Olive Magazine
Smoked Haddock Kedgeree Omelette Recipe

Kedgeree omelette

Published: March 25, 2015 at 4:59 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Kedgeree is a classic dish of curried rice, flaked, smoked fish and hard-boiled eggs. In this version, we've updated the classic by substituting the boiled eggs for an omelette to wrap the Kedgeree in

Nutrition:
NutrientUnit
kcal618
fat30.6g
saturates9.3g
carbs33.3g
fibre6.6g
protein49.1g
salt4.1g
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Ingredients

  • about 250g smoked haddock fillet
  • 400ml milk
  • 1 onion, diced
  • sunflower oil
  • 1 tsp turmeric
  • 100g frozen peas
  • 2 tbsp korma curry paste
  • ½ pouch cooked pilau rice
  • 4 eggs
  • chopped to make 2 tbsp flat-leaf parsley
  • to serve mango chutney, lemon wedges, and a leafy salad

Method

  • STEP 1

    Put the fish in a snug-fitting pan so the milk covers it. Cover with a lid and bring gently to a simmer. As soon as the milk begins to bubble, turn off the heat and leave the fish covered for 5 minutes.

  • STEP 2

    Fry the onion in 1 tbsp oil until it is soft, then add the turmeric. Add the peas, korma paste and rice and cook for about 5 minutes, until heated through. Lift out the fish from the milk, remove the skin and bones, and flake into chunks. Stir this through the rice mix.

  • STEP 3

    Whisk two eggs at a time with 1 tbsp of the chopped parsley and season. Heat 1 tsp oil in another frying pan and make a thin omelette. When the egg has set, put half the kedgeree into the omelette before folding. Repeat with the other eggs and remaining kedgeree.

  • STEP 4

    Serve with a dollop of mango chutney, lemon wedges and a leafy salad.

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