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Home Haddock Kedgeree

Kedgeree

Name: How to cook Kedgeree - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Kedgeree

When I was younger my Mother would often make us kedgeree and I've always found it to be such a comforting meal to eat. It's perfect eaten any time of day. This is my own version of this beautiful dish using smoked haddock fillets, (but of course you can opt for smoked basa or hake instead), with delicate spicing and fresh flavours. It's fragrant and deliciously morish. This dish can be enjoyed hot or cold. Lovely served with a dollop or two of sweet mango chutney over the top.

Ingredient

Food ration :

2-3 servings

Cooking time :

1 hour

160 g

basmati rice, washed, water drained off,

1/2 tsp

tumeric,

smoked haddock fillets, (230g),

1/2 tsp

garlic granules,

1/2 tsp

black peppercorns,

1/4 tsp

fenugreek,

bay leaves

medium-large free range eggs,

1/2

white onion, chopped finely,

1 tbsp

butter,

1/2

green chilli de-seeded and chopped finely,

vine tomato, chopped,

heaped tsp curry powder (I used Madras),

1 tsp

garlic purée paste,

1 tsp

nigella seeds,

good pinch smoked sea salt,

1 tbsp

vegetable oil,

A few

nigella seeds

Cooking instructions

* Step 1

Begin to boil the eggs in a small saucepan, whilst they boil begin to also cook the rice. Add the tumeric in with the cooking water, so it turns the rice a beautiful golden yellow hue. Once the eggs and rice are cooked, set them aside for later.

* Step 2

Add the milk to a large saucepan over a medium low heat and add in the fenugreek, pepper corns, bay leaves and garlic granules. Stir through the milk. Once the milk is simmering add the smoked fillets of fish. Gently poach the fish until cooked through and just flakey, pour off most of the milk, reserving a little of it in the pan for later.

* Step 3

Heat up the vegetable oil in a wok or large frying pan. Add in the onions and fry over a medium heat until softened and just beginning to caramalise a little at the edges, turn down the heat a little.

* Step 4

Add in the curry powder and fry off for a few seconds, stir it through the onions. Add in the butter and garlic paste. Once melted down, fry everything for a minute then add in the cooked golden yellow rice. Stir through. Add in the nigella seeds, green chilli and season well with black pepper and smoked sea salt.

* Step 5

Next flake in the poached fish and pour in the reserved milk. Add the tomatoes and gently stir everything together. Peel the shell off of the boiled eggs.

* Step 6

Serve up and add a scattering of fresh parsley leaves. Slice the boiled eggs in half and add on top, garnish with a few more nigella seeds. Also lovely with a dollop or two of mango chutney. Enjoy! :)