kedgeree

Kedgeree is a Raj specialty, served for breakfast. It is a spicy and buttery preparation of rice, fish and egg. A strongly-flavoured way to start the day.

prepare: 20

cook: 30

soak: 30

total time: 50

difficulty: moderate

yield: 4 servings

calories: 712 kcal

diet: gluten free

cuisine: anglo-indian, Indian

ingredients

300 g basmati rice
750 ml water
½ tsp salt
500 g smoked haddock fillets - boned
500 ml milk
2 indian bay leaves
2 eggs - large, free-range

to cook

75 g unsalted butter
2 tsp black mustard seeds
1 tsp cumin seeds
30 g ginger - finely chopped
4 green onions
1 clove garlic - finely chopped
½ tsp ground turmeric
½ tsp salt
1 red chilli - finely sliced
2 tomatoes - pulp removed and finely chopped
2 lemons - juiced

to serve

1 cup coriander leaves - chopped

instructions

for the rice

Rinse the rice thoroughly with several changes of water to remove any excess starch. Cover the rice with plenty of water and allow to soak for 30 minutes.
Drain the water and put the soaked rice into a heavy pot. Add the water and salt. Bring to a boil over medium-high heat, uncovered. When it starts boiling, cover and reduce the heat to very low.
After fifteen minutes, turn the heat off, fluff the rice with a fork and cover the pan with a tea-towel. Set aside and allow to stand for 5 minutes.

for the fish

Put the fish in a small pan. Add the bay leaves then pour over the milk. Heat to simmering point, then reduce the heat and poach for about seven minutes, or until the flesh flakes easily.
Use a slotted spoon to carefully remove the fish from the milk, place on absorbent paper and set aside.

for the eggs

Prick the large end of the eggs with a pin. Place in a small pan and cover with cold water. Bring the water to a boil.
When water starts to boil, reduce heat to a low simmer. Cook the eggs for six minutes, then immediately remove from the heat, drain, then cover eggs with cold water. You may need several changes of cold water to cool the eggs.
Once cooled, carefully peel the eggs and set aside.

to cook

Finely slice the white part of the spring onions and set aside. Coarsely slice the green part of the onions on the diagonal until you have a cupful, then set aside for a garnish.
Melt the butter in a pan over low heat and add the mustard and cumin seeds.
Once the seeds start to pop, add the ginger, the white parts of the onions and the garlic. Increase the heat to medium and cook for about five minutes to soften the onions.
When onions have softened, but not coloured, add the turmeric, salt and chilli. Cook for a further two minutes, then add the chopped tomatoes and lemon juice. Stir well and cook for another two minutes to allow the tomato to soften.
Stir in the cooked rice and heat through. Add the flaked fish and continue to stir, but gently enough to avoid breaking up the fish. When the rice and fish are hot, remove from the heat and add the fresh coriander. Mix well, but gently.

to serve

Slice the eggs into quarters and place on top of the rice. Garnish with the sliced green onion and coriander leaves and serve.

notes

300g of uncooked rice is approximately 1½ cups.
Smoked haddock may be hard to obtain. Smoked cod is a good substitute. You may also try cold-smoked salmon – but that will not need to be poached.
The recipe specifies some whole spices. They may be ignored, and curry powder used instead, which is the way many English homes make this dish. Add it instead of the turmeric as described above.

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