Traditional Style Kedgeree
From DonSpain 8 years agoIngredients
- 450g/1lb Smoked Haddock fillets - all bones removed shopping list
- 60g/2oz Ghee or butter shopping list
- 1 clove Garlic - finely chopped shopping list
- 180g/6oz basmati rice shopping list
- 1½in/4cm fresh Ginger - grated shopping list
- 4tbsp Spring Onions - finely chopped shopping list
- 2tbsp medium Curry Powder shopping list
- 2 Tomatoes - peeled, deseeded and chopped shopping list
- 1tsp Dijon Mustard shopping list
- Handful fresh Coriander - torn and shredded shopping list
- 150ml?5fl oz chicken stock shopping list
- 1 Bay Leaf shopping list
- ½ Lemon - juice only - to taste shopping list
- 1 small fresh Red Chilli - seeds removed - finely chopped shopping list
- 2 large Eggs - hard boiled shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Cook the rice, drain, cool and set aside;
- Boil the eggs for some 10 minutes or so, drain, cool and set aside;
- Place the fish and bay leaves and a little salt in a shallow pan and cover with milk/water or mixture of both;
- Bring to the boil, cover and, reducing heat, simmer for about 5 minutes or so or until fish just cooked through;
- Remove from pan and leave to cool;
- Remove the skin from fish, flake into chunks and set aside;
- Melt the butter in a pan over a low heat, add the ginger, onion and garlic and cook for some 5 minutes or so to soften;
- Add the curry powder and mustard, stir in well and cook for a further few minutes;
- Add the chopped tomatoes, chicken stock and lemon juice, stir in well and, increasing heat, bring to the boil;
- Reduce heat to gentle, add the fish and rice to the pan and, stirring gently, heat through;
- Shell and Quarter the eggs;
- Add the eggs, most of the coriander and the chilli and stir gently to consistency desired;
- Serve on plates adding the rest of the coriander as garnish.
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