Classic kedgeree

Method 1

Ingredients

3 tbsp vegetable oil

1 large onion, finely chopped

1 tsp ground coriander

1 tsp turmeric

2 tsp curry powder

200g long grain rice, rinsed under cold water

6 eggs

400ml milk

300g un-dyed smoked haddock

2 bay leaves

small handful coriander and parsley, chopped

STEP 1

Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don’t lift the lid before the end of the time.

STEP 2

Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.

STEP 3

Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.

STEP 4

Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.

Method 2

Ingredients:

- 1 cup of basmati rice

- 2 cups of water

- 1 teaspoon of turmeric

- 1 teaspoon of cumin

- 1 teaspoon of coriander

- 1 teaspoon of smoked paprika

- 1 tablespoon of vegetable oil

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1 red chili, finely chopped

- 1 bell pepper, diced

- 1 cup of peas

- 2 hard-boiled eggs, chopped

- 1 cup of cooked flaked smoked haddock or salmon

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the water to a boil. Add the rice, turmeric, cumin, coriander, and paprika. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

2. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and chili, and cook until softened.

3. Add the bell pepper and peas to the skillet and cook for another 5 minutes.

4. Add the cooked rice, hard-boiled eggs, and flaked fish to the skillet. Mix well to combine all the ingredients.

5. Season with salt and pepper to taste.

6. Serve the kedgeree hot, garnished with chopped parsley.

Comments

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