Kedgeree
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
2 eggs
680g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170g long grain or basmati rice 545h77f
110g pure butterghee
Thumb-sized piece of fresh ginger, grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
Juice of 2 lemons
2 good handfuls of fresh coriander
1 red chilli, finely chopped
Method
Boil the eggs for 10 minutes. Hold under cold running water. Put the fish and bay leaves in a shallow pan
with enough water to cover. Bring to the boil, cover, and simmer for about 5
minutes, until cooked through. Remove from pan and set aside. When cool enough to handle, remove skin from
fish, flake into chunks and set aside. Cook the rice in salted water for about 10 minutes and drain. Refresh in
cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat.
Add the ginger, onion and garlic. Soften for about 5 minutes, and then add the
curry powder and mustard seeds. Cook for a further few minutes, and then add
the chopped tomatoes and lemon juice.
Quarter the eggs. Add fish and rice to pan and gently heat through. Add the
eggs, coriander and chilli and stir gently. Place in a warm serving dish.
Mix the chopped coriander and natural yoghurt, and serve with the kedgeree.
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