Monday, 6 September 2010

Smoked haddock kedgeree with poached eggs

A traditional British dish born in colonial India.

Serves: 6
Preparation time: 5 minutes
Cooking time:20 minutes


- 150g long grain rice
- 50g butter
- ½ onion, finely chopped
- 1 small leek, sliced
- 1 tsp mild korma curry powder
- ½ red chilli, finely chopped (optional)
- 450g smoked haddock fillets
- small handful fresh coriander or parsley, washed and chopped
- juice of ½ lemon
- 6 eggs, poached

Cook the rice in boiling, salted water for 10 minutes until tender.

Meanwhile, melt the butter in a saucepan, fry the onion and leek over a low heat until tender, then add the curry powder and chilli, if using.

Cook for 1-2 minutes.

Add the cooked rice and lay the fish on top.

Cover with a lid and cook over a moderate heat for about 6-8 minutes, until the fish flakes easily.

Remove the skin from the fish, if preferred. (Poach the eggs by adding a splash of vinegar to a pan of boiling water. Crack the eggs into it and cook for three minutes. Gently remove eggs)

Stir in the coriander or parsley and lemon juice.

Serve in bowls, and top each with a poached egg.


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