recipe for Curried Kedgeree comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Curried Kedgeree
(1lb) smoked haddock fillet, skinned and cubed
170g (6oz) long grain rice
40g (1and a half oz) butter or margarine
1 x 15ml spoon (1 tablespoon) curry powder
2 eggs, hard-boiled and chopped
1 x 10ml spoon (1 dessertspoon) lemon juice
salt and black pepper
2 x 15ml spoon (2 tablespoons) freshly chopped parsley
to make Curried Kedgeree
the rice in plenty of boiling, salted water for 12
- 15 minutes. Drain well and keep hot.
melt the butter in a large pan, add the curry powder
and fish. Cook for 5 - 8 minutes.
in the cooked rice and half the chopped egg.
in the lemon juice and season to taste.
with the remaining egg and parsley.
with the permission of Seafish - www.seafish.org