Curry flavoured basmati rice loaded with smoked fish, sweetcorn, peas, cream, butter, fresh coriander, and of course, boiled eggs.
Collect together your equipment (see Recipe Notes below) and ingredients.
Cook the rice – finely chop the onion, ginger and garlic, either in a food processor or by hand.
Heat the oil over a medium high heat in a cast iron casserole with a lid and add the vegetables. Cook for 4- 5 minutes until slightly caramelised.
When the vegetables are ready, add the curry spice and turmeric and cook, stirring, for 1 minute, or until aromatic.
Add the rice, sweetcorn, salt, pepper and water to the pan, stir well and bring to a simmer.
Turn the heat to low, put the lid on, and cook for 25 – 30 minutes, or until the rice is cooked.
If adding peas/petit pois, scatter over the top of the rice for the final 2 minutes of cooking.
Cook the fish and the eggs and add remaining ingredients to the rice – cover the eggs with cold water and bring to a simmer. Cook for 6 minutes, drain immediately and cover in cold water to prevent them cooking further.
Put the smoked haddock in a frying pan and just cover with water. Place the haddock on top of the smoked haddock, but not covered in water. This way the smoked haddock cooks in the water and the haddock steams. Bring the water to a simmer, cover with a lid and cook for 7 – 8 minutes.
When cooked, remove the skin from the haddock and flake the fish into large chunks. It will break down into smaller chunks when you stir it into the rice.
When the rice is cooked, fluff it up with a fork and add the smoked haddock and haddock.
Chop the smoked salmon and add with the butter. Gently stir together. (There is no need to cook the smoked salmon before adding it to the rice.)
Finally add the chopped coriander/parsley and the cream. Taste and adjust seasoning, if necessary.
Cook over a medium heat for 2 – 3 minutes until everything is piping hot. Stir carefully, trying not the break the fish up too much.
To serve: peel the eggs, halve or quarter and serve on top of the kedgeree. Garnish with extra herbs or trimmed and sliced spring onions. Serve with your choice from:
- lemon wedges
- naan bread
- mango chutney
- tomato and cucumber salad
Equipment: