Kedgeree. Online Dating Exclusively For Over Sixty Singles In The UK. Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg.
Remove from pan and leave to cool. Make this comforting rice dish for brunch or dinner. It typically uses smoked fish such as haddock or salmon with eggs, but we've got lots of variations to try. You can cook Kedgeree using 25 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Kedgeree
- Prepare of For the rice:.
- You need 160 g of basmati rice, washed, water drained off,.
- It's 1/2 tsp of tumeric,.
- You need of For the fish:.
- You need 1 of smoked basa fillet,.
- It's of Enough milk to just cover the fish fillet in a large saucepan,.
- It's 1 tsp of garlic granules,.
- You need 1/4 tsp of fenugreek,.
- It's 1/4 tsp of white pepper,.
- You need of Other:.
- You need 2 of medium-large free range eggs,.
- Prepare 1/2 of white onion, chopped finely,.
- It's 1 tbsp of butter,.
- Prepare 1/2 of green chilli de-seeded and chopped finely,.
- It's 1 of vine tomato, chopped,.
- You need 1 of heaped tsp curry powder (I used Madras),.
- You need 1 tsp of garlic purée paste,.
- You need 1 tsp of nigella seeds,.
- Prepare of Ground black pepper to season,.
- Prepare 1 of good pinch smoked sea salt,.
- Prepare 1 tbsp of vegetable oil,.
- It's of To serve:.
- You need of Rocket leaves,.
- You need of Fresh chopped parsley,.
- You need A few of nigella seeds.
Then drain off the water into a measuring jug and reserve. Transfer the haddock to a dish, cover with foil and keep it warm and rinse out the frying pan. Grab a fork and dig into the spicy curried rice, tender flaked haddock and golden soft-boiled eggs. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.
- Begin to boil the eggs in a small saucepan, whilst they boil begin to also cook the rice. Add the tumeric in with the cooking water, so it turns the rice a beautiful golden yellow hue. Once the eggs and rice are cooked, set them aside for later..
- Add the milk to a large saucepan over a medium high heat and add in the fenugreek, white pepper and garlic granules. Stir through the milk. Once the milk is simmering add the smoked fillet of fish. Gently poach the fish until cooked through and flakey, pour off most of the milk, reserving a little of it in the pan..
- Heat up the vegetable oil in a wok or large frying pan. Add in the onions and fry over a medium heat until softened and just beginning to caramalise a little at the edges, turn down the heat a little..
- Add in the curry powder and fry off for a few seconds, stir it through the onions. Add in the butter and garlic paste. Once melted down, fry everything for a minute then add in the cooked golden yellow rice. Stir through. Add in the nigella seeds, green chilli and season well with black pepper and smoked sea salt..
- Next flake in the poached fish and pour in the reserved milk. Add the tomatoes and gently stir everything together. Peel the shell off of the boiled eggs..
- Serve up and dress with a few rocket leaves and a scattering of fresh parsley. Slice the boiled eggs in half and add on top, garnish with a few more nigella seeds. Also lovely with a dollop or two of mango chutney. Enjoy! :).
The dish can be eaten hot or cold. Kedgeree, a traditional Anglo-Indian dish of rice and smoked fish, is perfect for brunch, lunch or a light supper. It is also tasty cool as a salad. Serve with seeded wholegrain bread or warm naan bread. Check halfway through cooking and if a little dry, add more stock.