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Sunday, 21 March 2010

Kedgeree is a traditional British breakfast from colonial India that consists of smoked fish, boiled rice, parsley, hard-boiled eggs, curry powder and ghee. To be honest, I've never heard of or tried this dish before until Lizzie blogged about it. My breakfast is always cereal with milk or oats. sad I know. But the lazy me always wins. I served it with poached eggs instead of hard-boiled eggs, oozy egg yolk just makes everything better...and very photogenic! It's really tasty with a nice balance of spicy and smoky flavours.

Kedgeree 1
Ingredients: serves 2
Adapted from Jamie Oliver's Recipe
  • 2 Eggs
  • 200g undyed smoked haddock fillet
  • 1 bay leave
  • 130g basmati rice
  • 1 tbs butter/ ghee
  • 1/2 tbs grated ginger
  • 1 onion - diced
  • 1 clove garlic - peeled and minced
  • 1 tbs curry powder
  • 1/2 tbs mustard seeds
  • 125 plum tomatoes - halved
  • 1 tbs fresh lemon juice
  • 1 handful fresh coriander
  • Salt

  • Put the fish and bay leaf in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
  • Boil the rice in salted water until done (about 10 mins). Drain.
  • Melt the butter in a pan over a low heat.
  • Add the ginger, onion and garlic. Fry until softened.
  • Add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
  • Add the fish and rice to a pan and gently heat through.
  • Season with salt.
  • Mix in coriander.
  • Serve with poached eggs.
Kedgeree 2

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