A timeless British-Indian breakfast staple, our Kedgeree is a stunning bowl of golden, saffron-infused rice studded with flakes of perfectly poached smoked basa (or Haddock). Gently spiced and finished with creamy boiled eggs and fresh parsley, it's the ultimate comforting one-pot wonder that feels like a warm hug, morning, noon, or night.
Ingredients
- 2 large free-range eggs
- 230g Smoked Basa fillets
- 170g basmati rice
- 80g of butter
- 1 medium onion, 1 clove garlic
- 2 tbsps curry powder
- 2 tomatoes, deseeded and chopped
- juice of a lemon,
- 1 cup chopped coriander
- 1 fresh red chilli, finely chopped
- 250g natural yoghurt and salt to taste
- Coarse Black Pepper
Instructions
- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish 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 and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butter in a pan over a low heat. Add the onion and garlic. Soften for about 5 minutes, then add the curry powder. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.