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Traditional Style Kedgeree Recipe

Ingredients

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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The Cook

DonSpain Marbella, Spain

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