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kedgeree with carlin peas and sweet potato

“This is such a lovely aromatic dish and so easy to prepare. You can serve it any time of the day. The aromatic peas with perks contain a delicious blend of sweet potato, carrot, onion, ginger and garam masala. Serve with a baby spinach and red onion salad.”



1 pot of aromatic peas with perks

250g smoked haddock

450ml water

170g basmati rice

1 tblsp oil

1 onion, chopped

2 tsp curry paste (I used Patak’s Rogan Josh Spice Paste)

3 eggs, hard-boiled, peeled and quartered


  1. Place the smoked haddock in a pan with the water. Bring to the boil, cover and simmer gently for 8 minutes. Drain off the water into a jug. Transfer haddock to a dish and cover.
  2. Using the same pan, heat the oil and add chopped onion and a pinch of salt. Next add the curry paste and cook gently for 5 mins.
  3. Rinse the rice and add to the pan with the haddock cooking water. Bring up to simmering point, cover with a lid and cook gently for 15 minutes or until the rice is cooked.
  4. Remove skin from the fish and flake it. When rice is ready add the pot of aromatic peas with perks. Heat through for 5 minutes then add the flaked fish. Garnish with the quartered eggs.

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