Comforting Kedgeree from Clodagh’s Happy Cooking

By Erin Brown
Related Categories: Cookbook Confidential

“Rice plumped up in warming spices, garlic and ginger with delicate smoked haddock and fudgy eggs: the perfect brunch dish for the weekend. I make this when I have a full house… serving it up with greens and beer or bloody marys on a Sunday at midday is what weekends were made for!“ Clodagh McKenna, author of Clodagh’s Happy Cooking

Serves 4

4 eggs

400g (14oz) skinless smoked haddock fillets

250ml (9fl oz) whole milk

1 bay leaf

1 tablespoon olive oil

1 onion, finely chopped

7.5cm (3-inch) piece of root ginger, peeled and finely grated

2 garlic cloves, crushed

½ teaspoon ground turmeric

1 tablespoon medium curry powder

250g (9oz) basmati rice

400ml (14fl oz) hot vegetable stock

Juice of 1 lemon, plus lemon wedges to serve

1 tablespoon chopped flat leaf parsley leaves, plus 1 tablespoon more to serve

Sea salt flakes and freshly ground black pepper

Start by boiling the eggs for 8 minutes. Once boiled, drain, allow to cool, then peel and halve them. Set aside.

Place the smoked haddock in a pan and add the milk and bay leaf. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain and allow to cool, then flake the smoked fish into large bite-sized chunks.

Heat the olive oil in a shallow flameproof casserole over a medium heat. Stir in the onion, ginger, garlic, turmeric and curry powder and cook for 3–4 minutes, stirring frequently, until the onion starts to soften. Add the rice and stir to coat in the spices. Pour in the hot stock and bring to the boil, then cover with a lid, reduce the heat and simmer for 15 minutes. Once the rice is cooked, stir through the flaked haddock, lemon juice and parsley and season with salt and pepper. Arrange the halved boiled eggs on top and sprinkle the remaining tablespoon of parsley over. Serve with lemon wedges on the side.