Dairy-Free Smoked Haddock Kedgeree

Ingredients

• 500 g Smoked Haddock
• 1 1/2 cups Basmati Rice
• 1 Onion
• 2 Hard Boiled Eggs
• 1 tbsp Curry Powder
• 1/2 tsp Turmeric
• 2 tbsp Dairy-free Butter
• 2 tbsp Fresh Parsley
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1In a large heavy-bottomed pot (at least 3-quart capacity), combine the 1 1/2 cups Basmati Rice with 3 cups of cold water. Bring the water to a rolling boil over high heat (around 212°F / 100°C). Immediately reduce the heat to low (around 170°F / 77°C), cover the pot with a tight-fitting lid, and simmer for 15 minutes, or until all the water has been absorbed and the rice grains are tender. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the grains to fully absorb any remaining moisture.
2. 2While the rice cooks, place the 500 g Smoked Haddock in a medium saucepan and cover it completely with cold water. Place the saucepan over medium heat (around 180°F / 82°C) and bring the water to a gentle simmer. Poach the haddock for 8-10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F / 63°C. Carefully remove the haddock from the water using a slotted spoon, transfer it to a plate, and let it cool for 5 minutes. Once cooled slightly, flake the haddock into bite-sized pieces, discarding any skin or bones.
3. 3Peel and finely dice the 1 Onion into 1/4-inch pieces. In a 10-inch skillet, melt the 2 tbsp Dairy-free Butter over medium heat (around 300°F / 150°C). Add the diced 1 Onion and cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are softened and translucent.
4. 4Add the 1 tbsp Curry Powder and 1/2 tsp Turmeric to the skillet with the softened onion. Stir constantly for 1 minute, until the spices are fragrant.
5. 5Add the cooked 1 1/2 cups Basmati Rice and the flaked 500 g Smoked Haddock to the skillet. Stir gently with a spoon to combine all ingredients evenly with the onion and spice mixture.
6. 6To hard-boil the 2 Eggs, place them in a small saucepan and cover with cold water. Bring to a rolling boil over high heat (around 212°F / 100°C), then immediately remove from heat, cover, and let sit for 10 minutes. Drain the hot water, fill the saucepan with cold water, and let the eggs cool for 5 minutes. Peel the cooled eggs and chop them into 1/2-inch pieces. Finely chop the 2 tbsp Fresh Parsley. Add the chopped 2 Hard Boiled Eggs and the chopped 2 tbsp Fresh Parsley to the skillet with the rice and haddock mixture. Stir gently until all ingredients are well combined.
7. 7Season the kedgeree with the 1/2 tsp Salt and 1/4 tsp Black Pepper. Stir gently to distribute the seasoning. Serve the Dairy-Free Smoked Haddock Kedgeree hot.

Substitutions

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