Kedgeree is a beloved comfort food, traditionally made with rice, spices and smoked fish. Our nifty spin uses orzo and cod. You can use your preferred fish - cod, haddock or even mackerel if you prefer. A pinch of golden turmeric gives this dish its brilliant hue. It's a feast to eat with both your eyes and mouth!
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
haddock 400 g
onion 1 (sliced)
garlic cloves 2 (crushed)
frozen peas 200 g
fresh coriander 1 handful (chopped)
lemon 1
orzo 350 g
curry powder 1 tbsp
ground turmeric 1 tsp
egg 4
butter 10 g
Method
Cook the fish: Add the fish to a pan and cover with cold water. Bring to the boil and poach gently for 8 - 10 minutes.
Meanwhile, thinly slice the onion. Crush the garlic. Defrost the peas. Roughly chop the coriander leaves and stalks. Cut the lemon into wedges
Heat a dash of olive oil in a large deep frying pan on a medium-high heat. Add the onion, a pinch of salt and cook for 5 minutes. Stir frequently to avoid it catching
Add the garlic, curry powder and turmeric to the pan and cook for 2 minutes. Tip the orzo into the pan and stir well to incorporate the onion and spices. Cook for 2 minutes
Drain the fish poaching water into the same pan as the orzo and keep the fish aside. Bring to the boil then reduce the heat and simmer gently for 15 minutes, or until the orzo is cooked. You may need to add a little more water and stir again occasionally
Meanwhile, cook the **eggs in boiling water for 7 minutes. Drain and cool in a bowl of cold water**, then peel and cut into quarters
Stir the butter and peas into the orzo and mix well. Gently flake the fish into the pan and cook on a low heat for 3 minutes, or until cooked through
Serve topped with the eggs and coriander. Squeeze your lemon wedge on top just before eating and enjoy!
