Kedgeree

Name: Kedgeree
Ingredients: 200 g basmati rice; 500 ml milk, skim; 6 curry leaves; 600 g smoked haddock; 4 eggs, hard boiled; 40 g butter, coarsely chopped; 2 teaspoons mild curry powder; 12 teaspoon cinnamon; 12 teaspoon mustard seeds, black; 1 onion, finely chopped; 1 garlic clove, finely chopped; 1 teaspoon ginger, finely grated; 14 cup parsley, finely chopped; lemon wedges and mango chutney

14 ingredients

12 steps

Ingredients

200 g basmati rice
500 ml milk, skim
6 curry leaves
600 g smoked haddock
4 eggs, hard boiled
40 g butter, coarsely chopped
2 teaspoons mild curry powder
12 teaspoon cinnamon
12 teaspoon mustard seeds, black
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon ginger, finely grated
14 cup parsley, finely chopped
lemon wedges and mango chutney

Directions

1

Combine rice, 1 cup water and 1 tsp sea salt in a heavy-based saucepan and bring to the boil over medium heat.
2

Stir, cover, reduce heat to low and simmer gently until water has been absorbed and rice is cooked through (about 15 minutes).
3

Remove from heat, cool completely, then fluff grains using a fork.
4

Bring milk, bay leaves and 2 cups of water to the boil in a saucepan over medium heat.
5

Reduce heat to low, add fish and simmer until fish flakes easily (10 minutes).
6

Cool in liquid, remove and coarsely flake, discarding skin and bones.
7

Reserve 1 cup of poaching liquid.
8

Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger, cinnamon and mustard seeds and saute until onion is soft (about 5 minutes).
9

Add rice and fish, stirring to combine, and cook until heated through (about 3 minutes).
10

Add poaching liquid and parsley, stirring to combine and heated through (about 2 minutes).
11

Season to taste with sea salt and freshly ground black pepper.
12

Peel eggs and cut into quarters and serve with lemon and chutney to the side.