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Kedgeree rice with smoked fish, quartered boiled eggs and herbs

Kedgeree

Spicy rice, smoked haddock and boiled eggs

Kedgeree rice with smoked fish, quartered boiled eggs and herbs

50 mins
Not Too Tricky

serves 6

About the recipe

Tuck into this curried egg, fish and rice dish at any time of day. It makes a tasty lunch or supper too – so get stuck in!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

2 large free-range eggs

680g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, pinboned

2 fresh bay leaves

170g long grain or basmati rice

sea salt

a knob of pure butterghee

a thumb-sized piece of fresh ginger, peeled and grated

1 medium onion or 1 bunch of spring onions, finely chopped

1 clove of garlic, peeled and finely chopped

2 heaped tablespoons curry powder

1 tablespoon mustard seeds

2 tomatoes, deseeded and chopped

juice of 2 lemons

2 good handfuls of fresh coriander, leaves picked and chopped

1 fresh red chilli, finely chopped

250g fat-free natural yoghurt

Method

  1. Boil the eggs for 10 minutes, then hold under cold running water. Put 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 pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
  2. 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, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
  3. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

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