Kedgeree

AT A GLANCE

  • Serves 4 people

  • 200 gm (1 cup) basmati rice
  • 500 ml (2 cups) milk
  • 2 fresh bay leaves
  • 600 gm smoked haddock (see note)
  • 4 eggs, at room temperature
  • 40 gm butter, coarsely chopped
  • 2 tsp mild curry powder (see note)
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp finely grated ginger
  • ¼ cup finely chopped flat-leaf parsley
  • To serve: lemon wedges and mango chutney
01   Combine rice, 1 cup water and 1 tsp sea salt in a heavy-based saucepan and bring to the boil over medium heat. Stir, cover, reduce heat to low and simmer gently until water has been absorbed and rice is cooked through (about 15 minutes). Remove from heat, cool completely, then fluff grains using a fork.
02   Bring milk, bay leaves and 2 cups of water to the boil in a saucepan over medium heat. Reduce heat to low, add fish and simmer until fish flakes easily (10 minutes). Cool in liquid, remove and coarsely flake, discarding skin and bones. Reserve 1 cup of poaching liquid.
03   Meanwhile, place eggs in a saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Drain, refresh under cold running water, peel, thinly slice and set aside.
04   Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger and sauté until onion is soft (about 5 minutes). Add rice and fish, stirring to combine, and cook until heated through (about 3 minutes). Add poaching liquid, egg and parsley, stirring to combine, and cook until eggs are warm (about 2 minutes). Season to taste with sea salt and freshly ground black pepper. Serve with lemon and chutney to the side.
Note Smoked haddock is available from fishmongers. If unavailable, substitute with other smoked fish. We’ve used Herbie’s Spices mild curry powder.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

EMMA KNOWLES

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