“Is kedgeree the breakfast of kings?”
In our house, we eat it for breakfast, lunch, dinner and occasionally, even for supper!
Fresh ingredients means flavoursome food.
Scottish smoked haddock really enhances this Anglo-Indian dish.
- 250g smoked haddock
- 100g basmati rice, rinsed in cold water and drained
- 2 eggs
- 50g peas
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 chilli, thinly sliced
- 1tsp turmeric
- ½ cumin seeds
- ½ garam masala
- 1 garlic clove, minced
- 2 tbsp chopped fresh coriander
- ½ lemon juiced
- Freshly ground sea salt and black pepper
Poach the fish and use the liquor to cook the basmati rice.
Sauté the shallots with the cumin and garam masala.
Love spicy food, so in goes the garlic and chilli…
Rinse, cook the rice in the fish liquor, then add to the spicy onion mixture.
- Place the haddock in a large frying pan, cover with 300ml of water and poach the fish till tender and ready to flake.
- Remove the fish from the pan, place in a dish and cover with foil.
- Pour the cooking liquor into a pan and stir in the rice.
- Cover with a lid and bring to the boil, then simmer the rice very gently for 10 minutes.
- Turn off the heat and leave the rice covered for 3-5 minutes more.
- Meanwhile the rice is cooking, place the eggs in a pan of cold water, bring to boil, then cook for 6 minutes.
- Drain the eggs, peel them carefully and set aside.
- Cook the peas, in a small pan of boiling water for 2-3 minutes, then drain.
- Heat the oil, cumin and garam masala in the fish pan, then cook the shallots gently.
- Add the garlic, chilli and turmeric powder and cook for another 3 minutes, stirring constantly.
- Place the cooked rice, peas and coriander in the pan, then add the flaked fish and season to taste.
- Stir the lemon juice and cook for 1-2 minutes.
- Cut the eggs into quarters and place them on the rice.
- Serve with lemon wedges.
Fresh shelled peas adds great colour and crunch.
Finally add the lemon, coriander and those wonderful boiled eggs…a delightful combination.