2 large eggs
680 g smoked haddock fillets
2 fresh bay leaves
1 cup basmati rice cooked as you would normally do
1 knob pure butter
1 thumb-sized piece fresh ginger, peeled and grated
1 medium onion, or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
1 red chilli chopped
1 tablespoon curry powder
1 tablespoon mustard seeds
2 tomatoes, chopped
juice of 2 lemons,
2 handfuls fresh coriander, leaves picked and chopped
1 fresh red chilli, finely chopped
Salt and pepper to taste
1 small tub natural yoghurt
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.
Cook the rice in salted water for about + – 15 mins minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butter in a large pan over a low heat. Add the ginger, onion and garlic and chilli. 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.
Quarter the eggs. Add the fish and rice to the pan and gently heat through. Add the eggs, most of the coriander and stir gently. Place in a warm serving dish. Mix some coriander into the yoghurt and serve with the kedgeree.
BRON – Gail Haselsteiner