Recipe

Kedgeree

Every Week We Deliver Everything You Need To Cook Amazing Meals

Kedgeree

Spicy rice, smoked haddock and hard boiled eggs with a dollop of yoghurt on the side.




Ingredients to serve 2

  • 250g x haddock fillets
  • 1 x bay leaves
  • 1/2 cup x basmati rice
  • 1/2 tbsp x fresh ginger – peel and grate finely
  • 1/2 x onion – peel and chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • 1 1/2 tsp x curry powder
  • 1/2 tbsp x mustard seeds
  • 1 x tomatoes – dice
  • 1 x lemons – juice
  • 10g x fresh coriander – chop
  • 1/2 x fresh chilli – de-seed and chop finely
  • 75ml x yoghurt
  • 1/2 tbsp x butter (from your pantry)
  • 1 x fresh eggs (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 500g x haddock fillets
  • 2 x bay leaves
  • 1 cup x basmati rice
  • 1 tbsp x fresh ginger – peel and grate finely
  • 1 x onion – peel and chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 3 tsp x curry powder
  • 1 tbsp x mustard seeds
  • 2 x tomatoes – dice
  • 2 x lemons – juice
  • 20g x fresh coriander – chop
  • 1 x fresh chilli – de-seed and chop finely
  • 150ml x yoghurt
  • 1 tbsp x butter (from your pantry)
  • 2 x fresh eggs (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all the ingredients per the instructions above.

Step 2

Place eggs and cold water in a saucepan making sure they are cover by at least 2 or 3 cmof water. Place over high heat and bring to a bare simmer (tiny bubbles are breaking the surface). Immediately turn heat to lowest setting, cover and leave for about 12 minutes. Peel eggs under cool running water. Once peeled, cut into quarters.

Step 3

Bring another saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.

Step 4

Place the 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 the pan, drain and leave to cool a little. Then flake into chunks and set aside.

Step 5

Melt the butter in a pan over a medium to low heat. Add the ginger, onion and garlic and sauté for about 5 minutes. Then add the curry powder and mustard seeds and cook for a few more minutes. Now add the chopped tomatoes, lemon juice, haddock, chilli, rice and coriander (reserve a little coriander for the yoghurt dressing) to the pan and gently stir it though.

Step 6

Mix the rest of the coriander into the yoghurt.

Step 7

To serve, divide the kedgeree between the plates, garnish with quarters of boiled egg and add a dollop of coriander yoghurt on the side.