A Classic Kedgeree
Serves 2 well
Ingredients
- 12ozs/350gms smoked haddock
- 4ozs/100 gms basmati rice
- 1oz/30gms butter
- 1 small onion
- small bunch coriander
- 1 lime
- black pepper
quarter teaspoon of each of
- curry powder
- crushed cumin
- crushed fennel seeds
optional
- two hard boiled eggs
Method
- Put the fish in a pan of cold water. Bring to the boil, turn off and leave for 10 minutes.
- Wash the rice so it's ready to cook. Chop coriander and (separately), onion.
- Fry onion in the butter until soft. Stir in the pepper and dried spices (not the coriander).
- Take the fish from its pan but keep the water. Now cook the rice in the haddock water. If using eggs, set these to boil.
- Remove any skin and bone from the fish and flake into mouthful-sized pieces. Keep warm in a covered dish in the oven.
- When rice is cooked, drain (but retain water), and stir in the onion/spice mixture. Shell the eggs and cut into quarters.
- Mix the fish and coriander into the rice. If the kedgeree seems a little dry at this stage, add a little of the retained water, and some prefer to add a drop of good quality olive oil too. The retained water is also helpful should you find yourself re-heating your kedgeree.
- Serve with halved limes.
