The finished recipe. Smoked Haddock KedgereeIngredients 1 to 6. 150 g Smoked haddock fillet (Undyed if you can get it. Smoking has driven off water, so it is denser than fresh haddock: about 100 kcal and 23 g of protein per 100 g.). 2 large, about 110 g Egg. 150 g Cooked white rice (Basmati, cooked and cooled. Cold rice fries loose; warm rice turns to porridge. Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 50 g Frozen peas. 50 g Onion. 8 g ButterIngredients 7 to 10. 1 teaspoon, a mild one Curry powder. A handful, chopped Fresh parsley. A wedge Lemon juice. To taste Black pepperStep 1. Poach the haddock in barely simmering water for five minutes until it flakes, then drain, skin and break into big pieces. Keep a splash of the poaching water.Step 2. Boil the eggs for six and a half minutes, cool under the tap and peel. Quarter them.Step 3. Soften the chopped onion in the butter over a medium heat for five minutes, stir in the curry powder for a minute, then the rice and peas with two tablespoons of the poaching water. Toss until hot through.Step 4. Fold in the haddock gently so it stays in flakes, add the parsley, pepper and lemon, and top with the eggs.
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