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Kedgeree
Kedgeree
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Total Time:
45 minutes
Irresistibly delicious Kedgeree - a comforting favorite for any meal, even curing hangovers.
Ingredients:
  • 300 g brown rice
  • 450 g undyed smoked haddock fillets from sustainable sources
  • 2 red onions
  • 1 fresh red chilli
  • ½ a bunch of fresh coriander (15g)
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • olive oil
  • 25 g unsalted butter
  • 1 heaped teaspoon fennel seeds
  • 1 heaped teaspoon curry powder
  • 200 g leftover cooked greens such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
  • 200 g frozen peas
  • 1 lemon
  • 6 large free-range eggs
Instructions:
  • Prepare the rice according to package instructions in a pot of boiling salted water, then drain and rinse under cold water. Simultaneously, poach the fish in simmering salted water for 10 minutes on medium heat. Remove the fish with a slotted spoon. Increase the heat under the poaching water to bring it back to a simmer. While the fish is cooking, slice the onions, red chilli, and coriander stalks finely. Chop the garlic and ginger finely. Cook all in a large frying pan with oil and butter on medium heat for 10 minutes, stirring occasionally until softened. Crush the fennel seeds and mix with curry powder before adding to the pan. Add greens and frozen peas, then gently stir in the rice with two spoons. Gently mix in the flaked fish, season with salt, pepper, and lemon juice, and heat for 3-4 minutes on low while poaching the eggs in the simmering water to your liking. Serve the eggs on top of the kedgeree with coriander leaves and extra chili if desired. Enjoy with mango chutney or lemon-spiked yoghurt.

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