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 15 minutes.
- I large cauliflower, lightly cooked and broken into florets
- 2 hard boiled free-range eggs
- 200g undyed smoked haddock
- 100g frozen peas
- 1 finely chopped onion
- ½ tsp turmeric, ½ tsp cumin
- handful of toasted flaked almonds
- handful of parsley
Steam or microwave a portion of smoked haddock with some frozen peas. Meanwhile, sweat the onion with half a teaspoon of cumin and half a teaspoon of turmeric in a large sauté pan with some olive oil. Flake the cooked fish, chop the egg and mix into the pan with the peas, parsley and cauliflower. Cook for 5 minutes. Sprinkle with flaked almonds to serve.
Optional: Two handfuls of salad spinach leaves stirred in at the end. give colour and flavour.
Serve with a dollop of Greek yoghurt and green salad.