I never had Kedgeree since a few months ago. I didn’t know what I was missing since then. I love how I can adjust the recipe to suit my taste.
INGREDIENTS :
- 400 grams smoked haddock fillets
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 4 Eggs
- 2cm piece ginger, peeled and grated
- 1 garlic clove, crushed
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 tablespoon medium curry powder
- 1 vegetable stock pot, made up to 350ml
- 150ml milk
- 2 tablespoons roughly chopped fresh parsley
- 250 grams long grain rice
DIRECTIONS :
Step 1: Into a wide saucepan, pour in the milk and 100 ml of water. Then, add the fish, skin-side down, and simmer over low heat for about 5 minutes or until just cooked. Set the fish aside when done.
Step 2: In a shallow casserole dish, heat the olive oil over medium heat. Once the oil is hot, add the onion along with the ginger, garlic, coriander, turmeric, and curry powder. Cook for about 5 minutes or until the onion begins to soften, stirring often.
Step 3: To the casserole dish, stir in the rice and pour in the stock. Bring the mixture to a boil, then put the lid on and adjust the heat to low. Gently simmer for about 12 minutes.
Step 4: In the meantime, let the water in a small saucepan to boil. Add the eggs and simmer for about 8 minutes. After 8 minutes, drain and rinse the eggs under cold water.
Step 5: Take the haddock from the milk and reserve the poaching liquid. Take the skin off and flake the flesh.
Step 6:Take the lid off after the rice has had 12 minutes and pour in the reserved poaching liquid. Cover again and continue to cook for an additional 5 to 6 minutes or until the rice is tender.
Step 7: Take off the heat and add the haddock, eggs, and most of the parsley. Stir well. Serve right away garnished with the rest of the parsley. Enjoy!
