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Kedgeree
Kedgeree
0 Likes
Total Time:
50 minutes
Enjoy this versatile and flavorful curried egg, fish, and rice dish anytime - a guaranteed hit!
Ingredients:
  • 2 large free-range eggs
  • 680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned
  • 2 fresh bay leaves
  • 170 g long grain or basmati rice
  • sea salt
  • 1 tablespoon pure butterghee
  • 1 thumb-sized piece fresh ginger peeled and 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
  • 2 lemons juice of
  • 2 good handfuls fresh coriander leaves picked and chopped
  • 1 fresh red chilli finely chopped
  • 250g fat-free natural yoghurt
Instructions:
  • Boil the eggs for 10 minutes, then rinse under cold water. Combine fish and bay leaves in a pan with enough water to cover. Simmer covered for about 5 minutes until cooked. Remove from pan and let cool. Flake the fish, then cook rice in salted water for about 10 minutes. Drain and chill in the fridge. Melt butter over low heat in a pan, then sauté ginger, onion, and garlic for 5 minutes. Add curry powder and mustard seeds, cook for a few more minutes, then stir in tomatoes and lemon juice. Quarter the eggs. Warm fish and rice in a pan, add eggs, coriander, and chili, stir gently. Transfer to a serving dish. Mix remaining coriander into yogurt and serve with the kedgeree.

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