We absolutely adore kedgeree and will eat it for breakfast, lunch and dinner (if there's any left by dinner time). Adding the coriander and chilli at the end gives the dish a real zing that will get the taste-buds tingling.
1 cup of basmati rice
300g of undyed Smoked fish (I used mackerel here but traditionally it should be haddock)
3 eggs
1 tbsp mustard seeds
2 tbsp hot curry powder
1 handful of fresh coriander leaves
A knob of butter
2 bay leaves
Juice of 1 lemon
400g tin of chopped tomatoes
1 medium brown onion
2 garlic cloves
An inch of fresh root ginger
2 small red chillies (I use bird's eye)
Method:
How to perfectly hard-boil an egg:
Cover the eggs in cold water - there should be a thing's width between the top of the eggs and the surface of the water. Bring to the boil over a medium-hot temperature. Once you have a rolling boil (large bubbles rising from the sides of the pan), boil the egg for 1 minute and take off the heat, cover and leave for 11 minutes. Plunge the eggs into iced water to stop them cooking further and peel under running water, once Cool.
How to perfectly boil rice.
In a pan, cover your rice with twice as much cold water, salt lightly and stir once before rapidly bringing to the boil. Once boiling, turn the heat right down to it's lowest setting and leave until the liquid has been completely absorbed. Rinse under cold water, drain thoroughly and allow to cool, cover and keep in the fridge until required.
Preparing the fish:
At the same time, put the smoked fish fillets and bay leaves in another pan and barely cover with water. Bring to the boil and simmer for about 6 mins, then drain and leave to cool. Once cool, remove the skin and break up the fish meat with your fingers and set aside for later.
1. Now that your fish, rice and eggs are ready, gently heat the butter in a large saucepan or wok. Finely chop the onion, garlic and ginger and gently fry for about 5 mins or until the onions have softened.
2. Add the mustard seeds and curry powder and try for a further minute before adding the tomatoes and lemon juice.
3. Bring to the boil, reduce the heat and add the rice and fish meat. Stir while it heats gently.
