Traditionally served for breakfast, kedgeree – a dish dating back to the Raj – is ideal for brunch or a light supper. This recipe uses brown rice and yoghurt, for extra health benefits.
8 people made this
350g (12oz) undyed smoked haddock
3 tablespoons olive oil
2 small onions, finely chopped
2 teaspoons curry powder
½ teaspoon turmeric
175g (6oz) brown rice, rinsed
1 tablespoon tomato purée
250g (9oz) spinach leaves
4 tablespoons low-fat Greek-style yoghurt
Salt and black pepper
4 hard-boiled eggs, quartered
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Bring 600ml (1 pint) water to the boil in a large frying pan. Reduce the heat, add the smoked haddock and simmer for 3-4 minutes, until just cooked. Remove the fish, strain the cooking liquid into a bowl and set aside.
Heat the oil in a pan, add the onions and cook over a medium heat for 2-3 minutes, then add the curry powder and turmeric and cook for 2 minutes.
Add the rice and tomato purée and stir to mix. Add the reserved cooking liquid and bring to the boil. Cover and simmer for 40-50 minutes until the rice is tender, stirring in the spinach just before the rice is cooked.
Meanwhile, remove and discard the skin and any bones from the haddock and separate into flakes.
Stir the yoghurt into the rice, with salt and pepper to taste, then gently mix in the flaked haddock. Spoon onto a warm serving dish, arrange the eggs on the rice and serve.