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
- Melt 50g butter in a sauté pan
- Add onion and cook gently for 5 minutes, until softened but not browned.
- Add in cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute
- Add basmati rice and stir until coated
- Pour in chicken or fish stock, salt and pepper
- 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.
- 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
- In a pan of boiling water add eggs boil for 6mins 30 secs then place into cold water, peel and half
- 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
- 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
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