Recipe by Coasty
A blend of Indian & English staples and you get kedgeree. Originally a breakfast dish you could add a salad and serve for lunch. This version adapted from Gourmet Traveller, Australia. If you can't find fresh curry leaves use bay leaves, but don't use dried curry leaves. The haddocks can be substituted smoked trout. If you use smoked trout there is no need to poach the fish.
- 200 g basmati rice
- 500 ml milk, skim
- 6 curry leaves
- 600 g smoked haddock
- 4 eggs, hard boiled
- 40 g butter, coarsely chopped
- 2 teaspoons mild curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon mustard seeds, black
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon ginger, finely grated
- 1⁄4 cup parsley, finely chopped
- lemon wedges and mango chutney
Directions See How It's Made
- 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.
- 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.
- Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger, cinnamon and mustard seeds 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 and parsley, stirring to combine and heated through (about 2 minutes).
- Season to taste with sea salt and freshly ground black pepper.
- Peel eggs and cut into quarters and serve with lemon and chutney to the side.