Creamy saffron yogurt
This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast. It's a whole lot healthier than most Indian desserts - dig in!
Curried haddock kedgeree
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 500ml double cream
- thumb-sized piece gingerpeeled and grated
- ½ tsp turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
- 400g undyed smoked haddockfillets (skin on)
- 300g cooked basmati rice
- 200g frozen peas
- 2 large eggsboiled for 7 mins, peeled and cut into quarters
- 1small pack corianderleaves roughly chopped
Nutrition: per serving
- kcal885
- fat72g
- saturates43g
- carbs27g
- sugars5g
- fibre3g
- protein30g
- salt0.5g
Method
step 1
Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
step 2
Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
step 3
Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
step 4
Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.
