Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
2 eggs
680g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170g long grain or basmati rice
110g pure butterghee
Thumb-sized piece of fresh ginger, grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
Juice of 2 lemons
2 good handfuls of fresh coriander
1 red chilli, finely chopped
Method
Boil theeggs for 10 minutes.Hold under cold running water. Putthe 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 coolenough to handle,remove skin fromfish,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, and then add the curry powder and mustard seeds. Cook for a
further few minutes, and then add the chopped tomatoes and lemon juice.
Quartertheeggs.Addfishandricetopanandgentlyheatthrough.Addtheeggs,
coriander and chilli and stir gently. Place in a warm serving dish.
Mix the chopped coriander and natural yoghurt, and serve with the kedgeree.
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