Ingredients
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175g Undyed smoked haddock fillet
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4 Large eggs
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300g Long grain or basmati rice
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50g Clarified butter
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1 small Chopped onion
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1 tbsp Mustard seeds
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1 Clove of garlic, peeled and finely chopped
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1 1 Thumb-sized piece of fresh ginger, peeled and grated
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Salt and pepper to taste
Directions
Kedgeree is a rice dish that is traditionally eaten for breakfast that has become a fashionable part of Anglo-Indian cuisine. However, kedgeree makes a tasty lunch or supper too. Kedgeree is a truly complete meal with lots of flavors and it could be made quite easily. Rice, smoked fish and eggs are the essentials for kedgeree, everything else is optional, so you can experiment with different spices or even without them if you want. A garnish of fresh coriander leaves adds extra flavor and color.
Steps
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1
Done
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Preheat the grill to medium. Cook the smoked haddock for about 10 minutes. |
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2
Done
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Place the eggs in a pan of cold water and bring to boil. Cook for about 6-7 minutes, drain and place under cold running water until cool. |
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3
Done
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While the eggs and the haddock are cooking, cook the rice in salted water for about 10 minutes and drain. |
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4
Done
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Melt the butter in a pan over low heat. Add ginger, onion and garlic. Soften for about 5 minutes then add the curry powder and mustard seeds. Cook for a few more minutes. |
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5
Done
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Slice the eggs in quarters after shelling them. Add the fish and rice to the pan and gently heat through. Mix the rice taking care not to break up the eggs too much. Spoon to serving plates and serve immediately. |
