Kedgeree

Serves 4

  • 1 fillet of undyed smoked haddock
  • 110g (4oz) Basmati rice
  • 50g (2oz) sultanas
  • 175g (6oz) defrosted, drained prawns
  • 1 small onion
  • 1 tablespoon chopped parsley
  • 2 bay leaves
  • ½ red pepper
  • 2 eggs
  • 1 tablespoon vegetable oil
  • Ground black pepper

De-skin the haddock, place it in a shallow pan with the bay leaves and cover with water. Simmer until the haddock is just cooked and then drain it, reserving the stock and discarding the bay leaves. Cut the onion and pepper into small dice and fry in the oil without colouring. Put in the rice, then measure out one-and-three-quarter cups of the fish stock, add this to the pan with the sultanas. Bring to the boil and simmer until all the water is absorbed. Remove from the heat and cover with a lid. Hard boil the eggs. After 10 minutes, fluff up the rice with a fork and transfer it to a bowl. Flake the haddock and combine it along with the prawns, parsley and pepper with the rice. Cool the eggs which can either be quartered and served as a garnish or chopped and stirred into the kedgeree.

Delicious served with this curry sauce…

For the Light Curry Sauce

  • 25g (1oz) butter
  • 20g (¾ oz) flour
  • 1 dessertspoon curry powder
  • Squeeze of lemon juice
  • 300ml (½ pint) haddock stock or water
  • 2 tablespoon cream
  • 1 dessertspoon mango chutney

Melt the butter, stir in the flour and the curry powder. Let it sizzle for a bit then add the stock or water to create the sauce. Add the lemon and the chutney and finally the cream. Serve the sauce with the kedgeree.