Haddock & Prawn Kedgeree
This is a quick and easy midweek dinner that is packed with flavour and can be enjoyed at any time of year!
DIFFICULTY: 2/5
Serves 4
- 240g Brown Rice
- 150g Uncooked King Prawns
- 3 Smoked Haddock Fillets (skinless & boneless)
- 100g Sugarsnap Peas
- 3 Spring Onions
- 2 Cloves Garlic
- Thumb-size piece of Ginger
- 1 Tomato
- A handful of Flat Leaf Parsley
- Zest and Juice of 1 Lemon
- 1 ½ tsp Curry Powder
- ½ tsp Turmeric
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- ½ tsp Chilli Powder
- Dash of Tabasco
- 4 Eggs
- 2 tbsp Olive Oil
- Black Pepper to season
20minutes to prepare and 15minutes cooking time on the hob
- Firstly, add the rice to a pan of hot water with ½ tsp of the curry powder and boil for the specified cooking time, which is normally 15-20 minutes for brown rice.
- While the rice is cooking, pan-fry the smoked haddock fillets in 1tbsp of the olive oil for 5minutes, turning the fillets so that they are almost cooked. Slice the spring onions, dice the tomato, peel and finely chop the garlic and ginger, chop the parsley and cut the sugarsnap peas in half.
- Drain the rice when cooked and set aside.
- Heat the remaining oil in a wok or non-stick large frying pan and add the spring onions and sugarsnap peas, stirring until both begin to soften before adding the garlic, ginger and tomato.
- After another minute, add the prawns and stir everything together until the prawns begin to turn pink. Flake the smoked haddock fillets into the pan and add the cooked rice along with all the spices and stir everything together, keeping the pan on a low heat.
- Heat a large saucepan of water and once simmering, add a pinch of salt and splash of vinegar. Crack the eggs into separate ramekins and swirl the water before slowing dropping each egg in. Set a timer and cook for 3 minutes for a runny egg.
- Add the lemon zest, black pepper (you don’t need salt as the fish will be salty) and 2/3 of the parsley to the pan of kedgeree and stir everything around before adding the lemon juice.
- Serve with the remaining parsley sprinkled over and a poached egg on top.
