April 20, 2018

CLASSIC KEDGEREE

Ingredients:
Vegetable oil - 3 tbsp
Large onion - 1 (finely chopped)
Ground coriander - 1 tsp
Turmeric - 1 tsp
Curry powder - 2 tsp
Long grain rice - 200 gms (rinsed under cold water)
Eggs - 6
Milk - 400 ml
Un-dyed smoked haddock - 300 gms
Bay leaves - 2
Small handful of coriander and parsley (chopped)

Method:

  • Heat the oil and cook the onion in a pan with a well fitting lid until soft but not coloured.
  • Add the spiced and some salt and continue to cook until golden and fragrant, about 4 minutes. 
  • Sprinkle over the rice and stir it well so that all the grains are coated.
  • Stir in 400 ml of water,increase the heat, cover and bring to the boil.
  • Once boiling starts turn to a simmer and cook for 10 minutes.
  • Turn off the heat and leave to steam for 20 minutes.
  • The rice should be perfectly cooked if you don't lift the lid before the end of the time.
  • Boil the eggs and peel of the skin and then quarter.
  • Meanwhile pour the milk over the haddock in a shallow pan and bring  to a gentle simmer.
  • Poach for 5-8 minutes until just cooked through and flesh flakes easily.
  • Remove from the milk, peel off and discard the skin and flake the fish,
  • Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.
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