Kedgeree

Kedgeree

[purerecipe]

Ingredients

  • 200g dry weight cooked. Basmati Rice
  • 1 Tbsp Curry paste/powder
  • 1 large finely sliced Shallot
  • 2 handfuls. Peas
  • 1 Tbsp Oil
  • Coriander Chutney

  • 1 bunch Coriander
  • 1 Chilli
  • 100ml Yoghurt
  • 2 Tsp. Palm Sugar
  • Juice of 1/2 Lemon
  • 2Tbsp Desiccated Coconut
  • Fish

  • 400g, skin removed, scaled and dried Any smoked, haddock or salmon
  • 2Tbsp Oil
  • Eggs

  • 2 Best Quality eggs

Directions

  1. Make the chutney by blitzing the coriander with the yoghurt and chilli. Taste and season with sugar, salt and lemon juice. Add the coconut.
  2. Put a pan of simmering water on and crack eggs into ramekins.
  3. Cook shallot in oil with curry paste, cook for 5 mins. Add rice, stir to cook each grain and heat through. Add peas at the end.
  4. Poach the eggs for 4 mins each.
  5. Lightly flour the dried fish skin, and together with the fillets cook in a pan over a medium heat. Once fish is cooked half way up, 5 mins, turn over. Turn pan heat off. Remove skin and drain on kitchen paper.
To serve, make a swoosh of chutney. Place the rice on the chutney through a cooks ring. Add the fish, then the egg and adorn the top with the crisp skin. Simple.

3 Comments

  1. Looks amazing. We’re definitely going to give this a try!

  2. I adore kedgeree and what a lovely way to present it. Look forward to more- wish I lived nearer just in case you need a second opinion!

    • Dave Crichton

      It’s a shame we can’t exchange our foods through the post. I’d love a bit of your checkerboard cake, very impressive.

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