Hamilton House
Mabledon Place
London
WC1H 9BB

Phone: 0203 9118746
Out of Hours Emergency
Phone: 07500566086

E-mail: info@professionalangels.co.uk

07/09/13

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way.

Ingredients

475g/1lb 1oz undyed smoked haddock fillet, cut in half

2 bay leaves

200g/7oz basmati rice, rinsed in cold water and drained

4 free-range eggs

100g/3½ frozen peas (optional)

40g/1½oz butter

1 tbsp sunflower oil

1 onion, finely chopped

1 heaped tbsp medium curry powder

3 tbsp double cream

3 tbsp chopped fresh parsley

½ lemon, juiced

freshly ground black pepper

 

Preparation method

Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.

 

Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.

 

While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside.

 

Cook the peas, if using, in a small pan of boiling water and drain. Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly.

 

Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

 

If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving

BBC Good Food Recipes