Brown Rice Kedgeree
Kedgeree originates from India and was introduced into Britain as a breakfast dish in the Victorian era. Traditional kedgeree occasionally includes sultanas, creating a range of sweet and salty flavours. This is a protein rich meal with a high fibre content. Haddock is rich in predominantly B Vitamins.
- 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 onion 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 with steamed spinach and kale.
- 350g undyed smoked haddock
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 1 tsp curry powder
- 1/2 teaspoon turmeric
- 87g brown rice, rinsed
- 1 tbsp tomato purée
- 125g spinach leaves
- 2 tablespoons of Greek yoghurt
- Salt and black pepper
- 2 hard-boiled eggs, quartered
