Rescue me kedgeree
35 mins
Not Too Tricky
serves 4
About the recipe
If you reach a point when you’ve had too much rich food, this is the dish for you. It will slap your taste buds and bring them back round to life. Ideal for breakfast, lunch or dinner, any day of the week.
Ingredients
250g basmati rice
4 large free-range eggs
2 lemons
2 fresh bay leaves
500g undyed smoked haddock fillets, skin off, bones removed, from sustainable sources
olive oil
20g unsalted butter
1 onion
1 bunch of fresh coriander (30g)
1 fresh red chilli
1 heaped tablespoon Madras curry paste
lemon wedges, natural yoghurt and sliced chilli, to serve (optional)
Method
- Bring 2 large pans of salted water to the boil. Wash the rice till the water runs clear and all the starch has been washed away. Add the rice to one pan and cook for 2 minutes less than the cooking instructions.
- Add the eggs and bay leaves to the other pan and squeeze in the juice of half a lemon. Add the squeezed lemon half to the pan and leave to simmer for 7 to 8 minutes, adding the haddock halfway through.
- Meanwhile, get a large pan on a medium heat and add a drizzle of oil and the butter. Peel, finely chop and add the onion and fry for a few minutes, then finely chop and add the coriander stalks and chilli (deseed if you like) and leave them to sweat – the slower you cook them, the sweeter they’ll be.
- When the rice is cooked, drain it, and put aside. After 3 to 4 minutes the haddock should be flaking apart; carefully pour most of the water away.
- Transfer the eggs to a colander and rinse them under the cold tap until they’re cool enough to peel. Discard the bay leaves and lemon half.
- Add the curry paste to the pan of onions and stir it through, fry for 5 more minutes then take the pan off the heat. Tip in your rice and stir it through – don’t totally mix, it’s nice to have a bit of a marbled effect.
- Roughly chop the peeled eggs and add to the pan, then flake over the haddock. Roughly chop most of the coriander leaves and add most of them to the pan with the juice from the remaining lemon. Gently fold it all together.
- Pop the pan on a low heat for 5 minutes to get nice and hot, then have a taste and adjust the seasoning. You shouldn’t need too much as the smoked fish gives it lots of flavour.
- Get a fork and fold it over a few times to keep it nice and light. When you hear a great sizzling, take it off the heat, scatter over the reserved coriander, pop in some lemon wedges and serve with yoghurt and sliced chilli, if you like.
Tags
