Smoked haddock and King Prawn Kedgeree

Smoked Haddock and King Prawn Kedgeree

Ingredients

2 Smoked haddock fillets

1 pack of king prawns uncooked

4 eggs

1 handful of fine asparagus

1 handful chopped parsley

1 ¾ pint chicken or fish stock

1 small cinnamon stick

3 cardamon pods split open

1 tsp turmeric

1 lemon

500g basmati rice

1 onion finely chopped

2 bay leaves

 

Method

1. Melt 50g butter in a sauté pan
2. Add onion and cook gently for 5 minutes, until softened but not browned.
3. Add in cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute
4. Add basmati rice and stir until coated
5. Pour in chicken or fish stock, salt and pepper
6. Bring to the boil, give it a quick stir then put a lid on it. reduce the heat to low and leave to cook very gently for about 15 minutes then add in your asparagus.
7. In a frying pan add some water and place in your smoked haddock fillet and simmer for 6 minutes, until the fish is just cooked, Lift it out onto a plate and flake off the fish
8. In a pan of boiling water add eggs boil for 6mins 30 secs then place into cold water, peel and half
9. Add the fish and the eggs, prawns and cover again and return to the heat for a couple minutes, or until the fish has heated through and the prawns are pink
10. Squeeze over some lemon juice and sprinkle with chopped parsley

Now enjoy

This recipe is from Kirsty Redden.  Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter  and a great new recipe site called Cookly Bookly as Lovetocook4ppl