Ingredients
-
200 g Brown Rice
-
300 g smoked Haddock
-
1 Onion
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2 tsp mild Curry Powder
-
150 g Peas
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4 Egg
-
chopped fresh Coriander
-
Black Pepper
Directions
Steps
|
1
Done
|
Rinse the rice well, then leave it to soak in cold water for 10 minutes. |
|
2
Done
|
Put the smoked haddock in a saucepan wide enough to hold it in one layer and cover with water. Bring it to the boil, then immediately turn off the heat, cover the pan and leave it to stand for 10 minutes. |
|
3
Done
|
After 10 minutes, strain off the cooking liquid into a large jug and, if necessary, add more water until you have 450 ml of liquid. When the fish is cool enough to handle, break it into flakes, discarding any skin and bones, and set it aside. |
|
4
Done
|
Heat the butter in a large saucepan or casserole dish. Add the onion and cook it very slowly until it’s soft and translucent, then add the curry powder. Drain the rice and add it to the pan, then pour in the reserved cooking liquid. Season with pepper, but not with salt, as the haddock will have made the cooking liquid quite salty. |
|
5
Done
|
Bring to the boil, then turn the heat right down and cover the pan. Leave the rice to cook for 25 minutes, then remove the pan from the heat. Add the peas, then cover the pan again and leave to steam for at least another 5 minutes, off the heat, so all the liquid is absorbed into the rice. |
|
6
Done
|
Fluff up the rice with a fork and gently stir in the smoked haddock. Leave the kedgeree to stand for another couple of minutes to let the fish warm through. Serve garnished with the quartered eggs and a sprinkling of coriander leaves if you like. |
