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Easy Kedgeree
Smoked fish and curried rice — a British-Indian breakfast classic. Poaching the haddock gently in milk rather than water keeps it moist and mellows the smokiness slightly.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
medium
Cuisine
British
gluten-freehigh-protein
Ingredients
400gsmoked haddock
2 cupsrice
2 tbsp / 4curry powder and boiled eggs
Instructions
1
Poach the smoked haddock gently in milk until just cooked through.
2
Flake into large pieces, discarding any skin or bones.
3
Cook the rice with the curry powder until tender and evenly coloured.
4
Fold the flaked fish through the rice and top with quartered boiled eggs before serving.
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