I so enjoyed making this dish! I have not cooked with haddock much but I must say it was delicious and nice to have a change from my usual fish choices. It works so beautifully with our Cape Malay curry. The dish is perfect for kids too!
Cape Malay Kedgeree (serves 4)
Ingredients:
- Olive Oil
- 2 teaspoons Spice and All things nice Cape Malay Curry Paste
- 3 haddock fillets (frozen or fresh)
- 1 onion (finely chopped)
- 1 leek (finely chopped)
- 1 carrot (finely chopped)
- 2 celery sticks (finely chopped)
- 1 cup Spice and All things nice basmati rice
- 100 ml cream
- 1/2 cup chicken stock
Cooking instructions:
- Fry the garlic, onion, leeks, carrots, celery and Spice and All things nice Cape Malay Curry paste for about 5 minutes on low until tender, add the cream and the chicken stock and cook for a further 5 to 10 minutes.
- In a pan gently simmer the haddock fillets in a little milk until flaking (about 10 minutes)
- Cook the basmati as per cooking instructions on pack
- Drain the haddock
- Mix your sauce, haddock and rice together
- Serve with a green salad
