Smoked haddock kedgeree

Pilau rice, poached egg, pea shoots

Serves 4


4 pieces of smoked haddock

4 eggs

2 punnets of pea shoots

1 white onion diced

1 clove of garlic,

1 tbsp curry powder

½ tsp ground coriander


½ tsp turmeric

1 tsp ground cumin

¼ tsp cayenne pepper

250g basmati rice

250ml vegetable stock

1 tin coconut milk

½ bunch of chopped parsley


Sweat off the onion and garlic in a pan, add all the spices, cook for 5 minutes to allow the spices to enhance their flavour, add the basmati rice followed by the vegetable stock, simmer the rice over a low heat until the rice is cooked, add the coconut milk and season, set aside

Bring a pan of water to the boil, place the haddock in to the water and poach for 8-10 minutes, remove haddock, stir the water and crack in the eggs, poach for 5 minutes

To plate and serve

Place a good spoonful of pilau rice in the centre of the bowl, place the poached haddock on top of the rice, followed by the poached egg, finish with pea shoots to decorate

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