Kedgeree
Smoked haddock, curried rice & soft boiled duck egg
Servings
Prep Time
4
people
15-20
minutes
Cook Time
30-ish
minutes
Servings
Prep Time
4
people
15-20
minutes
Cook Time
30-ish
minutes
Ingredients
Rice Ingredients –
1
tablespoon
vegetable oil
1
whole
onion – small chopped
1
teaspoon each
ground coriander, cumin, turmeric, madras curry powder.
250-300
g
rice
(easy cook or basmati)
1
pint
water or stock
(550ml)
Fishy Things –
400
g
smoked haddock
– skinned
250
mk
any milk
(the full fatter the better / to cook the fish in)
optional
extras (1 each or all)
bayleaf, garlic clove, pinch nutmeg
For the Flourish –
4
whole
eggs (Duck) – medium soft boiled
(or any eggs you fancy – Not Ostrich!!!!)
1
tablespoon
parsley or coriander – chopped
1/2
teaspoon
garam masala
(optional)
Instructions
Heat the oil in a large pan, add the onion and cook for a minute to soften.
Add all the spice cooking out for a few seconds to bring out the flavour.
Add the rice and cook for a minute to infuse the rice.
Cover with the water or stock and simmer for 10 minutes with a lid off.
Take of the heat, add a lid and allow to rest for a further 15 – 20 minutes. (the residual steam in the pan will cook the rice through)
Meanwhile cook the fish in the milk along with the optional flavourings for 6 – 8 minutes until cooked and flaky.
Meanwhile medium soft boil the eggs.
Mix the flaked fish in to the rice, serve on a platter garnished with egg halves and a sprinkling of herb and spice.