Mushroom & Smoked Haddock Kedgeree

Mushroom & Smoked Haddock Kedgeree

A spicy Indian treat, this kedgeree fish recipe includes portobello mushrooms, basmati rice and a whole mix of subtle spices. Just add a boiled egg on top to add more texture to your meal.
Total Time
25 Minutes
200g of portobello mushrooms, sliced
270g of smoked haddock, cut into 2cm cubes
4 eggs
200g of wholegrain basmati and wild rice
600ml of water
1 tsp of mild curry powder
2 green cardamon pods, bashed with the back of a knife
Enough milk to cover the fish in a pan (approx. 400ml)
2 tbsp of olive oil
4 tbsp of coriander leaves, roughly chopped plus extra to garnish
2 tsp of garam masala (optional)
Salt to season
Step 1

Rinse the rice, drain and add to a saucepan with the water, salt and curry powder. Put a lid on the pan, bring to the boil then reduce to a simmer for 25 minutes. Stir in the coriander and cumin.

Step 2

Meanwhile, half fill another saucepan with water and bring to the boil. Gently lower the eggs in and boil them for 7 minutes. Remove from the water and run under cold water for 1 minute to cool them down and stop the cooking. Once they are cool enough to handle, peel them and cut into quarters.

Step 3

Put the chunks of fish in the pan and cover with milk. Bring to the boil then simmer for 4 minutes. Turn the heat of and set aside.

Step 4

Grill or fry the mushrooms with a little olive oil until soft and starting to colour.

Step 5

Gently mix the fish, mushrooms and coriander leaves through the rice, adding a little of the milk to loosen it as you go so it ends up nicely moist. Sprinkle over the garam masala if using.

Step 6

Divide the kedgeree between 4 bowls and top with some quarters of egg and some more coriander leaves.

Recipe Courtesy Of Just Add Mushrooms. Visit

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