Great at breakfast – or suppertime!

- Smoked haddock (preferably undyed)
- milk
- Onions
- Turmeric
- Curry powder (such as Garam Masala)
- lemon juice
- Basmati rice
- eggs

Put the basmati rice on to cook, and chuck an egg in the pan, one for each person. Poach the haddock in some milk (or milky water).

Fry the onion with the turmeric and curry powder, adding the juice of at least one lemon when it’s really sizzling. This should smell great. When the rice and the haddock are cooked, add them to the frying pan, stirring as you go. Check seasoning, chop the eggs and add them, serve. Tastes great with George Watkins’ Mushroom Ketchup.

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5 Responses to Kedgeree

  1. ditdotdat says:

    Help, I can’t post a recipe!

  2. I need to sort out the roles – will have a think

  3. giles says:

    you’re now a contributor, see if that helps!

  4. James says:

    I can’t post either!

  5. headchef says:

    try now – have made you an author

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