This is a traditional British breakfast from colonial India and is a lovely little dish,with a nice balance of spicy and smoky flavours.It makes a tasty lunch or supper too -so get stuck in.
Provided by peter murdock
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
- Boil the eggs for 10 minutes.
- Hold under cold running water.
- Put the fish and bay leaves in a shallow pan with enough water to cover.
- Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
- Remove from pan and set aside.
- When cool enough to handle,remove skin from fish,flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain.
- Refresh in cold water,drain again,and leave in the fridge until needed.
- Melt the butterghee in a pan over a low heat.
- Add the ginger,onion and garlic.
- Soften for about 5 minutes,then add the curry powder and mustard seeds.
- Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
- Quarter the eggs.
- Add fish and rice to pan and gently heat through.
- Add the eggs,coriander and chilli and stir gently.
- Place in a warm serving dish.
- Mix the chopped coriander and natural yogurt,and serve with the kedgeree.
Nutrition Facts : Calories 427.5, Fat 21.9, SaturatedFat 12.2, Cholesterol 182, Sodium 110.9, Carbohydrate 30.6, Fiber 2.5, Sugar 3.1, Protein 27.3
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