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  • Writer's pictureJo Leccacorvi


This is my take on kedgeree, I like to add extra vegetables to boost the nutrients. To save time I use ready-cooked rice and cook the haddock in the microwave.

Serves 2 with enough leftover for two small lunches

Prep time: 5 minutes

Cook time 20 minutes


1 tbsp of olive oil

1 red onion, diced,

3 cardamom pods (split)

1/4 tsp of turmeric

1 tsp of mild curry powder

A tiny pinch of allspice

1 tsp of mixed herbs

1 fish stock cube

8 mushrooms, chopped

2 fillets of cooked haddock

1 cup of frozen peas

2 generous handfuls of spinach

1 cup of ready cooked rice

Parsley, chopped

3 hard boiled eggs

1 lemon, cut into wedges


  1. Heat the oil in the pan over a medium heat, add the onions, spices, herbs and crumble the stock cube into the pan. Cook for five minutes. Add the mushrooms and cook for another five minutes.

  2. Next, add the peas and the haddock, stir and cook for five minutes. Then add the spinach and cook until it has wilted.

  3. Serve into bowls with sliced boiled eggs, parsley and lemon wedges.

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