Kedgeree

PREP

COOK

SERVINGS

15

45

4

INGREDIENTS

4 large fresh free-range eggs, hard boiled and peeled
3/4 cup Basmati Rice
250ml water (cold)
Salt (to taste)
Freshly ground black pepper (to taste)
60g butter
2 large onions (peeled and finely sliced)
450g smoked fish
200ml milk (dairy or coconut)
4 teaspoon mild curry powder
6 cardamom pods
2 bay leaves
1/2 lemon (juiced)
a handful of flat leaf parsley (finely chopped)

MAKE

In a large saucepan, put the rice with 1/2 pint of cold water and a pinch of salt. Bring to the boil, turn the heat down to a simmer, cover with a lid and cook for 5 minutes. Remove the pan from the heat and keep covered for a further 10 minutes.

Melt the butter in a large pan or casserole dish, add the onion, cover with a lid and cook gently until the onions are soft - approximately 10 minutes.

Place the fish in another large saucepan, and cover it with the milk. If the milk doesn't cover the fish, add little boiling water.

Bring to the boil, turn the heat down, and cook the fish, uncovered, for 6 minutes or until the thickest part of the fish turns opaque.

Take the fish from the milk and remove any skin and bones.

To the onions, add the curry powder, cardamom, and bay leaves. Cook for 2 minutes, then add the rice. Stir well. It should be a lovely golden color throughout.

Flake the fish into large chunks, then add to the rice and onions.

Quarter the cooked eggs, add to the rice, and stir gently, reserving 4 of the quarters for decoration.

Add the lemon juice, season with a little salt and pepper, and stir again.

Sprinkle with the chopped parsley and serve immediately garnished with the eggs and lemon wedges if using.

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NOTES