Recently I have discovered a few new recipes that have instantly became my new favourites, so I have tried my best to actually take pictures of plates before they disappear at the dinner table, so I can share them here.
Today I was going to post one of my old recipes, tried and tested. The recipe is a traditional English colonial dish that was made for Englishmen in India, mostly for breakfast.


It is more of a full meal, dinner dish, especially if you combine a bowl of that with some yoghurt and coriander sauce, samosas and carrot and coriander soup, you have a feast for 6 - 8 people easily.

This quantity, on it's own, will serve 4-6, it is really easy to make and is one of the yummiest tghings you will ever try.


500 g organic smoked haddock
3 bay leaves
170 g basmati rice
two handfuls of frozen peas
salt and pepper to taste
100 g butter
a thumb size piece of fresh ginger
2 cloves of garlic
1 medium onion
2 tbsp of good quality curry powder
1 tbsp mustard seeds
1 punnet cherry tomatoes
juice of 2 lemons
2 hard boiled eggs
a bunch of fresh coriander
1 red chilli
natural set yoghurt


Blanch the fish in water with bay leaves. I buy my haddock frozen, as thin fillets, so they need about 5 minutes to curl up and the meat to become tender and start flaking off the skin. Fresh smoked haddock will probably take 2-3 minutes.
When the fish is poached, set aside to cool, and when it's cool, separate the skin from the meat, flake the meat and give the skin to your dogs or cats (who will no doubt be circling around like little sharks :D)

Boil the rice for 25 minutes until cooked but a bit al dente. For the last 5 minutes add frozen peas - they need to be still fresh so don't overboil them. Drain and set aside.
Finely chop garlic, ginger and onion and add to the heated butter in a pan. Cook for a few minutes until the onion becomes translucent (don't let it burn). Add the curry powder and mustard seeds and let it the spices warm up.
Add the rice and peas, mix well, then add flakes of fish, halved cherry tomatoes, lemon juice, finely chopped chilli and diced hard boiled eggs. Stir and let it all warm through with a lid on (another 2-5 minutes).
Chop the coriander and add most of it to kedgeree, saving a tablespoon for the yoghurt. Mix yoghurt and fresh coriander and serve with hot kedgeree for a most delicious dinner.

Bon appétit!

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