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Kedgeree
Serves 6
This dish originated in Scotland and was taken to India by the Scottish troops during the British Raj. The dish was reintroduced to the UK as a breakfast dish in the 19th Century.
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Ingredients :
2 eggs
680 g smoked haddock or salmon fillets
2 bay leaves
170 g basmati rice
110 g butter
1 onion - finely chopped
1 clove of garlic - finely chopped
2 tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
2 handfuls of fresh coriander - chopped
1 fresh red chilli - finely chopped
a small pot of natural yoghurt
pepper and salt
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Preparation :
Boil the eggs for 10 minutes.
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 leave to cool.
Remove the skin from fish, flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes.
Melt the butter in a pan add the onion and garlic. Soften for about 5 minutes.
Add the curry powder and mustard seeds, cook for 4-5 minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan.
Add the eggs, most of the coriander and the chilli and stir gently.
Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
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