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Kedjeree Style Rice

Kedjeree Style Rice

with Smoked Haddock and Green Beans

Recipe Development Team
Recipe Development TeamPublished on October 13, 2017

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!

Tags:
Calorie Smart
Allergens:
Celery
Sulphites
Fish
Milk

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.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat22 g
of which saturates12 g
Carbohydrate72 g
of which sugars10 g
Protein18 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Knife
Lid
Medium Saucepan
Grill Pan
Aluminum Foil
Fork
Spoon

Cooking Instructions and Tips

Start the Prep
1

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.

Cook the Rice
2

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.

Poach the Haddock
3

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.

Finish the Prep
4

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).

Fry the Beans
5

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.

Finish and Serve
6

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!

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