Even more delicious than the ricy version, in my opinion, this kedgeree is also quicker to cook and eat. The instructions sound a bit fussy but it can all be done in 30 minutes.
- I large cauliflower, lightly cooked and broken into florets
- 1 finely chopped onion
- generous knob of butter or ghee
- 1 tbsp Patak’s curry paste
- 1 tsp dried or 1 tbsp fresh turmeric
- 2 hard boiled free-range eggs
- 100g frozen peas
- 200g undyed smoked haddock
- 1/2 cup of milk or milk substitute
- handful of parsley
- handful of toasted flaked almonds
- Preheat oven to 180’C.
- Break the cauliflower into florets and place in a large roasting pan with the onion, butter, curry paste and turmeric. Toss everything together and place in the oven for 30 minutes.
- While it’s cooking, put the smoked haddock onto an oiled baking tray with some butter and milk, salt and pepper and set aside.
- Meanwhile cook the eggs on a a rolling boil for fifteen minutes.
- Five minutes before the end of the cooking time add the frozen peas then remove from the heat, drain the peas and peel the eggs.
- After the cauliflower has been cooking for 30 minutes put the smoked haddock into the oven with the cauliflower and cook both for a further 15 minutes.
- Take the cauliflower and fish out of the oven and then flake the fish into the cooked cauliflower along with the cooking liquid turning everything together.
- Add the peas and slice the eggs into the mixture.
- Tip the mixture into a serving bowl and use your kitchen scissors to chop a generous amount of parsley over the top with some flaked almonds.
- Serve with a wedge of lemon, a dollop of Greek yoghurt and green salad.
Optional: Two handfuls of salad spinach leaves stirred in at the end. give colour and flavour.