The kedgeree recipe is what you need to create a proper crowd-pleaser kinda dinner. The spice from the curry combined with the smokiness of the fish is a match made in heaven and it's also supremely easy to make in large quantities, so it's a great option if you're cooking for friends or a large family.
We'll say straight away that this is not the 'authentic' kedgeree that uses cream, but then there are so many slightly different versions of this dish that it all comes down to what you like...and you will like this one!
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How to make kedgeree
To make this dish for two, you will need:
- Smoked haddock fillet, 200 grams
- Basmati rice, 200 grams
- Spring onions, a bunch
- Rapeseed or olive oil, a couple of tablespoons
- Butter, 50 grams
- Cumin powder, two teaspoons
- Curry powder, one teaspoon
- Medium free-range eggs, four
- Fresh coriander, to serve
- Half a medium red chilli, finely chopped
1. Begin by frying the fish in a little bit of oil. It doesn't have to cook through completely, just enough for you to be able to flake it. Flake the fillet into a bowl and put aside.
2. Meanwhile, cook the rice. Basmati should not be sticky, so take care not to overcook by tasting frequently. As soon as the rice tastes done, take it off the heat and drain any excess liquid. Leave the rice to cool. You may choose to put it in the fridge for 10 minutes or so.
3. Boil the eggs until hard-boiled (around 8-9 minutes). Peel and quarter them.
4. In a large, deep frying pan, heat up the oil and butter; add the chillies, chopped spring onion, and spices to create a fragrant oil base. Tip the cooled rice into the pan with the flaked fish and fry for about five minutes, until everything is warmed through and coated in the buttery mixture.
5. Serve into bowls and garnish with the eggs and fresh coriander.