Smoked Haddock Kedegree
Back
Smoked Haddock Kedegree
A warm & comforting breakfast dish. Smoked seafood flavour with a slightly spiced rice. Top with a boiled egg.
You will need...
| Code | Product | Pack Size | For 6 Portions |
| 41216 F | Long Grain Rice Sachets | 30x200gm | 1 Sachet |
| 3241 F | Smoked Haddock Fillets (110-140gm) | x24 | 3 to 4 fillets |
| 9771 C | Unsalted Butter | 40x250gm | 15gm |
| 5020 F | Sliced Onions | 1kg | 1 Handful |
| 4073 A | Pataks Korma Paste | 1.1kg | 2 tsp |
| 80834 A | Free Range Fresh Eggs (Soft Boiled) | 15 Dozen | 4 eggs |
| Plus... small handful of chopped parsley, Juice of half a lemon and half a red chilli (optional) | |||
To make...
- Cook the rice according to packet.
- Put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 4-5 minutes, until tender. Or place the fish in a covered microwave-proof dish and cook for 4-5 minutes.
- Drain, skin and flake the haddock.
- Melt the butter in a saucepan. Fry the onion over a low heat until tender, then add the curry paste and chilli (if using) and cook for 1-2 minutes.
- Add the cooked rice and fish.
- Season well. Stir over a moderate heat for about 5 minutes until hot, then stir in the parsley and lemon juice.
- Topped with boiled eggs to serve
