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Hake with kedgeree and curry cream

Published on March 22, 2016
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Top this lightly spiced kedgeree from Simon George of The Alverton in Truro with a chunky pan fried hake fillet and lashings of curry cream

Hake kedgeree

Serves 2

You will need

Smoked haddock fillet 30g
Cream 500ml
Dry white wine 120ml
Butter 80g
Shallots 4, finely diced
Garlic 2 cloves
Cardamom 1 pod
Cumin 1g
Tumeric 1g
Cinnamon 1 stick
Basmati rice 100g
Fish stock 500ml
Chives 1 tsp
Onion 1
Curry paste 1 tsp
Hake fillets 2
Baby carrot, leek and turnip 2 of each
Eggs 2
White wine vinegar splash of
Oil for cooking
Coriander for garnish
Salt and pepper


  1. Poach the haddock in the white wine and cream. Remove the haddock when cooked and flake, reserving the cooking liquid.
  2. To make the kedgeree, melt the butter in a pan, add the shallots and a clove of garlic and cook on a low heat until soft. Stir in the cardamom, cumin, turmeric and cinnamon. Cook for a further minute.
  3. Add the rice and stir, then add the stock and cook for approximately 6-8 minutes. When the rice is cooked, add the flaked poached haddock and chives.
  4. For the curry cream, fry the onion and remaining garlic clove for approximately 3 minutes , then add the curry paste and the reserved cream and wine mix. Reduce until thickened and season with salt and pepper.
  5. Heat some oil in a pan and place the hake fillets skin side down, and cook for approximately 2 minutes until the skin is crisp. Turn and cook for another 2 minutes.
  6. Steam the baby vegetables until al dente.
  7. Poach the egg in a pan of boiling water with a splash of white wine vinegar and salt.
  8. To serve, press the kedgeree into a circle mould. Place the hake fillet on the kedgeree and top with a poached egg. Surround with the vegetables, pour over the curried cream and top with fresh coriander.

Also try

'Serve this with buttered new potatoes and seasonal veg,' says John Collins of Dennis Knights Fish Merchants in Port Isaac

Crowds flock to Stein’s fish and chip restaurants in Padstow and Falmouth to try Rick Stein's fish and chips recipe

Barbecued seafood curry in a coconut

'This recipe is a reminder of holidays in the Far East, where spicy seafood curries are served in young green coconuts,' says Marcus