Richard Liversidge

Richard Liversidge

11th October 2018
Richard Liversidge


This recipe is from Corbin & King apprenticeship scheme


  • 500ml Double Cream
  • 5gr Cumin Seeds
  • 5gr Curry Powder - Mild
  • 1L Fish Stock
  • 10gr Garlic
  • 30gr Ginger
  • 50gr Madras Curry Paste
  • 75gr Whole Onion
  • Salt and pepper to taste
  • 500ml Kedgeree Sauce
  • 4Soft Poached Egg
  • 400gr Smoked Haddock, cooked in Milk and flaked x
  • ½ a supermarket bunch Parsley, chopped
  • 250gr (uncooked weight) Basmati Rice


Sauce Method
1. Peel the onions, ginger and garlic and dice finely.
2. In a large flat-bottomed pan cook the vegetables in vegetable oil for 5 minutes, until soft. Do not allow to colour.
3. Add the curry powder and cumin seeds; cook for 3 more minutes. Stir and do not allow to catch.
4. Add the curry paste and cook, stirring for 2 more minutes.
5. Add the fish stock and reduce by three quarters. Water and a fish stock cube can be a good alternative.
6. Add the double cream and simmer for 10mins until thickened. Blend and pass through a sieve.
7. Season with salt, pepper and Lemon juice.

Kedgeree Method
1. Cook the rice as per packet instructions with 1 level teaspoon of ground turmeric.
2. Warm the sauce and add the rice until you have the correct consistency. Should be similar to a thick rice pudding.
3. Add the smoked haddock and gently warm through. Finish the kedgeree with the chopped parsley, salt and pepper, top with a soft poached egg and serve.

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