Kedgeree
Deliciously spiced kedgeree recipe that's cooked in the oven and topped with lovely soft boiled eggs...one of my favourites!!
Ingredients
- 2 eggs
- 2 fillets smoked haddock preferably undyed
- 1 bay leaf
- 125g basmati rice
- salt and freshly ground black pepper
- 20g butter
- 1 onion or leek chopped
- 1 small clove of garlic finely chopped
- 188ml chicken stock
- 1 heaped tsp curry powder we like hot!
- 0.5 lemon juice only plus wedges to serve
- 1 spring onion finely sliced, optional
- roughly chopped fresh coriander or parsley to serve optional
Instructions
- Preheat the oven to fan 180C/350F/Gas 4.
- Melt the butter in a large, heavy-based lidded casserole dish or pan over a medium to low heat and add the onion (or leek) and garlic. Allow to soften without colouring for about 5 minutes. Add the curry powder and cook for 2 minutes. Squeeze in the juice from 0.5 a lemon. Tip in the rice and stir around until the grains are well coated with this spicy butter.
- Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Put on the lid and cook in the oven for 17 minutes.
- Remove from the oven, then leave to stand for 5 minutes without removing the lid; this is important - it allows the rice to finish cooking. Now boil your eggs to your liking - I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
- Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly, stirring through the sliced spring onion (if using). Now peel the eggs and cut in to wedges.
- Serve directly from the dish onto warm plates, with the boiled egg, scatter with the chopped coriander or parsley and wedges of lemon.