Dairy-Free Kedgeree with Smoked Haddock

Instructions

1. 1Pour the 2 cups of vegetable broth into a medium saucepan and bring to a simmer over medium-high heat (204.4°C/200°C). Add the about 450 g of smoked haddock and poach gently for 8-10 minutes, or until the fish flakes easily with a fork. Carefully remove the haddock from the broth, reserving the broth, and flake it into bite-sized pieces.
2. 2While the haddock is poaching, rinse the 1 cup of basmati rice under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of the reserved poaching liquid in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
3. 3While the rice is cooking, finely dice the 1 medium onion. Heat the 1 tbsp of olive oil in a large skillet over medium heat (176.7°C/175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the 1 tbsp of curry powder to the skillet with the onions. Cook, stirring constantly, for 1 minute until the curry powder is fragrant.
5. 5Add the cooked basmati rice and the flaked smoked haddock to the skillet with the onions and curry powder. Stir gently to combine everything.
6. 6Finely chop the 2 hard-boiled eggs and the 2 tbsp of fresh parsley. Add the chopped eggs and parsley to the skillet. Stir gently to incorporate.
7. 7Season the kedgeree with the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir once more to distribute the seasoning evenly. Serve immediately.

Related Guides