Kedgeree

[Carl]

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Takes: 25 minutes
Serves: 4

No nutritional information available.

Ingredients

- 6 eggs
- 250ml milk
- 1 bay leaf
- 300g smoked haddock
- 30g butter
- 4 cardamom pods, lightly crushed
- 2cm piece fresh ginger, grated
- ½ tsp curry powder
- ½ tsp ground turmeric
- 1 onion, finely chopped
- 350g basmati rice
- 500ml hot vegetable stock
- 2 tbsp freshly chopped flat leaf parsley
- Salt and freshly ground black pepper

Method

1. Place the eggs in boiling water and boil for 8 minutes, rinse under cold water and set aside.

2. Pour the milk into a large deep frying pan with a lid, add the bay leaf and bring to a simmer. Add the smoked haddock, cover, and poach for 5 - 7 minutes or until the flesh is opaque. Remove from the pan and set aside. Pour the poaching milk and bay leaf into a jug.

3. Heat butter in the same pan until foaming. Add cardamom pods, ginger, curry powder and turmeric and stir for 1 minute. Add onion and cook gently for 7 minutes, stirring often, until soft.

4. Add the basmati rice and stir to coat the grains in the spicy butter. Pour in the vegetable stock, bring to the boil, then reduce the heat to a simmer.

5. Add the reserved poaching milk with the bay leaf to the rice, stir once, then cover and cook for a further 5 minutes or until the rice is tender. Remove the cardamom pods and bay leaf.

6. Flake the poached smoked haddock and discard any bones. Gently fold through the rice mixture along with most of the freshly chopped parsley. Peel the eggs, halve or quarter, and arrange on top. Season to taste with salt and pepper. Serve scattered with the remaining parsley.