Our favourite Indian dish, fish Kedgeree in this recipe with scampi or langoustine. A lovely mixed of spices from the curry paste, and the sweetness of fried shallots and boiled eggs completes this traditional dish.
What you’ll need
- 190g pack of peeled scampi tails
- 400ml fish stock - made by The Fish Society
- 200g basmati rice
- 2 shallots
- 2tbsp madras curry paste
- 3 tbsp chopped coriander
- 4 eggs soft boiled
Peel and finely dice the shallot and sweat on a gentle heat in a heavy base pan with a drizzle of oil and the curry paste until soft and fragrant
Stir in the rice and coat with the curry paste and onions
Add the chicken stock and a pinch of salt and bring to a simmer for 8 minutes until nearly all the liquid has been absorbed.
Add the scampi to the rice and leave to simmer for a further 3-5 mins until all the liquid has been absorbed and the scampi is hot through.
Finish by stirring in the chopped coriander and placing the boiled eggs in and around the rice