Smoked Haddock Kedgeree

Ingredients

• 6 ounces smoked haddock
• 1 onion (chopped)
• 2 garlic cloves (crushed)
• 1 cup long grain rice
• 2 ounces button mushrooms (sliced)
• 2 ounces butter
• 3 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh chives (chopped)
• 5 fluid ounces sour cream
• 2 tablespoons mild curry powder
• 1/2 teaspoon paprika
• 1 tablespoon turmeric
• 1/2 lemon, juice of
• 2 eggs, beaten with
• 1 dash milk
• water

Directions

1. 1

   In a non stick pan place the smoked haddock and cover with water, bring to the boil then simmer till cooked (approx 5 mins).

2. 2

   Once cooked remove from the water and strain the cooking liquid through a sieve into a bowl and put to the side.

3. 3

   Take 1/1/2 cups of the cooking liquid and pour into a saucepan with the long grain rice. Cover and bring to the boil, then turn heat off, leaving lid on allowing the rice to absorb the water and fluff up.

4. 4

   In the meantime fry the onions and garlic in the butter, when soft add the spices to the frying pan and fry off for a few minutes.

5. 5

   Add the mushrooms and keep stirring. Add more butter if necessary.

6. 6

   Once the rice has absorbed all the liquid tip the onion mixture into the saucepan and stir well.

7. 7

   Scramble the eggs and then add them to the rice mixture.

8. 8

   Pour in the sour cream and mix well. Check seasoning and if needed add some black pepper.

9. 9

   Flake the smoked haddock into the mixture, stir in the lemon juice and put into the oven for about 15 to 20 mins on 180 degrees. If the mix looks a little too dry you can add a few extra tablespoons of the fish cooking liquid.

10. 10

    When thoroughly heated through stir in the chives and parsley and serve.