Air Fryer Kedgeree

A healthy, flavour-packed dinner for the whole family, cooked in just 12 minutes? It is possible with this quick kedgeree! Packed with rice, green veggies and eggs, all flavoured with smoked haddock, the gentle spice of curry powder and crispy fried onions. You can find this air fryer kedgeree recipe on page 130 of my new book The Ultimate Air Fryer Cookbook: One Basket Meals.

PREP 10 minutes

COOK 12 minutes

SERVES 4 people

KIT you will need an air fryer a kettle, a mixing bowl and four silicone moulds.

Ingredients for air fryer kedgeree

30g of butter

2 teaspoons of olive oil, plus extra for greasing

120g of frozen green beans

2 x 250g pouches of cooked white basmati rice

1 teaspoon of curry powder

1 teaspoon of ground turmeric

2 teaspoons of dried parsley

4 skin-on smoked haddock portions (about 400g in total)

4 eggs

2 or 3 tablespoons of shop-bought crispy fried onion

Ground black pepper (no salt is needed as the fish is very salty)

Lemon wedges, to serve

Method

So start by removing the crisper plate and put the butter and olive oil into the air fryer basket. Set the temperature to 180C and let them melt in the drawer as it heats up. Put the frozen green beans in a bowl and pour over hot water from the kettle. Then leave for a couple of minutes to defrost.

Break up the rice so there are no lumps and tip it into the basket with the butter and oil. Add the curry powder, turmeric, dried parsley and a good pinch of pepper. Grain the green beans and add to the basket. Then stir everything together well. Use a spatula to push the rice to the sides leaving a space for the eggs to cook. Place the haddock portions on top of the rice, skin-side up. Cover as much of the rice as possible with the fish so that it doesn’t dry out.

Then spray four silicone muffin cases or small oven-proof ramekins with olive oil and crack an egg into each one. The place directly into the air fryer drawer in the space you left.

Put the basket back in the air fryer and cook at the same temperature for 8 to 10 minutes, until the egg whites are cooked but the yolks are still runny. Remove the egg pots from the fryer and cook for another 2 to 3 minutes until the rice is heated through and the fish is fully cooked.

Remove the fish to a chopping board and break it into flakes. The tip it back into the rice and stir everything together.

Finally divide the rice mixture between four shallow bowls, then top each one with an egg. Then sprinkle with a generous portion of crispy fried onion. Serve with lemon wedges for squeezing over.