Dairy-Free Kedgeree with Smoked Haddock

Instructions

1. 1Place the 500 g smoked haddock fillets in a saucepan and cover with water. Bring to a simmer over medium-high heat (204.4°C / 200°C) and poach for 5-7 minutes, or until the fish flakes easily with a fork. Carefully remove the haddock from the water, let it cool slightly, then flake it into bite-sized pieces and set aside.
2. 2Combine the 1.5 cups of basmati rice with 1.5 cups of water and 1 can of coconut milk in a medium saucepan. Bring to a boil over high heat (232.2°C / 230°C), then reduce the heat to low (93.33°C / 95°C), cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, for 5 minutes.
3. 3While the rice is cooking, melt the 2 tablespoons of plant-based butter in a large skillet over medium heat (148.9°C / 150°C). Add the 1 medium onion, which has been diced, and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
4. 4Add the 2 teaspoons of curry powder to the skillet with the softened onions. Stir constantly for 1 minute until fragrant.
5. 5Add the cooked basmati rice and the flaked 500 g smoked haddock to the skillet. Gently mix everything together to combine.
6. 6Cook the mixture over medium heat (148.9°C / 150°C) for 3-5 minutes, stirring occasionally, until everything is heated through.
7. 7Stir in the 2 tablespoons of fresh parsley. Season with salt and pepper to taste. Serve hot.

Substitutions

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