Perhaps this isn't the best way to start a blog on a recipe but the first time I tried to make Kedgeree I failed epically. It tasted so horrible that I have been put off making it for six years! I love the egg, fish, rice combo however and so I thought it might be time to give it another shot as my cooking has improved considerably over the last few years!
I have to say this time round it was much improved and I wouldn't mind serving this as a breakfast/brunch staple in the future. It doesn't take long to make and doesn't require lots of ingredients, as I mentioned before there are three basic foods, some garnishes and you are good to go. We ate this hot but it would be fine cold also, and the added lime juice works really well with the fish.
500g yellow smoked haddock
300g basmati rice
800ml vegetable stock
2 small onions (or 1 large)
2 celery sticks
2 tbsp yoghurt
2 tsp ground tumeric
1 tsp mild curry powder
flat leaf parsley
Putting it all Together
Pour a little oil into a pan and place on the hob.
Chop the onion and celery, chuck in the pan and cook for 5 minutes. Once soft add the curry powder and turmeric, stirring to coat the onion and celery. Add the rice and vegetable stock, bring to the boil, then reduce to a simmer. Once cooked remove from heat and set to one side.
Whilst the rice is cooking place the fish in a saucepan and cover with milk. Bring to the boil, then reduce to a simmer for 10 minutes. Once cooked, drain and flake the haddock.
In another saucepan cook the eggs for 10 minutes until hard boiled before draining and placing in an ice bath to cool. Once cool enough peel the eggs and slice.
Stir through the haddock, yoghurt, chopped parsley and season before serving with some lime squeezed over.