So here we go, as promised I have a big backlog of fish and pork recipes and this is the first of many more to come. It may sound like a bit of an odd combination to have a fishy, lightly curried flavoured omelette, but trust me it works. I always found kedgeree an odd dish to come from Scotland; you think of traditional dishes to be filled with local produce, so curry flavours and Scotland doesn’t sound quite right. Push the confusion aside, I am very grateful to the Scotts for this, as Kedgeree is one of my favourite dishes. It is often a regular dish on our household menu (although Sam might tell you we don’t have it enough) and this time round I wanted to do something a little different with it – trust me it will not disappoint.
- Splash olive oil
- 6 sprigs asparagus – roughly chopped
- 1 handful fresh peas
- 1 chilli – finely chopped
- Thumbsize piece ginger – grated
- 1 clove garlic – finely chopped
- 1 onion – finely sliced
- 5 eggs
- Splash double cream
- 1 tsp mustard
- 2 tsp curry powder
- Salt and pepper
- 2 smoked haddock fillets – roughly chopped
Heat the oil in a large frying pan and fry the onion until soft
Add the garlic, chilli, ginger and asparagus and fry off for 3 minutes until the asparagus is aldente
Add the fish, peas and 1tsp of curry powder to the pan and fry off until the fish turns white
Beat together the eggs, cream, mustard, salt and pepper and 1 tsp of curry powder.
Pour the egg mix into the pan and leave to simmer until the edges of the mixture have started to cook and the middle is bubbling.
Transfer the pan to a hot grill and cook off until the egg is golden and cooked
Serve with samphire or your preferred selection of greens and a dollop of yoghurt.