- 2 large free-range or organic eggs
- 1.5 lbs smoked haddock filets, pinboned
- 2 fresh bay leaves
- 3/4 c long grain or basmati rice
- sea salt
- 8 tblsp pure butter or ghee
- 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 cilantro, leaves picked and chopped
- 1 fresh red chili, finely chopped
- a small pot of natural yogurt
- 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 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.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chili and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yogurt and serve with the kedgeree.
This recipe is a personal recipe added by Perlzgrl and has not been tested or endorsed by MyRecipes.
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