KEDGEREE

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Kedgeree image

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

2 eggs
680 g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170 g long grain rice or 170 g basmati rice
110 g pure butter ghee
1 piece ginger, grated
1 medium onions or 1 bunch spring onion, finely chopped
1 clove garlic, peeled and finely chopped
2 tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
2 lemons, juice of
2 cups fresh coriander
1 red chile, finely chopped
20 g fresh coriander, chopped
plain yogurt

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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