Kedgeree

Recipe by peter murdock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
  • Boil the eggs for 10 minutes.
  • 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 set aside.
  • When cool enough to handle,remove 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 fish and rice to pan and gently heat through.
  • Add the eggs,coriander and chilli and stir gently.
  • Place in a warm serving dish.
  • Mix the chopped coriander and natural yogurt,and serve with the kedgeree.
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