Kedgeree with a kick
Traditionally a classic breakfast dish but also delicious at lunch and dinner. Perfect to pack for the office and usually tastes better the next day.
- 4 large free range eggs (Boil for about 6 minutes)
- 175g brown basmati
- 250ml fish stock
- large onions (peeled and chopped roughly 1cm)
- 450g smoked haddock
- 100g Salmon
- 7 fl oz/200 ml milk
- 2 tsp curry powder
- 1tsp cayenne pepper
- tsp turmeric
- 7 Cardamom pods
- 2 torn bay leaves
- 1 lemon (Juiced)
- 20g flat leaf parsley (finely chopped)
- 20g coriander (finely chopped)
- Salt and pepper
- 2 lemons cut into wedges for a garnish
- Chopped chilli (as your preference)
Boil the rice in water and the fish stock until cooked through. Follow the instructions on the rice you have chosen and substitute some of the water for stock. Once cooked set aside.
Lightly sauté the onions in a pan until clear, add the curry powder, tumeric, cayenne pepper, cardamon and bay leaves. Stir well on a low heat.
Poach the fish: Take a wide pan and fill with milk on a low heat. Add the fish and gently simmer until just cooked. This will vary depending on the size of the fish.
Remove the fish from the milk. In a casserole dish combine the fish and rice and onions so they are all evenly distributed. Bake on a high heat for 20 minutes.
Serve with a wedge of Lemon, half an egg, chopped parsley, coriander and chilli if desired.