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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. Ingredients:
700g smoked haddock fillets |
100g butter |
1 medium onion |
2 level teaspoons or as desired curry powder |
220g long grain rice |
3 eggs |
juice of half a lemon |
3 heaped tablespoons freshly chopped parsley |
salt and pepper |
Directions:
1. Place the eggs into a pan of cold water and bring to the boil
2. Simmer for ten minutes then place in cold water and leave to cool
3. When cool remove shells and roughly chop
4. Put the haddock fillets into a large pan, cover with 1 pint of cold water
5. Bring the pan to the boil, then reduce the heat and cover with a lid and leave to simmer for 8 minutes
6. When cooked, remove the haddock from the pan and put into an oven proof dish, cover with foil and keep warm in a very low oven
7. Put the water that the fish was cooked in into a jug
8. Carefully chop the onion
9. Using the same pan that the fish was cooked in, gently melt the butter and add the chopped onion and fry for 5 minutes until soft
10. Add the curry powder, stir and cook for 1 minute
11. Stir in the rice and add 450ml of the saved fish water
12. Stir again and when it starts to simmer reduce to a very gentle heat and cover with a lid
13. Cook for 15 minutes
14. While the rice is cooking, take the skin off the fish and flake (break into pieces) into the dish
15. Roughly chop the eggs and parsley
16. When the rice is cooked, add the fish, eggs, parsley and lemon juice
17. Season with salt and pepper and gently mix it up
18. Place the lid back on the pan and leave on the lowest heat for another 4 minutes
19. Serve it in the warm oven proof dish
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