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Asian Coconut Kedgeree

Asian Coconut Kedgeree

This Asian-inspired recipe is a delicious combination of smoked haddock, eggs and spices. Garlic, coriander, cumin and ginger are all perfectly balanced out with our creamy Coconut rice.

Tildalicious tip: make sure the fish is flaked lightly, as you want whole pieces to serve

  • 0 - 30 Minutes
  • Easy
  • Serves 2




  • 2 pouches Tilda Coconut Basmati Rice
  • 1 kaffir lime leaf
  • 2 eggs
  • 1 knob of ginger
  • 1 onion
  • 1 garlic clove
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp curry powder
  • 350g skinless smoked haddock
  • Handful of coriander leaves
  • 1 lemon
  • Oil
  • Salt
  • Pepper

How to make Asian Coconut Kedgeree

  1. In a small saucepan, cover eggs with water, bring to the boil and then simmer for 6 minutes. Once cooked, add eggs to ice cold water so they can cool

  2. Cover the haddock and 1 kaffir lime leaf in some water in a saucepan. Poach for 5 minutes on a simmering heat

  3. Remove the fish and leaf from the pan and leave to the side. You can flake your fish at the end

  4. Add a tbsp of oil over a medium heat in a large saucepan and saute the finely diced onion. Then add the mustard and cumin seeds and heat for a few more minutes

  5. Stir in the peel, grated ginger and garlic and saute for a minute before adding curry powder, kaffir lime leaf, a squeeze of lemon juice, zest, salt, pepper and a tbsp of oil

  6. Stir through the Tilda Coconut rice and add 2 tbsp of water to loosen up the mixture

  7. Once cooked, remove from the heat, flake the fish and season with a tbsp of oil, salt and pepper. Then de-shell the two eggs and quarter them

  8. Serve up the rice and add the quartered eggs. Then sprinkle on some chopped coriander