KEDGEREE
Steps:
- 1. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves. 2. Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor. 3. While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain. 4. Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper. 5. Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve. 6. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.
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Yoongi Boi
[email protected]I didn't like the flavor of the smoked paprika.
Uwase Denise
[email protected]This recipe was too complicated for me.
Violet Chiji chinwe
[email protected]I found the fish to be a bit dry.
sehar sajid
[email protected]This was a bit bland for my taste.
Chris Reaves
[email protected]I love the simplicity of this recipe.
Sandra Wilson
[email protected]This is a great recipe for a quick and easy weeknight meal.
Ingrid Oosthuizen
[email protected]I'm not a big fan of fish, but I really enjoyed this kedgeree.
Ri Hem
[email protected]This is a great way to use up leftover rice.
Vanessa Duiker
[email protected]This was delicious! I will definitely be making this again.
Pretty Eddie
[email protected]I love the simplicity of this recipe. The few ingredients come together to create a really flavorful dish.
Shaban Shaban
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen peas and carrots and it still turned out great.
Miah Maju
[email protected]I'm not a big fan of fish, but I really enjoyed this kedgeree. The flavors were subtle and the fish was very mild.
Moaiz Khurasani
[email protected]I made this for a brunch party and everyone loved it. It was a great way to use up leftover rice.
Hmsayem Ahmed
[email protected]This was my first time making kedgeree and it turned out great! The instructions were easy to follow and the dish was delicious.
jordan webb
[email protected]I've made kedgeree many times before, but this recipe is by far the best. The addition of smoked paprika gave it a wonderful depth of flavor.
Israel Romano
[email protected]This kedgeree recipe was a hit! The flavors were perfectly balanced and the fish was cooked to perfection. I will definitely be making this again.