- 2 large free-range eggs
- 700g smoked haddock fillets, boned
- 2 fresh bay leaves
- 170g basmati rice
- salt to taste
- ½ tbsp ghee
- 3cm piece fresh ginger, grated
- 1 bunch of spring onions, finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 tsp cumin seeds, crushed
- ½ tsp turmeric
- 2 tsp mustard seeds
- 2 tomatoes, finely chopped
- juice of 2 lemons
- 2 good handfuls fresh coriander, chopped
- 1 fresh red chilli, finely chopped
Method
- 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 the pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in water for about 10 minutes and drain. Fork through and leave to cool leave in the fridge until needed.
- Melt the ghee in a pan over a low heat and add the mustard and cumin seeds.
- Stir in the ginger, onion and garlic. Soften for about 5 minutes, and add the turmeric, salt and chilli. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Stir in the cooked rice and heat through then add the fish. Once piping hot remove from the heat and add the fresh coriander.
- Slice the eggs into quarters and place on top of the rice to serve.
Judy
I grew up eating the British Kedgeree. This was one of my Mom's best dishes. she was not much of a cook and she made it with a generic curry powder, canned tuna and evaporated milk! Now I have begun a journey to find a more "authentic" version. I don't have access to smoked fish, but I use white fish. I am going to try your version tonight with Alaskan Cod. I am a fan of traditional Indian food, whether British version or Indian. I have even begun to make my own "curry" blends. Thank you for this recipe. Your site will be oft visited this spring as I explore.
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