Kedgeree

Feeds: 4

  • 750g dyed Haddock


  • 450g Basmati rice


  • 1/2 pint milk


  • 1 medium onion


  • Thumb of ginger


  • 4 tsp curry powder


  • Pinch of cayenne


  • 1 bay leaf


  • Pinch of paprika


  • Glug of double cream


  • 1 cup peas


  • Handful of chopped parsley


  • 4 eggs


  • 1 lemon


 



SUMMARY

Kedgeree. Flakey haddock poached in milk, delicious creamy curried rice and soft boiled eggs. I know what your thinking? This doesn’t sound that slutty. But let me remind you this is a breakfast dish. It’s the kind of weird colonial cuisine that if you described it to an American they would think you where ‘taking the piss’. But to any Brit we are not going to be unnerved by the thought of curry for breakfast, whether it’s last night takeover re heated in the microwave or this decedent pan of slutty goodness. Slut it up to the max - we added fresh peas but I reckon some lardons wouldn’t look out of place.1d


RECIPE

  1. Poach some dyed haddock fillets in whole milk with a bay leaf for about 8 minutes. Set aside fillets reserve a little of the milk.


  2. Cook some basmati rice. Adding a little of the milk towards the end for creaminess


  3. Fry a chopped white onion in butter, add a thumbs worth of ginger and a little turmeric (optional) 4 tea spoons of curry powder, a pinch of cayenne and a pinch of paprika.


  4. Add the rice to the pan. A glug of double creme, a hand full of chopped parsley, a cup of peas.


  5. Stir throughly on the heat taste it and add a little more curry powder if you want to.


  6. Flake In the haddock


  7. Soft boil four eggs - 5 mins boiling water. Cool de shell and quarter and add on the top.


  8. A final sprinkle of fresh parsley and serve with a lemon wedge



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