Cover and simmer gently for 8-10 minutes until the fish flakes easily. First place the haddock fillet in the frying pan and cover it with 275 ml cold water.

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Meanwhile melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened.

Quick and easy kedgeree recipe. Stir in the rice to coat it in the curry powder then pour over the stock. Bring to the boil then lay the haddock on top. Heat the oven to 180C160C fangas 4.

Here juicy prawns are added too. Stir in the curry powder and cook for a minute. Transfer the haddock to a dish cover with foil and keep it warm and rinse out the frying pan.

Put the haddock and bay leaf in a shallow pan and cover with cold water. Add the leeks and cook for 5-7 minutes or until softened. Heat the oil in a large sauté pan with a lid.

Kedgeree mixes rice flaked fish and hard-boiled eggs with curry powder and this traditional Anglo-Indian fish recipe has been given an update with the addition of red peppers and mushrooms. Then drain off the water into a measuring jug and reserve. Heat the butter in a wide deep frying pan.

Add the drained rice and stock and bring to a simmer. Add the mustard seeds and cumin seeds then fry gently for a few minutes until they start to pop and smell toasted. Add the shallots and garlic to the cooked.

Add the curry powder and fry for 3-4 minutes. Heat the olive oil in a saucepan add the shallots and garlic and fry gently until softened but not coloured. Bring to the boil lower the heat put on a lid and simmer gently for about 8 minutes.

Add the garlic and. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min.

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