Monday, May 1, 2017

Mixed seafood kedgeree

Serves: 4
Prep time: 30 minutes plus standing
Ready in: Less than 30 Minutes
Syns per serving:  FREE

This noble dish originates from colonial India and combines fresh, succulent seafood with spicy rice and veg in a flavour-packed feast fit
for a king!


  •     200g smoked haddock fillet
  •     200g salmon fillet
  •     300ml fish stock
  •     Low calorie cooking spray
  •     1 onion, peeled and finely chopped
  •     2 tsp cumin seeds
  •     6 green cardamom pods, lightly crushed
  •     1 cinnamon stick
  •     3 cloves
  •     1 tbsp mild curry powder
  •     300g basmati rice
  •     12 large raw prawns, peeled (tails can be left on if preferred)
  •     8 scallops, cleaned
  •     200g green beans, trimmed and cut into 1.5cm pieces
  •     ½ tsp ground turmeric
  •     A small handful of freshly chopped coriander
  •     Salt and freshly ground black pepper
  •     4 eggs, boiled to your liking, peeled and halved
  •     Lemon wedges, to serve


    Place the haddock and salmon in a large saucepan. Pour over the stock, cover and simmer over a low heat for 5 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.

    Meanwhile spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onion, cumin seeds, cardamom pods, cinnamon stick, cloves and curry powder and stir-fry for 6-8 minutes or until the onion is soft.

    Remove the fish from the pan with a slotted spoon, reserving the stock and discarding any skin and bones. Transfer the fish to a warmed plate, cover and set aside. Place the reserved stock in a jug and make up to 650ml with water.

    Rinse the rice in cold water, drain well then stir it into the onion mixture. 

Pour the reserved stock into the pan, add the prawns, scallops and green beans and stir in the turmeric.

    Bring to the boil, cover tightly with a lid, reduce the heat to low and cook gently for 10-12 minutes. Remove from the heat and allow to stand, covered and undisturbed, for 12-15 minutes.

    Fluff up the grains of rice with a fork and spoon onto a serving plate.

    Break the poached haddock and salmon fillets into big pieces and stir into the rice, scatter over the coriander and stir gently to mix without
    breaking up the fish.

    Check the seasoning, top with the eggs and serve with lemon wedges to squeeze over.


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