Parsnip, haddock and cardamom kedgeree
- October 2015
- Serves 4-6
- Hands-on time 1 hour, simmering time 15 min
Chef Carina Contini uses her kitchen garden to grow the parsnips in this Indian inspired kedgeree recipe.
- 26g (12.2g saturated)
- 71.8g (11.6g sugars)
This is quite a spicy dish, so it’s good to serve it with yogurt. To make it milder, use only ½ tsp chilli flakes in the curry powder.
This makes more curry powder than you need – it will keep for up to 2 months. Poach the haddock and roast the parsnips in advance. Keep the milk, haddock and parsnips separately in the fridge for 4-6 hours. Warm the milk before adding it to the kedgeree.
Rate & review