Kedgeree
A British kedgeree featuring smoked haddock, rice, eggs, and fresh herbs with a warm, lightly spiced aroma. Rice is cooked with onion and curry powder, then folded with poached haddock, eggs, parsley and coriander leaves.
Pasos
- 1
Heat oil in a large, lidded pan and add the onion; fry for 5 minutes until softened.
- 2
Add ground coriander (1 tsp) and curry powder (2 tsp) and a pinch of salt; continue frying for about 3 minutes until the mix is brown and fragrant.
- 3
Add the rice, stir to coat, then add 600 ml water and bring to the boil.
- 4
Reduce to a simmer, cover and cook for 10 minutes.
- 5
Remove from heat and stand, covered, for 10-15 minutes more.
- 6
Meanwhile, poach the haddock in milk with the bay leaves for 10 minutes until the flesh flakes.
- 7
Remove haddock from the milk, skin and flake into thumb-sized pieces.
- 8
Place eggs in a pan, cover with water, bring to a boil, then reduce to a simmer for 4.5-5 minutes; plunge into cold water, peel, and quarter.
- 9
Gently mix the fish, eggs, parsley, coriander leaves, ground coriander, and rice together in the pan. Serve hot with extra herbs.
