fish has heated through.
Garnish & Serve
- Gently stir in 3 tbsp chopped coriander or parsley (your choice) and season with a little salt and black pepper to taste.
- Serve immediately with a sprinkle of cayenne pepper and a wedge of lemon.