התמונה להמחשה בלבדSmoked Haddock Kedgeree
Cooking With KidsA gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A rich, comforting dish that unites the warm spice aromas of the East with classic European ingredients in a multicultural culinary celebration. Basmati rice seasoned with turmeric and cinnamon absorbs the deep flavours of smoked fish, while soft-boiled eggs and butter impart a velvety, indulgent texture to every bite.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
1Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
2Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
Nutrition
- Calories
- 715
- Protein
- 85.8g
- Carbs
- 34.2g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To ensure the rice stays separate and isn't sticky, rinse it thoroughly until the water is clear. Adding the smoked fish right at the end will maintain its texture and stop it from breaking up in this aromatic kedgeree. For a fresh lift, serve with lemon wedges on the side to complement the smoked fish. Children will enjoy helping to peel the hard-boiled eggs and garnishing the plates before bringing them to the table.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A rich, comforting dish that unites the warm spice aromas of the East with classic European ingredients in a multicultural culinary celebration. Basmati rice seasoned with turmeric and cinnamon absorbs the deep flavours of smoked fish, while soft-boiled eggs and butter impart a velvety, indulgent texture to every bite.
