Smoked Haddock Kedgeree with Samphire. Cooked rice, just set hardboiled eggs, smoked fish and buttered samphire make this Indian-British dish delicious in just 15 minutes!
Rinse the rice in water until clear. Place the rice in a saucepan with plenty of water and bring to the boil. Simmer for 10 minutes then drain in a colander.
In the meantime boil the eggs for 8 minutes then plunge in cold water. Shell the eggs and cut into quarters.
At the same time place the smoked haddock in a large frying pan and cover with cold water. Bring to the boil and turn off after 5 minutes. The fish should be just cooked. Drain and flake the fish into large chunks.
Put the samphire in the fish pan with butter and quickly stir fry for a couple of minutes. Add the rice and heat through. Stir the fish in carefully with the chilli flakes. Pile onto plates and arrange the egg on top
Notes
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.Options include ½ teaspoon chilli or cayenne powder, a tablespoon garam masala or 2tsp paprika.