Kedjeree Style Rice
with Smoked Haddock and Green Beans
Kedgeree is a brilliant example of an Anglo-Indian culinary mash up, having started its life as ‘khichari’, a spiced Indian dish of rice and lentils. Traditionally enjoyed for breakfast, chef Mimi decided to give this flavoursome dish her own twist, subbing out hard boiled eggs in favour of crunchy stir-fried green beans, to make it the perfect dinner time dish. Breakfast for dinner? It’s a yes from us!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
¾
Ground Turmeric
150
Basmati Rice
2
Smoked Haddock
(Contains Fish)
1
Green Beans
1
Flat Leaf Parsley
1
Sour Cream
(Contains Milk)
Not included in your delivery
300
Water for the Stock
150
Water
Nutritional information
Utensils
Instructions
Boil your kettle. Halve, peel and chop the onion into roughly ½cm pieces. Mix the boiling water (amount specified in the ingredient list) with the vegetable stock pot in a measuring jug.
Heat a drizzle of oil in a large saucepan on medium heat, add the onion. Cook until soft, stirring occasionally, 5 mins. Add the turmeric and cook for 1 minute more. Add the rice and stock. Stir and bring to the boil. Once boiling, reduce the heat to medium-low, pop a lid on. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, pour the water into a frying pan (amount specified in the ingredient list). Place on medium-high heat and bring to the boil. Lay in the haddock fillets skin-side up. Cover the pan with a lid (or some tightly fitting foil), lower the heat to medium-low and poach the haddock for 10 mins. TIP: The fish is cooked when the centre is opaque.
While the haddock poaches, trim the tops from the green beans. Discard the tops and chop the beans into four pieces. Roughly chop the parsley (stalks and all).
When the haddock is cooked, carefully remove it from the pan to a board and peel off the skin. Discard the skin and cover the haddock with foil (still on your board) to keep warm. Wash your frying pan and pop back onto medium-high heat and add a drizzle of oil. Add the beans to the pan along with a pinch of salt and some black pepper. Stir-fry until slightly browned and softened, 4-5 mins.
Once the rice is ready, fluff it up with a fork and stir in the haddock (breaking it into large flakes), the beans, half the parsley and half the sour cream. Taste and add pepper if you feel it needs it. Serve the kedgeree in bowls with a small spoonful of sour cream on top and the remaining parsley sprinkled over. Enjoy!
