Kedgeree

recipe

Kedgeree

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Traditionally eaten for breakfast, and originating in Anglo-India, where it was known as kitchri, kedgeree also makes a wonderful lunch or supper dish.

Ingredients

350g smoked haddock
900ml milk
1 onion, chopped
1 clove garlic, chopped
5 tbsp olive oil, plus a little extra
1 tsp curry powder
? tsp turmeric
225g basmati rice, washed
4 large eggs
4 tbsp double cream
1 pack flat-leaf parsley, leaves only, washed and chopped
pinch each of salt and freshly ground black pepper

Serves: 4 Preparation: 20 Cook Time: 50 Total Time: 70min

Directions

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Lay the haddock out on a roasting tray and cover three-quarters of the way up with milk. Poach in the oven at 160C/325F/gas mark 3 for 10-12 minutes. Meanwhile, in a pan, gently cook the onion and garlic for 10 minutes in half the oil.
Add the spices and fry for 5 minutes.
Stir in the rice. Add the milk from the poached fish, cover the pan, lower the heat and cook, stirring, until the liquid is absorbed.
Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve.
Flake the haddock into good-sized pieces, removing skin and bones, then stir into the rice.
Remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste, then serve.

Source: Tesco