Kedgeree
A classic British brunch dish of spiced rice with flaked smoked haddock, soft-boiled eggs and fresh herbs. Warming, fragrant and wonderfully satisfying.
Ingredients
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Riceβ 300 g π§ 461.5 ml π₯ 2 cup
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Smoked Haddockβ 300 g 3ΒΎ pcs
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Eggsβ 200 g π₯ 4 pcs
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Vegetable Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Milkβ 309 g π§ 300 ml π₯ 1ΒΌ cup
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Onionβ 150 g π§ 1 pcs
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Curry Powderβ 4.9 g π§ 9.9 ml π₯ 2 tsp
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Parsleyβ 25 g 1 pcs
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Bay Leavesβ 2.5 g π§ 5 ml π₯ 1 tsp
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Corianderβ 25 g 1 pcs
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Corianderβ 4.4 g β pcs
Total nutrition
2233 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the vegetable oil in a large lidded pan over medium heat, add the chopped onion and gently fry for 5 minutes until softened but not coloured. Add the ground coriander and curry powder, season with salt, and continue to fry for about 3 minutes until the mixture turns fragrant and begins to colour.
- Stir the rice into the spiced onion until well coated. Pour in 600ml of water, stir to combine, and bring to the boil. Reduce to a low simmer, cover with the lid and cook for 10 minutes. Remove from the heat and leave to stand, still covered, for a further 10β15 minutes. Do not lift the lid during this time β the rice will steam to perfection.
- Meanwhile, place the smoked haddock and bay leaves in a frying pan and cover with 300ml of milk. Poach over medium heat for 10 minutes until the flesh flakes easily. Remove the fish from the milk, peel away the skin and break the flesh into thumb-sized pieces, discarding the bay leaves.
- Place the eggs in a small saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook for 4Β½β5 minutes, then plunge immediately into cold water. Once cool enough to handle, peel the eggs and cut each into quarters.
- Gently fold the flaked haddock, quartered eggs, chopped parsley and coriander through the cooked rice directly in the pan. Serve hot, scattered with a few extra fresh herbs.
Source:
TheMealDB
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