Baby kedgeree
- Makes 4 portions
- A little work
A tasty mix of smoked haddock, eggs and a touch of curry powder, suitable from 10 months
- 200g basmati or long grain rice
- 350g undyed smoked haddock fillets
- 300ml milk
- 1 small onion, finely chopped
- 1 tsp mild curry powder
- 120g frozen peas
- 1 tbsp fresh parsley, finely chopped
- 2 large hard-boiled eggs, chopped small
- 1 pinch pepper (to taste)
Method
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Step 1
Rinse the rice in cold water, drain and set aside.
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Step 2
Place the haddock in a pan, cover with the milk and simmer for 5-6 minutes, or until cooked right through.
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Step 3
Remove the cooked fish and flake, taking out any bones. Set the milk aside.
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Step 4
Heat the oil in a large non-stick frying pan and saute the onion until soft. Add the curry powder and mix together.
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Step 5
Next add the rice and the peas and stir together. Then pour the reserved milk over the rice and bring to a boil, before simmering for 15 mins. Stir every few minutes and top up with more milk or some water to prevent mixture drying out.
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Step 6
Add the chopped eggs, parsley and fish to the cooked rice and mix well. Season with pepper if required. Serve.
Suitable for freezing
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