Frying Pan Smoked Haddock Kedgeree
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Prep: 15 mins
Cook: 30 mins
Our naturally smoked haddock lends a lovely depth of flavour to this simple take on a classic kedgeree.
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667 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 4 cardamom pods
  • 1 green chilli
  • 2 tsp mild curry powder
  • 1 vegetable stock cube
  • 200g white basmati rice
  • 2 smoked haddock fillets
  • 1 courgette
  • 150g Greek style yogurt
  • 200g spinach
  • 1 spring onion
From your kitchen
  • 2 tsp olive oil
  • Sea salt
  • 400ml boiling water
Step by step this way
  • 1.

    Peel and finely slice the onion. Put a deep frying pan or wok on a medium heat. Warm up for 1 min. Add 1 tsp oil, the onion and a pinch of salt. Cook for 5 mins, stirring now and then, till the onion is starting to soften.

  • 2.

    Crush the cardamom pods in a pestle and mortar to break them open (or pop them in a bowl and bash with a rolling pin or jar). Discard the green papery skins. Keep the black seeds. Halve the chilli. Finely chop it, flicking out the seeds and the white bits for less heat.

  • 3.

    Add the cardamom seeds and chilli to the onion with 2 tsp curry powder and another 1 tsp oil. Cook, stirring, for 1-2 mins to warm the spices.

  • 4.

    Dissolve the stock cube in 400ml boiling water and add to the pan. Pour in the rice. Cover with a tight fitting lid – if you don't have a lid, cover with a baking tray. Bring to a simmer and gently cook for 10 mins.

  • 5.

    Take off the lid and sit the haddock fillets on top of the rice. If it looks dry, add a splash more water to the pan. Cover, lower the heat and cook gently for 5 mins or till the fish flakes when pushed with a fork and the rice is just cooked.

  • 6.

    While the haddock cooks, grate the courgette. Pop it in a sieve and press down with a wooden spoon to squeeze out any moisture. Stir the courgette with the yogurt and a pinch of sea salt. Set aside.

  • 7.

    Shred the spinach leaves, discarding any really thick stalks. Add the spinach to the pan and gently stir everything together over a low heat for 1-2 mins to wilt the spinach and break up the haddock.

  • 8.

    Trim the root off the spring onion and finely slice it. Divide the kedgeree between two warm plates. Top with the sliced spring onion. Serve with the courgette yogurt.

  • 9.

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