Kedgeree
A Jamie Oliver Sainsbury's recipe for Kedgeree.
Ingredients
- 2 eggs
- 680 g undyed smoked haddock fillets, pin bones removed
- 2 fresh bay leaves
- 170 g long grain or basmati rice
- 110 g pure butterghee
- 1 medium onion or 1 bunch of spring onions, finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 heaped tablespoons curry powder
- 1 tbsp mustard seeds
- 2 tomatoes, deseeded and chopped
- 2 good handfuls of fresh coriander
- 1 red chilli, finely chopped
Instructions
- 1
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.
- 2
Lemon Chicken Salad Prep and cook time: Up to 30 mins Serves: 4