Prep 10 mins
Cook 20 mins
This is an attempt to copy the Kedgeree that we first heard of in London. I tried to copy it the best I can. This is the only place I have ever seen it so it may not be traditional, but we like it! It is also a breakfast dish for some, but it's terrific for dinner. Apparently, the recipe is modified from a dish from India. We don't love curry, but you can add it if you want and if you don't have saffron, don't worry about it. Try to time the eggs, fish and rice mixture so that they end at the same time. Enjoy!
- 1 cup uncooked basmati rice
- 1 pinch saffron
- 8 eggs
- 8 ounces haddock (you can buy smoked if you prefer) or 8 ounces other white fish (you can buy smoked if you prefer)
- 1 bay leaf
- 2 cups milk, approximately
- 2 tablespoons butter
- 6 green onions, chopped
- 1⁄2 cup green peas
- salt and pepper
- 1 cup low-fat plain yogurt
- Rinse rice and prepare according to package directions. Drain, and set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake into large chunks with a fork, and set aside. Discard milk and bay leaf.
- Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778.
- In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. Fry for a couple of minutes, then add the cooked rice, continuing to stir. Season with salt and pepper, to taste. Heat through and divide between 4 plates.
- Divide rice between 4 plates. Top each dish with fish, then 2 poached eggs and serve with yogurt. Not everyone likes plain yogurt, but it really tastes great with this dish.