Kedgeree Fish Pie Recipes

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Steps:

• For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
• Bring a medium pan of water to the boil. Add the quail's eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
• Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
• Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
• Put the fish and quail's eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months - defrost thoroughly in the fridge before cooking.
• Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.

Steps:

• For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
• Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
• Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
• Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
• Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
• Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
• Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.