CLASSIC KEDGEREE

Classic kedgeree image

Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish

Provided by John Torode

Categories Afternoon tea, Breakfast, Main course

Time 45m

Number Of Ingredients 11

Ingredients

3 tbsp vegetable oil
1 large onion , finely chopped
1 tsp ground coriander
1 tsp turmeric
2 tsp curry powder
200g long grain rice , rinsed under cold water
6 eggs
400ml milk
300g un-dyed smoked haddock
2 bay leaves
small handful coriander and parsley, chopped

Steps:

Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don't lift the lid before the end of the time.
Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins 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.

Nutrition Facts : Calories 324 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.21 milligram of sodium